Zucchini Stuffed With Ricotta Zucchine Ripiene Con Ricotta Recipes

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.

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.

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.

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!