Stuffed Zucchini with Ricotta
User Reviews
5
2 reviews
Excellent
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 people
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Calories
296 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Mediterranean, French
Stuffed Zucchini with Ricotta
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Corsican style baked zucchini (courgettes) stuffed with ricotta or cottage cheese and mint. A taste of the Mediterranean, it's a delicious vegetarian meal on its own or side dish.
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Ingredients
- 6 medium zucchini or courgettes
- 3 cloves garlic finely chopped
- 1 tablespoon mint finely chopped, fresh
- 100 g (2 slices) mixed grain bread or panko, mixed to breadcrumbs
- 500 g (16oz/2 tubs ricotta cheese or cottage cheese
- 25 g (1oz/2 tbsp Parmesan Cheese grated, fresh
- 2 egg yolk
- 2 tablespoon pine nuts
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Drop the zucchini/courgettes into a large pot of salted boiling water and leave them to soften for up to 5 minutes, depending on their size. Remove with a slotted spoon and set aside to cool while preparing the other ingredients. Preheat the oven to 200°C/180°C fan/400°F/gas 6.
- Using a mixer or hand blender, blitz the bread into crumbs or weigh out the panko breadcrumbs.
- Trim off each zucchini core end then halve them lengthwise. Using a small spoon (a serrated grapefruit spoon even better), hollow out the flesh leaving a boat shell about 1cm thick.
- Chop up the removed zucchini flesh and gradually squeeze out the excess water from each with your hands over a kitchen towel.
- In a bowl, mix the zucchini flesh, garlic, cheeses, egg yolks, mint, pine nuts, and add the nutmeg, salt and pepper. Sprinkle over the breadcrumbs.
- Dry the courgette shells with kitchen paper then stuff each one generously. Place them in a single layer on an oiled or non-stick baking dish.
- Bake for about 40 minutes, or until golden brown and well toasted.
Notes
- Serve hot or warm with some extra fresh mint or parsley. Top with extra nuts or seeds, such as pepitas.
- Wine pairing: serve with a chilled glass of Vermentino (Corsican, Italian/Sardinian), a fruity rosé or a Corsican red such as Sciaccarello (Corsican Pinot Noir).
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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