Zucchini stuffed with ricotta: the recipe for an easy and creamy vegetarian dish

He zucchini stuffed with ricotta They are delicious filled boats ideal to take to the table, for a summer lunch or dinner, as well as second light and tasty as antipasti. A vegetarian variant of the classic zucchini stuffed with meat, they cook in half an hour and will also appeal to children, who don’t usually like vegetables.

To prepare them, all you have to do is cut the zucchini in half, remove the pulp and then brown the latter, cut into cubes, in a pan with a clove of garlic and a drizzle of oil. At this point all that remains is to mix the ricotta, well drained of the whey, with the egg, the Grated Parmesan cheesethe pulp of the vegetables, the chopped parsley and a pinch of nutmegand then fill the zucchini with the stuffing obtained, arranged on a baking tray lined with parchment paper and lightly salted on the surface: these, when put in the oven, will become delicious and creamy snack chests, to be served with slices of homemade bread and seasonal favorite garnish.

Fresh out of the oven or at room temperature, stuffed zucchini will still be delicious – one more reason to cook them comfortably in advance and have them ready for the next day, perhaps for a short break at the office or a meal on the beach under an umbrella.

If you wish, for a more intense aroma, you can replace the parsley with a few leaves demand Fresh or minced chopped chives, or you can season it all with a pinch of turmeric or ground pepper. If, on the other hand, you want to make the filling richer, you can add a boiled mashed potato to the rest of the ingredients, Cherry tomatoes Diced cooked ham, finely chopped with a knife or grated spicy provolone cheese.

Discover how to prepare zucchini stuffed with ricotta following the step-by-step procedure and tips. If you liked this recipe, also try the round zucchini stuffed with rice or try your hand with other stuffed vegetables.

How to prepare zucchini stuffed with ricotta

Wash the zucchini, dry them and cut them in half lengthwise. 1.

With the help of a corer, remove the pulp and cut it into cubes. 2.

Brown the garlic in a non-stick pan with a drizzle of oil, add the zucchini pulp 3 and brown for about 5 minutes over low heat. When finished, remove from the heat and remove the garlic.

Collect the ricotta, well drained of the whey, in a bowl and pour the zucchini pulp 4 warm now.

Add the egg and perfume with the chopped parsley 5.

Add the grated Parmesan 6.

Season with salt, season with a pinch of nutmeg and mix carefully until smooth. 7.

Place the zucchini boats on a lightly oiled baking sheet lined with parchment paper. 8and season them with a pinch of salt.

Fill the courgettes with the ricotta filling 9 and cook in a static oven at 180 °C for about 35 minutes.

Once the cooking time has elapsed, take the zucchini out of the oven and let them rest at room temperature for a few minutes; then arrange them on a serving plate 10bring to the table and serve.

storage

The zucchini stuffed with ricotta can be kept in the fridge, in an airtight container, for 2 days Maximum.