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Ricotta Stuffed Zucchini

Herbed Ricotta Stuffed Zucchini

© Chef Laura Bonicelli
Herbed Ricotta Stuffed Zucchini is a perfect candidate for a vegetarian main dish and can be a delightful side dish. I use Italian parsley, oregano, and mint in the ricotta mixture and zesty pecorino cheese to add to the distinctive Mediterranean flavors.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Main Dish - Vegetarian, MM-Blue, Sides
Cuisine Italian, Mediterranean
Servings 6
Calories 497 kcal

Equipment

  • broiler

Ingredients
  

  • 6 medium zucchini
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic -- minced
  • 1 yellow onion -- finely chopped

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  • 2 medium tomatoes -- chopped

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  • 2 cups fresh ricotta
  • 1/4 cup grated pecorino
  • 1/4 cup fresh breadcrumbs
  • 3 tablespoons finely chopped Italian parsley
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon finely chopped fresh oregano
  • 2 egg yolks -- beaten lightly
  • Kosher salt and freshly ground black pepper -- to taste

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  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup grated pecorino
  • 1/2 cup fresh bread crumbs
  • 1/4 cup extra-virgin olive oil

Instructions
 

  • Using a grapefruit spoon, scoop out the pulp from each half of zucchini, leaving a 1/4-inch rim. Discard the pulp. Heat the olive oil in a large skillet over medium heat and add the garlic and onions. Cook, stirring as necessary until the onions are translucent. About 5 minutes. Add the tomatoes and cook, stirring occasionally. About 4 minutes more. Remove from heat and set aside to cool.
  • Combine the ricotta, pecorino, breadcrumbs, parsley, mint, oregano, and eggs in a large bowl. Fold in the onion mixture. Season with salt and pepper. Set aside.
  • Heat the broiler element of your stove. Rub the zucchini with two tablespoons of olive oil and season with salt. Place zucchini, cut side up, on a foil-lined baking sheet. Broil for 5 minutes about 7 to 8 inches beneath the broiler element. Remove the baking sheet from the oven and fill each zucchini half with a mound of ricotta mixture, being careful not to spill over the edges.
  • Combine the 1/2 cup each of pecorino and breadcrumbs in a small bowl. Sprinkle each stuffed zucchini with the mixture and drizzle with 1/4 cup of olive oil. Broil until zucchini is soft and the tops are golden brown. 12-15 minutes.

Notes

"Chef Laura Bonicelli"

Nutrition

Calories: 497kcalCarbohydrates: 23gProtein: 19gFat: 38gSaturated Fat: 13gCholesterol: 120mgSodium: 340mgPotassium: 768mgFiber: 3gSugar: 8gVitamin A: 1237IUVitamin C: 43mgCalcium: 378mgIron: 2mg
Keyword dinner, healthy, herbs, Vegetarian
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