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Stuffed zucchini with ricotta

Stuffed zucchini with ricotta, Prescriptions, Any category, Appetizers, Any kitchen, Hot snacks, European cuisine

Ingredients portion 6

Zucchini 1kg

Tomatoes 2 pieces

Onions 1 head

Garlic 3 cloves

Egg yolk 2 pieces

Ricotta cheese 300 g

Pecorino cheese 90 g

Olive oil 120 ml

Breadcrumbs 90 g

Chopped parsley 3 tsp.

Fresh chopped oregano leaves 2 teaspoons

Dried mint 2 teaspoons

Salt to taste

Ground black pepper to taste

Cooking instructions 1 hour

1 Cut the zucchini in half and remove the core, leaving a 0.5 cm thick layer of flesh around the edges. Sauté the chopped garlic and onion for six minutes in a large frying pan with 50 ml olive oil. Add the seedless chopped tomatoes and stir-fry for another four minutes.

2 In a bowl, mix the ricotta, grated pecorino, breadcrumbs, finely chopped parsley and oregano, mint and egg yolks together with the braised tomatoes, season with salt and pepper to taste and stir.

3 Brush the zucchini inside with oil and salt. Place on a foil-lined tray and bake for five minutes. Stuff each half with the filling, top with grated pecorino and breadcrumbs and drizzle with the remaining olive oil. Bake for ten to fifteen minutes until golden brown.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .