Zucchini Stuffed With Ricotta Zucchine Ripiene Con Ricotta Recipes

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ZUCCHINI STUFFED WITH RICOTTA (ZUCCHINE RIPIENE CON RICOTTA)



Zucchini Stuffed With Ricotta (Zucchine Ripiene Con Ricotta) image

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

Provided by Manami

Categories     European

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

6 medium zucchini, halved lengthwise (about 2 lbs.)
7 tablespoons extra virgin olive oil
3 garlic cloves, finely chopped
1 yellow onion, finely chopped
2 medium tomatoes, cored, seeded and chopped
2 cups homemade ricotta cheese or 2 cups store-bought ricotta cheese
3/4 cup grated pecorino cheese
3/4 cup fresh breadcrumb
3 tablespoons finely chopped flat leaf parsley
2 teaspoons dried mint, crumbled
2 teaspoons chopped fresh oregano
2 egg yolks, beaten
kosher salt
fresh ground black pepper, to taste
1 pinch red pepper flakes (or perhaps two pinches of pepper!)

Steps:

  • Using a small spoon, scoop out and discard pulp from each zucchini half, leaving a 1/4" rim around the edges.
  • Heat 3 tablespoons 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;& a pinch or two of crushed red pepper flakes; set the filling aside.
  • Arrange an oven rack about 7" from the broiler element and heat.
  • Rub the insides of the zucchini with 2 tablespoons 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.
  • Serve with other (vegetarian) dishes & some nice Italian wine and enjoy!

ZUCCHINI RIPIENI (STUFFED ZUCCHINI)



Zucchini Ripieni (Stuffed Zucchini) image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 3 servings

Number Of Ingredients 14

2 large zucchini
2 slices Mortadella, chopped
1/2 pound breast of chicken, leftover or pre-cooked, chopped
2 ounces ricotta cheese
2 ounces Parmesan, grated
1 medium egg
Small bunch of Italian parsley, chopped together with 1/2 clove of garlic
Grated nutmeg to taste
Salt and pepper to taste
Bread crumbs
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 onion, coarsely chopped
3 peeled canned tomatoes

Steps:

  • Core and cut each zucchini into 3 pieces. In a bowl mix together Mortadella, chicken, ricotta, Parmesan, egg, parsley, garlic, nutmeg, salt, and pepper. Stuff the zucchini with the filling and put bread crumbs on both ends of the zucchini.
  • Arrange the zucchini in a baking pan and sprinkle with celery, carrots, and onions. Crush the peeled tomatoes with your hands and place over the zucchini. Drizzle with olive oil. Cover with aluminum foil and bake at 350 degrees for 45 minutes. Uncover and bake for an additional 15 minutes.

RICOTTA STUFFED ZUCCHINI



Ricotta Stuffed Zucchini image

This appetizer is quick to prepare and delicious.

Provided by chunker

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 25m

Yield 4

Number Of Ingredients 10

2 zucchini, halved lengthwise
½ teaspoon salt
½ teaspoon ground black pepper
½ cup part-skim ricotta cheese
¼ cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon fresh lemon juice
2 teaspoons dried basil
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  • Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
  • Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
  • Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

Nutrition Facts : Calories 41.2 calories, Carbohydrate 2.9 g, Cholesterol 6.7 mg, Fat 2 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 669.7 mg, Sugar 1.2 g

RICOTTA AND ZUCCHINI CANNELLONI



Ricotta and Zucchini Cannelloni image

This simple weeknight dish relies on zucchini ribbons instead of noodles and a zippy ricotta-pea filling for a gluten-free take on the traditional baked pasta.

Provided by Donna Hay

Categories     HarperCollins     HarperCollins     Dinner     Small Plates     Kid-Friendly     Wheat/Gluten-Free     Pasta     Zucchini     Ricotta     Bake     Spinach     Tomato     Vegetarian     Mozzarella

Yield 4-6 servings

Number Of Ingredients 10

1 1/2 cups (180g) frozen peas (easy peasy!)
2 eggs
1 1/2 cups (360g) fresh firm ricotta
2 cups (50g) baby spinach leaves, roughly chopped
1/4 cup finely chopped mint
2 teaspoons finely grated lemon rind (a tasty trick)
Sea salt and cracked black pepper, to taste
3-4 zucchinis (courgettes), thinly sliced lengthways using a mandolin (you'll need about 24 long slices)
2 cups (500ml) tomato puree (passata)
1/2 cup (50g) grated mozzarella

Steps:

  • Preheat oven to 180°C (350°F).
  • Place the peas in a colander and rinse them under hot running water to thaw. Drain well and place in a big bowl. Using a fork or potato masher, roughly mash the peas. Crack the eggs on top and add the ricotta, spinach, mint, lemon rind, salt and pepper. Mix well with a spatula.
  • Place 1 heaped tablespoon of the pea mixture at one end of each slice of zucchini. Roll up the slices to enclose the filling.
  • Pour the puree into a 22cm x 30cm (2-litre-capacity) baking dish. Nestle the zucchini rolls into the dish so they fit snugly. Sprinkle with the mozzarella and bake for 30 minutes or until golden and cooked through. Wear your oven gloves to take the dish from the oven and allow to cool a little, before spooning onto serving plates.

STUFFED ZUCCHINI - ZUCCHINI RIPIENI



Stuffed Zucchini - Zucchini Ripieni image

This recipe is an Italian side dish, we love it, I usually have one or two right out of the oven before dinner is even served. I want to try this with yellow squash as well.

Provided by Chipfo

Categories     Vegetable

Time 50m

Yield 12 Halves, 6-8 serving(s)

Number Of Ingredients 12

3 1/2 lbs zucchini (12 small or 6 large)
1/2 cup cooked ham, diced
1/4 cup fresh basil, chopped
2 tablespoons parsley, chopped
2 tablespoons dry breadcrumbs (approx)
2/3 cup parmesan cheese, grated
2 eggs
nutmeg
salt and pepper
5 tablespoons butter
1 tablespoon flour
1 cup milk

Steps:

  • Cut ends off zucchini and trim to same length, wash and drain.
  • Boil in lightly salted water for 10 minutes or until half cooked, drain and cool (you may dip in ice water to help cool).
  • Slice in half lengthwise and scoop pulp into a colander to drain a little.
  • Leave about 1/4 inch thick walls in the zucchini, make them like a boat.
  • In a bowl mix pulp, ham, parsley, basil, breadcrumbs, eggs and all of the parmesan except 2 tablespoons.
  • Add nutmeg, salt and pepper to taste, stir well (I only use about 1/4 teaspoon of nutmeg, but use to your taste, or leave out).
  • In a saucepan melt 1/4 C of the butter, stir in the flour, gradually stir in milk and stir over low heat until it has thickened and is bubbly.
  • Gradually stir sauce into zucchini mixture, add more bread crumbs if mixture is not thick enough to spoon.
  • Useing a spoon fill zucchini shells with the mixture and arrange themm side by side in a shallow buttered baking dish.
  • Sprinkle with remaining parmesan cheese and bake at 350 for 1/2 hour, serve hot.
  • For an added touch mix 2 or 3 tablespoons of finely grated mozzarella cheese with the 2 tablespoons of parmesan then sprinkle on top.

STUFFED ZUCCHINI BITES WITH SPINACH AND RICOTTA



Stuffed Zucchini Bites with Spinach and Ricotta image

Hollowed out zucchini are the perfect vehicles for a delicious mixture of sauteed spinach, mushrooms and creamy ricotta in these fun bites!

Provided by Jaymee Sire

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 8

1 pound zucchini, sliced crosswise into 1 1/2- to 2-inch rounds
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 scallions, chopped
2 cloves garlic, minced
1 cup chopped mushrooms
4 to 5 cups baby spinach
1 1/2 cups part-skim ricotta

Steps:

  • Preheat the oven to 375 degrees F. Using a melon baller, carefully scoop out a little spot in the center of each zucchini round for the filling to sit, making sure to leave about a 1/2-inch "floor" at the bottom. Put the scooped zucchini centers on a cutting board, season with salt and pepper and chop.
  • Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Add the mushrooms and chopped zucchini centers and cook, stirring frequently, until the mushrooms release their liquid and the zucchini start to soften, 5 to 7 minutes. Stir in the spinach and cook until wilted, 1 to 2 minutes. Remove from the heat and drain off any excess liquid. Stir in the ricotta and season with salt and pepper.
  • Stuff the zucchini cups with the filling and bake on a rimmed baking sheet until the zucchini is cooked through, 25 to 30 minutes.

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