Ricotta Stuffed Zucchini Boats Food

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STUFFED ZUCCHINI WITH RICOTTA



Stuffed Zucchini with Ricotta image

These zucchini stuffed with ricotta can be served along side a roast. piece of chicken or steak or even on their own as a vegetarian meal. Serve hot, warm or at room temperature.

Provided by Marcellina

Categories     Side Dish

Time 1h20m

Number Of Ingredients 16

6 zucchini (about 15cm (6in) long)
3 tablespoons extra virgin olive oil (plus extra for drizzling)
1 small onion (finely chopped)
2 garlic cloves (finely chopped)
½ cup fresh breadcrumbs
¼ cup fresh basil (finely shredded)
1 ½ cups fresh ricotta
3 tablespoons finely grated pecorino cheese (plus extra for sprinkling)
grated rind of half lemon
1 large egg (lightly beaten)
salt and freshly ground pepper
2 tablespoons extra virgin olive oil
2 cloves garlic (finely chopped)
400 g canned, peeled whole tomatoes (pureed in the blender or food processor)
salt to taste
a little sugar (if needed)

Steps:

  • Preheat oven 400°F (200°C). Have ready one or two baking trays that will fit the zucchini halves snugly.
  • Cut the zucchini half. Using a teaspoon or melon baller remove the pulp from the centre. Be sure to keep the skin intact. Sprinkle the zucchini shells with a little salt. Finely chop the zucchini pulp.
  • Heat 3 tablespoons extra virgin olive oil in a frying pan over medium heat. Add the onion and garlic and cook until the onion is soft but not brown about 5 minutes.
  • Add the zucchini pulp and cook until tender.
  • Add breadcrumbs and mix well. Remove from heat.
  • In a bowl mix together basil, ricotta, pecorino, lemon rind and egg. Add onion/zucchini mixture. Mix well and season to taste with salt and pepper.
  • To make the tomato sauce return the frying pan to the heat. Into the frying pan add oil and garlic for the sauce. Fry gently until fragrant. Add the pureed tomatoes and allow to simmer for a few minutes.
  • Pour tomato sauce into baking tray/s.
  • Using a small spoon filling the zucchini shells with the ricotta mixture and nestle into the tomato sauce.
  • Sprinkle over extra grated pecorino.
  • Bake in preheated oven for 30-35 minutes or until zucchini are tender and tops are nicely browned.

Nutrition Facts : Calories 321 kcal, Carbohydrate 20 g, Protein 13 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 61 mg, Sodium 270 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

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 STUFFED ZUCCHINI RECIPE



Ricotta Stuffed Zucchini Recipe image

Easy and delicious stuffed zucchini with lemon, ricotta, Parmigiano Reggiano, garlic, breadcrumbs and parsley.

Provided by James

Categories     Appetizer     Side Dish

Time 30m

Number Of Ingredients 10

4 medium zucchini
1/2 cup plain breadcrumbs
2 cups ricotta
1/2 cup grated parmigiano reggiano
2 cloves garlic
3 medium lemons
1/4 cup parsley
1/4 cup olive oil
1 tsp kosher salt
1/2 tsp black pepper

Steps:

  • Preheat oven to 400f and set rack in middle. Cut 4 medium zucchini in half lengthwise and scoop out the interior seeds with a spoon. Season the interior of the zucchini with a total of 1 tsp kosher salt and a 1/2 tsp of pepper. Drizzle oil onto each one and bake the zucchini in a sheet pan for 20-25 minutes until fork tender.
  • Chop a 1/4 cup fresh parsley and mince 2 garlic cloves. Grate a 1/2 cup of Parmigiano Reggiano cheese or use good quality grated cheese. Slice 1 lemon into rounds.
  • In a pan over meat heat saute the garlic in a 1/4 cup of olive oil until lightly golden. Set aside the garlic and oil mixture.
  • In a large bowl mix the 2 cups ricotta, 1/2 cup Parmigiano Reggiano, 1/2 cup breadcrumbs, juice of 1 lemon, 1/4 cup parsley and the garlic/oil mixture.
  • Let the zucchini boats cool for a few minutes after baking then stuff with the ricotta mixture. Sprinkle a touch of breadcrumbs onto each and arrange the sliced lemons in the pan. Broil the zucchini boats for 5-7 minutes on the middle rack until the cheese is bubbly and golden brown. Serve with extra grated cheese and lemon wedges. Enjoy!

Nutrition Facts : Fat 26.6 g, SaturatedFat 10.1 g, Calories 406 kcal, Cholesterol 46 mg, Sodium 915 mg, Carbohydrate 23.2 g, Fiber 2.8 g, Sugar 4.6 g, Protein 22.4 g, ServingSize 1 serving

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.

RICOTTA STUFFED ZUCCHINI BOATS



Ricotta Stuffed Zucchini Boats image

Squash stuffed with ricotta cheese and spinach. I prefer a bit more garlic, and this can also be done on a grill by simply wrapping in foil.

Provided by Whitney

Categories     Zucchini Side Dishes

Time 50m

Yield 8

Number Of Ingredients 14

8 zucchini, halved lengthwise
2 tablespoons butter, melted
1 small onion, finely chopped
1 clove garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups ricotta cheese
2 eggs, beaten
¼ cup grated Parmesan cheese
1 tablespoon chopped parsley
½ teaspoon salt
½ teaspoon dried basil
½ teaspoon dried oregano
ground black pepper to taste
1 (24 ounce) jar tomato and basil pasta sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Trim ends of zucchini halves, and scoop out seeds and pulp, leaving about 1/2 inch pulp on skins. In a large saucepan, steam zucchini halves in a vegetable steamer over boiling water for about 5 minutes, until tender but firm. Drain, and immediately plunge into a large bowl filled with enough ice water to cover. Allow to cool completely; drain.
  • Melt 1 tablespoon butter in a medium saucepan over medium heat. Slowly cook and stir onion and garlic until onion is soft. Stir in spinach, and cook about 1 minute, until wilted.
  • Transfer spinach mixture to a medium bowl, and mix in ricotta cheese, eggs, Parmesan cheese, parsley, salt, basil, oregano and pepper. Stuff zucchini halves with even amounts of the mixture, and arrange in a large baking dish. Drizzle with remaining butter.
  • Bake uncovered in the preheated oven for 20 minutes, until the stuffing is hot and bubbly. Heat tomato sauce in a small saucepan, and spoon over the zucchini half way through baking.

Nutrition Facts : Calories 248.6 calories, Carbohydrate 23 g, Cholesterol 75.7 mg, Fat 12.1 g, Fiber 5.8 g, Protein 14.3 g, SaturatedFat 6.1 g, Sodium 669.9 mg, Sugar 11.6 g

ZUCCHINI BOATS WITH RICOTTA AND BASIL



Zucchini Boats With Ricotta and Basil image

This is from Cooking Light Magazine. Use a melon baller to make quick work of hollowing out the zucchini halves.

Provided by E.A.4957

Categories     < 60 Mins

Time 35m

Yield 1 shell each, 12 serving(s)

Number Of Ingredients 10

6 small zucchini (about 1 1/2 pounds)
1 cup ricotta cheese
1 cup loosely packed fresh basil leaf, finely chopped
1/2 cup loosely packed fresh flat leaf parsley, finely chopped
1/4 cup grated fresh parmigiano-reggiano cheese
2 tablespoons hot water
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
cooking spray

Steps:

  • Preheat oven to 450 degrees.
  • Cut each zucchini in half lengthwise, scoop out pulp, leaving a 1/4 inch thick shell.
  • Reserve pulp for another use.
  • Arrange zucchini shells single layer in a 13 x 9 inch baking dish coated with cooking spray.
  • Combine basil and next 7 ingredients, stirring well with a whisk.
  • Divide mixture evenly among shells, pressing gently.
  • Bake at 450 degrees for 20 minutes or until zucchini is tender.

Nutrition Facts : Calories 54.3, Fat 3.3, SaturatedFat 2, Cholesterol 11.7, Sodium 101.5, Carbohydrate 3.1, Fiber 0.9, Sugar 1.1, Protein 3.8

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!

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