Zucchini Stuffed with Ricotta Zucchine Ripiene Con Ricotta

Indulge in the creamy, flavorful delight of Zucchini Stuffed with Ricotta (Zucchine Ripiene Con Ricotta), a comforting yet elegant dish rooted in Italian tradition. This recipe features tender zucchini “boats” filled with a luscious ricotta and Parmesan cheese mixture, elevated with the aromatic touch of garlic, fresh parsley, and a sprinkle of oregano. A layer of tangy tomato sauce and a crisp breadcrumb topping add contrasting textures and flavors, making every bite irresistible. With only 20 minutes of prep and a quick 30-minute bake, this wholesome yet sophisticated dish is perfect for a weeknight meal or an impressive vegetarian entrée. Garnish with fresh parsley for a vibrant finish and serve warm alongside crusty bread or a light salad for a complete, satisfying experience. This zucchini ricotta recipe is a must-try for lovers of Italian cuisine!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 1 cup ricotta cheese
• 0.5 cup Parmesan cheese
• 2 tablespoons fresh parsley
• 2 cloves garlic
• 1 large egg
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup breadcrumbs
• 1 cup crushed tomatoes
• 0.5 teaspoon dried oregano

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with a bit of olive oil.

Step 2

Wash the zucchinis thoroughly and cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh to create hollow zucchini “boats.” Reserve the scooped flesh and finely chop it.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped zucchini flesh and minced garlic. Cook for 2-3 minutes until softened. Remove from heat and set aside to cool.

Step 4

In a mixing bowl, combine ricotta cheese, Parmesan cheese, the cooked zucchini and garlic mixture, parsley, egg, salt, and black pepper. Stir until well incorporated.

Step 5

Spoon the ricotta mixture into the hollowed zucchini halves, pressing gently to ensure they are evenly filled.

Step 6

Arrange the stuffed zucchini halves in the prepared baking dish. Drizzle the remaining tablespoon of olive oil over the tops.

Step 7

In a small bowl, mix the crushed tomatoes with the dried oregano. Pour the tomato mixture evenly over the stuffed zucchinis.

Step 8

Sprinkle breadcrumbs over the top of the zucchinis for a crispy finish.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the zucchini is tender and the tops are golden brown.

Step 10

Remove from the oven and allow to cool slightly before serving. Garnish with additional parsley if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1451.4g)

Amount per serving	% Daily Value*
Calories	1347.4

Total Fat 80.2g	0%
Saturated Fat 32.7g	0%
Polyunsaturated Fat 5.2g
Cholesterol 414.8mg	0%
Sodium 10944.1mg	0%
Total Carbohydrate 110.3g	0%
Dietary Fiber 11.0g	0%
Total Sugars 64.1g
Protein 64.8g	0%

Vitamin D 53.8IU	0%
Calcium 1685.1mg	0%
Iron 7.8mg	0%
Potassium 2626.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 18.2%

Carbs: 31.0%