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Stuffed Zucchini-Ricotta Shells

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These stuffed zucchini shells filled with creamy ricotta and fresh herbs are a delightful dish perfect for sharing with family and friends. Experience the balance of flavors and textures in every bite!

Ingredients

Scale
  • 4 medium zucchinis (about 15–20 cm long)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese
  • ½ cup grated parmesan cheese
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh basil, chopped (or ½ teaspoon dried basil)
  • Salt and pepper to taste
  • ½ cup breadcrumbs
  • 2 tablespoons olive oil
  • ¼ cup grated parmesan cheese
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven: Preheat your oven to 190°C (375°F) so it is ready when you finish preparing your zucchinis.
  2. Prepare the zucchinis: Wash the zucchinis and cut them in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 0.5 cm of flesh. Reserve the scooped-out flesh for the filling. Set the zucchini shells on a baking sheet.
  3. Sauté the onion and garlic: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then add the minced garlic and cook for another minute, being careful not to burn it.
  4. Prepare the filling: In a large bowl, combine the ricotta, ½ cup of parmesan, the egg, oregano, basil, and the reserved zucchini flesh. Incorporate the sautéed onion and garlic. Mix everything well until you have a homogeneous mixture. Season with salt and pepper to taste.
  5. Stuff the zucchinis: Generously fill each half of the zucchini with the filling mixture. Don’t be stingy, as this will add flavor and volume to the shells.
  6. Prepare the topping: In a small bowl, mix the breadcrumbs with 2 tablespoons of olive oil and ¼ cup of parmesan. This will give a savory crunch to your dish.
  7. Add the topping: Sprinkle the breadcrumb mixture over each stuffed zucchini, making sure to cover the filling well.
  8. Bake: Place the baking sheet in the preheated oven and bake for about 25-30 minutes, or until the zucchinis are tender and the top is golden and crispy.
  9. Garnish and serve: Once out of the oven, sprinkle with chopped parsley for a touch of color and freshness. Serve hot, accompanied by a green salad for a complete meal.

Nutrition

Keywords: Avoid overcooking the zucchinis before stuffing them. Use fresh ingredients for optimal flavor. Balance the proportions of ricotta and parmesan for the best filling texture.

Find it online: https://engosify.com/coquilles-farcies-courgette-ricotta/