Ricotta Stuffed Zucchini: A Delicious and Easy Recipe

Ricotta Stuffed Zucchini: Prepare to embark on a culinary journey that transforms simple summer squash into an elegant and utterly delicious centerpiece! Have you ever found yourself overwhelmed with zucchini from your garden or a local farmer’s market? I certainly have! This recipe is the perfect solution, elevating the humble zucchini to new heights of flavor and sophistication.

Stuffed vegetables have a rich history across many cultures, often representing resourceful ways to utilize seasonal produce and create satisfying, complete meals. In Italian cuisine, where ricotta cheese reigns supreme, stuffing zucchini with this creamy delight is a time-honored tradition. It’s a dish that speaks of sun-drenched afternoons and the joy of sharing good food with loved ones.

What makes ricotta stuffed zucchini so irresistible? It’s the delightful contrast of textures – the tender zucchini, the creamy, slightly tangy ricotta filling, and the optional crispy topping. The flavors are equally captivating, with the mild zucchini providing a blank canvas for the rich ricotta, fragrant herbs, and savory seasonings to shine. People adore this dish because it’s relatively easy to prepare, incredibly versatile (you can customize the filling to your liking!), and offers a healthy and satisfying way to enjoy fresh, seasonal vegetables. Plus, it looks absolutely stunning on the plate, making it perfect for both casual weeknight dinners and elegant gatherings. Let’s get cooking!

Ingredients:

• For the Zucchini:
• 4 medium zucchini, about 8 inches long
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Ricotta Filling:
• 15 ounces ricotta cheese (whole milk or part-skim)
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 teaspoon salt (or to taste)
• 1/8 teaspoon black pepper (or to taste)
• For the Tomato Sauce (Optional):
• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of sugar (optional, to balance acidity)
• Optional Toppings:
• Additional grated Parmesan cheese
• Fresh basil leaves, for garnish

Preparing the Zucchini:

1. Wash and Prepare the Zucchini: First, give your zucchini a good wash under cold water. Pat them dry with a clean towel. Now, we need to hollow them out to make room for that delicious ricotta filling. There are a couple of ways to do this. You can either slice the zucchini lengthwise and scoop out the flesh, or you can cut them into 2-inch sections and core them from the top. I prefer the latter method because it creates cute little zucchini boats! If you choose to slice lengthwise, carefully use a spoon or melon baller to scoop out the flesh, leaving about a 1/4-inch border. If you’re going the 2-inch section route, use a small knife or corer to remove the center, again leaving a 1/4-inch border. Don’t throw away the zucchini flesh! We’ll use it later.
2. Sauté the Zucchini Flesh: Dice the zucchini flesh that you scooped out into small pieces. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced zucchini flesh, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Sauté for about 5-7 minutes, or until the zucchini is tender and slightly browned. This step adds a lot of flavor and prevents the filling from being too watery. Once cooked, remove the zucchini from the skillet and set aside to cool slightly.
3. Pre-Bake the Zucchini (Optional): While this step is optional, I highly recommend it. Pre-baking the zucchini helps to soften them and prevent them from being too firm after they’re stuffed and baked. Preheat your oven to 375°F (190°C). Lightly brush the hollowed-out zucchini with olive oil and season with a pinch of salt and pepper. Place them on a baking sheet lined with parchment paper and bake for 10-15 minutes, or until they are slightly softened. Remove from the oven and let them cool slightly before stuffing.

Making the Ricotta Filling:

1. Combine the Ingredients: In a large bowl, combine the ricotta cheese, grated Parmesan cheese, chopped fresh basil, chopped fresh parsley, lightly beaten egg, minced garlic, red pepper flakes (if using), 1/4 teaspoon of salt (or to taste), and 1/8 teaspoon of black pepper (or to taste).
2. Add the Sautéed Zucchini: Add the cooled sautéed zucchini flesh to the ricotta mixture. This adds a wonderful depth of flavor and texture to the filling.
3. Mix Well: Use a spoon or spatula to thoroughly mix all the ingredients together until they are well combined. Taste the filling and adjust the seasoning as needed. You might want to add a little more salt, pepper, or red pepper flakes depending on your preference.

Assembling and Baking:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Baking Dish: If you’re using tomato sauce, spread a thin layer of tomato sauce in the bottom of a baking dish. This will help to keep the zucchini moist and add even more flavor. If you’re not using tomato sauce, lightly grease the baking dish with olive oil.
3. Stuff the Zucchini: Carefully spoon the ricotta filling into the hollowed-out zucchini. Pack the filling in firmly, but don’t overstuff them. You want the filling to be level with the top of the zucchini.
4. Arrange in Baking Dish: Arrange the stuffed zucchini in the prepared baking dish. If you’re using the 2-inch sections, stand them up vertically. If you’re using the lengthwise slices, lay them flat in the dish.
5. Bake: Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the filling is golden brown and heated through. The internal temperature of the filling should reach 165°F (74°C).
6. Broil (Optional): For a more golden-brown top, you can broil the zucchini for the last 1-2 minutes of baking. Keep a close eye on them to prevent them from burning.

Making the Tomato Sauce (Optional):

1. Sauté the Garlic: Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
2. Add the Tomatoes and Seasonings: Add the crushed tomatoes, dried oregano, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of sugar (if using) to the saucepan.
3. Simmer: Bring the sauce to a simmer, then reduce the heat to low and simmer for 15-20 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
4. Taste and Adjust Seasoning: Taste the sauce and adjust the seasoning as needed. You might want to add a little more salt, pepper, oregano, or sugar depending on your preference.

Serving:

1. Let Cool Slightly: Remove the baked zucchini from the oven and let them cool slightly before serving. This will prevent you from burning your mouth!
2. Garnish (Optional): Garnish with additional grated Parmesan cheese and fresh basil leaves, if desired.
3. Serve: Serve the ricotta stuffed zucchini warm. They are delicious on their own or as a side dish. They pair well with grilled chicken, fish, or pasta. Enjoy!

Conclusion:

This Ricotta Stuffed Zucchini recipe isn’t just another way to use up your summer harvest; it’s a flavor explosion waiting to happen! The creamy, cheesy filling perfectly complements the mild zucchini, creating a dish that’s both satisfying and surprisingly light. I truly believe this is a must-try recipe for anyone looking for a delicious and healthy meal.

Think of it: the tender zucchini, baked to perfection, cradling a mixture of fluffy ricotta, fragrant herbs, and a hint of garlic. It’s a symphony of textures and tastes that will have you coming back for more. And the best part? It’s incredibly easy to make! Even if you’re a beginner cook, you’ll find this recipe straightforward and rewarding.

But the deliciousness doesn’t stop there! This recipe is incredibly versatile. Feel free to experiment with different herbs and spices in the ricotta mixture. A pinch of red pepper flakes can add a delightful kick, or you could try incorporating some sun-dried tomatoes for a burst of Mediterranean flavor.

Serving Suggestions and Variations:

* Serve these Ricotta Stuffed Zucchini as a light lunch or a satisfying side dish.
* For a heartier meal, pair them with grilled chicken or fish.
* You can also add a sprinkle of Parmesan cheese on top before baking for an extra layer of cheesy goodness.
* For a vegetarian main course, serve the stuffed zucchini over a bed of quinoa or couscous.
* Consider using different types of cheese in the filling. Mozzarella, provolone, or even a little goat cheese would all be delicious additions.
* If you’re feeling adventurous, try adding some cooked sausage or ground beef to the ricotta mixture for a heartier, meat-filled version.
* Don’t have zucchini? You can adapt this recipe to other vegetables like bell peppers or eggplant. Just adjust the baking time accordingly.
* For a vegan option, substitute the ricotta cheese with a plant-based ricotta alternative and ensure any other added ingredients are also vegan-friendly.

I’m confident that you’ll love this recipe as much as I do. It’s a simple, flavorful, and healthy way to enjoy the bounty of summer. Plus, it’s a great way to sneak in some extra vegetables!

So, what are you waiting for? Grab some zucchini, gather your ingredients, and get cooking! I promise you won’t be disappointed. This Ricotta Stuffed Zucchini is destined to become a new family favorite.

And most importantly, I’d love to hear about your experience! Once you’ve tried the recipe, please share your thoughts and any variations you made in the comments below. Did you add any special ingredients? Did you serve it with a particular side dish? Your feedback is invaluable and helps other readers discover new and exciting ways to enjoy this delicious dish. Happy cooking, and I can’t wait to see what you create! Let me know if you have any questions, and I’ll be happy to help. Enjoy!

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