• Mon - Sun : 8:30am to 9:30pm

zucchini stuffed with ricotta zucchine ripiene con ricotta


i found this and had to post before even trying - that way it would be here when i need it! in this dish, zucchini are stuffed with the twin stars of calabrian cheese making: pecorino and ricotta. flecked with tomato and mint, they are equally good eaten hot or at room temperature on a warm summer day, which is what we have almost all year long :) this recipe was first published in saveur in issue #113


# # # # # # # # # # # # # # # # # #


  1. Using a small spoon
  2. Scoop out and discard pulp from each zucchini half
  3. Leaving a 1 / 4" rim around the edges
  4. Heat 3 tablespoons of the olive oil in a 10" skillet over medium heat
  5. Add garlic and onions
  6. Cook
  7. Stirring occasionally
  8. Until translucent
  9. About 6 minutes
  10. Add tomatoes and cook
  11. Stirring occasionally
  12. Until soft
  13. About 4 minutes more
  14. Remove from the heat and set aside
  15. In a medium bowl
  16. Stir together the ricotta
  17. 1 / 4 cup of the pecorino
  18. 1 / 4 cup of the bread crumbs
  19. The parsley
  20. Mint
  21. Oregano
  22. And egg yolks
  23. Fold in the onion mixture and season with salt and pepper
  24. & a pinch or two of crushed red pepper flakes
  25. Set the filling aside
  26. Arrange an oven rack about 7" from the broiler element and heat
  27. Rub the insides of the zucchini with 2 tablespoons of the olive oil and season lightly with salt
  28. Place zucchini cut side up on a foil-lined baking sheet and broil for 5 minutes
  29. "remove baking sheet from oven and fill each zucchini half with enough of the ricotta mixture that it mounds slightly but doesnt spill over the edges of the zucchini"
  30. Sprinkle each stuffed zucchini with the remaining pecorino and bread crumbs and drizzle with the remaining olive oil
  31. Broil until the zucchini are soft and the tops are lightly browned
  32. 1015 minutes
  33. Serve with other dishes & some nice italian wine and enjoy !

Step 17

Total Time in Minute 55

Ingredients Count 15

cooking zucchini stuffed with ricotta  zucchine ripiene con ricotta

See More Relate Photo



Extra virgin olive oil

Garlic cloves

Yellow onion


Ricotta cheese

Pecorino cheese

Fresh breadcrumb

Flat leaf parsley

Dried mint

Fresh oregano

Egg yolks

Kosher salt

Fresh ground black pepper

Red pepper flakes

You may Interest

45 minute roast turkey mark bittman

another great recipe from mark bittman. it’s almost a given that time and oven space are at a premium on thanksgiving day, and this method of roasting turkey, unorthodox as it is, addresses both. split, flattened, and roasted at 450°f (lowering the hea 45 minute roast turkey  mark bittman

a better reuben sandwich

this is the very best way to use up left over corned beef or a great dinner using deli corned beef slices. a better reuben sandwich

african sweet potato and peanut soup

adapted from the moosewood cookbook for west african groundnut stew. wine or other fruit and vegetable juices (example, apricot or tomato) would also work as substitutes for the liquids. thanks to brooke the cook in wi for putting this recipe in her best african sweet potato and peanut soup

ann s almond chocolate ice cream dairy free

i made horchata de almendra (almond horchata) milk from here on zaar to make this non dairy ice cream! great for the lactose intolerant! and full of almond flavor. be sure to use sweetened almond milk as in these 2 recipe #230449 or recipe #229086 because ann  s almond chocolate ice cream dairy free

bacon tomato cups

this is an excellent appetizer recipe. delicious and popular. i always get asked for the recipe. bacon tomato cups

baked columbia river salmon

as simple and delicious as it gets! use the stuffing as listed below, use the stuffing of your choice, or cook the fish without it altogether. if you prefer, two thick slices of salmon may be cooked in this same manner. from the western chapter of the un baked columbia river salmon

baked onions au gratin

this recipe makes a wonderful side dish for dinner or brunch. baked onions au gratin

best glazed carrots

i had to get this recipe from my mother in law as it was the only way my husband would eat carrots. it was then that i discovered why and now it’s the only way either of us will eat them! best glazed carrots

block island fog punch

rhode islanders have voted "coffee milk" the official state drink -- and they adore any variation on it. this punch, with its triple dose of coffee flavor, is a nod to this fondness for coffee. from country living magazine. block island fog punch

blue blue mashed potatoes

the nutty flavor of the blue potatoes and the blue cheese adds a new twist to a traditional side dish. you can leave the peels on or take them off. blue blue mashed potatoes

brandied strawberry sauce

came out as a result of the rsc #11 contest. this didn't have the required number of ingredients, but i liked the taste. good with pound cake, ice cream, french toast or whatever you like. needs to cool before using and keep refrigerated. brandied strawberry sauce

brownie mix amazing every single dang time

i found this one at www.stretcher.com while looking for "homemade baking mixes". this recipe comes out rich and fudgy every single time. it's also very easy to put together initially. prep time is the time it takes to mix a full batch of brownie mix an brownie mix   amazing every single dang time

Tasting food recipes. Cooking.

Follow the food story Find cooking methods, recipes, tastings and everything about food here.

Follow us