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Zucchine Ripiene Con Ricotta Recipe

Ingredients

How to make it

  • Using a small spoon, scoop out and discard pulp from each zucchini half, leaving a 1⁄4" rim around the edges. Heat 3 tbsp. of the olive oil in a 10" skillet over medium heat.
  • Add garlic and onions; cook, stirring occasionally, until translucent, about 6 minutes. Add tomatoes and cook, stirring occasionally, until soft, about 4 minutes more.
  • Remove from the heat and set aside.
  • In a medium bowl, stir together the ricotta, 1⁄4 cup of the pecorino, 1⁄4 cup of the bread crumbs, the parsley, mint, oregano, and egg yolks.
  • Fold in the onion mixture and season with salt and pepper. Set the filling aside.
  • Arrange an oven rack about 7" from the broiler element and heat. Rub the insides of the zucchini with 2 tbsp. of the olive oil and season lightly with salt. Place zucchini cut side up on a foil-lined baking sheet and broil for 5 minutes.
  • Remove baking sheet from oven and fill each zucchini half with enough of the ricotta mixture that it mounds slightly but doesn't spill over the edges of the zucchini.
  • Sprinkle each stuffed zucchini with the remaining pecorino and bread crumbs and drizzle with the remaining olive oil.
  • Broil until the zucchini are soft and the tops are lightly browned, 10–15 minutes.

People Who Like This Dish 2
Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    love the veggie,the flavor and the combo, thanks high5
    Was this review helpful? Yes Flag

The Cook

lillyann Colorado Springs, CO

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