Ricotta Stuffed Zucchini Food

RICOTTA STUFFED ZUCCHINI RECIPE

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!

RICOTTA STUFFED ZUCCHINI

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.

STUFFED ZUCCHINI WITH RICOTTA

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.

ZUCCHINI STUFFED WITH RICOTTA (ZUCCHINE RIPIENE CON RICOTTA)

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!

RICOTTA-STUFFED ZUCCHINI BLOSSOMS WITH PANZANELLA

Steps:

• For the panzanella: Combine the vinegar, 1 cup water, the salt, sugar and garlic in a large jar or other container with a tight-fitting lid and shake, shake, shake to combine. Add the onions and cucumbers, shake again, and let sit for at least 1 hour. (You're making pickles here, and this step can totally be done ahead of time-like yesterday!)
• Put the bread in a large bowl with 1/2 to 1 cup water to soften. Squeeze and knead the bread with your hands, and then let it sit for 30 minutes.
• Squeeze out any excess water from the bread again, put the bread back in the bowl, and crumble it through your fingers. Toss in the tomatoes, add the pickled onions and cucumbers (strain these out and reserve the liquid), and stir to combine. Add the basil and some finishing oil; taste it to make sure it's delicious. Sprinkle in a few drops of the pickling liquid or a bit more oil if needed. Reserve.
• For the blossoms: Wiggle your finger into the blossom down to the base, where the flower meets the stem, and carefully break off and remove the stamen (be gentle, you don't want to rip through the blossom while doing this). Repeat with all the blossoms.
• In a medium bowl, combine the ricotta, Parmigiano and parsley and season with salt. Taste and re-season if needed. Put the ricotta mix into a pastry bag, carefully insert the tip of the bag into the flower and fill. Then gently close your hand around the flower to secure it. Place the stuffed blossom on a baking sheet and repeat with the remaining flowers.
• Pour peanut oil into a large saucepan over medium-high heat; the oil should come 1 1/2 to 2 inches up the sides of the pan. While the oil heats, set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet. To see if the oil is hot enough, drop a bit of flour into it. If it sizzles, you're good to go. If the oil begins to smoke, it's too hot, so reduce the heat.
• Combine the flour and wine in a large bowl to make a very loose batter. Start with 3/4 cup of the wine and add more if needed.
• Working in batches, dip each blossom in the batter to coat it, and then gently put each blossom in the oil, being careful not to overcrowd the pan. Let the blossoms cook until they turn color but stay nice and crispy on the outside, 1 to 2 minutes. Remove the blossoms from the oil with a slotted spoon or fish spatula, put them on the paper towels and immediately sprinkle with salt.
• Divide the reserved panzanella among serving plates and top each with 2 crispy blossoms.

ZAVIOLI WITH SPINACH AND RICOTTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ricotta cheese, spinach, egg, and pepper together in a bowl.
• Grind basil, oil, and garlic together into a chunky paste using a mortar and pestle. Add pine nuts to the pesto; grind to the size of small peddles.
• Slice zucchini lengthwise into strips using a mandoline.
• Arrange 2 zucchini strips in the shape of a cross. Spoon some of the ricotta cheese mixture in the middle of the cross. Top with a dollop of pesto. Fold ends into the center to create a parcel, starting from the bottom end and moving clockwise. Secure with a toothpick. Repeat with remaining zucchini strips, ricotta cheese mixture, and pesto.
• Spread some of the pasta sauce in the bottom of a shallow baking dish. Arrange zucchini parcels on top, spacing them 1/2 inch apart. Spoon a bit of pasta sauce on top of each parcel. Sprinkle Parmiggiano-Reggiano cheese on top.
• Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.

ZUCCHINI & RICOTTA SHELLS

Steps:

• In a saucepan of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 cup cooking liquid.
• In a large bowl, toss together pasta, ricotta, lemon zest, salt, pepper, and half of the reserved cooking liquid.
• Meanwhile, quarter each zucchini lengthwise. With knife, cut away core; cut on bias into slices.
• In a skillet, heat oil over medium-high heat; saute zucchini until tender, about 5 minutes. Add to pasta, along with mint, green onion, lemon juice, and enough cooking liquid for desired creaminess, tossing to coat.

STUFFED ZUCCHINI BITES WITH SPINACH AND 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 BLOSSOMS WITH PANZANELLA

Steps:

• Combine the vinegar, 1 cup water, the salt, sugar, Tabasco, and garlic in a large jar or other container with a tight-fitting lid and shake, shake, shake to combine. Add the onion and cucumber, shake again, and let sit for at least 1 hour. (You're making pickles here, and this step can totally be done ahead of time-like yesterday!)
• Put the bread in a large bowl with 1/2 to 1 cup of water to soften. Squeeze and knead the bread with your hands, then let it sit for 30 minutes.
• Squeeze out any excess water from the bread, put the bread back in the bowl, and crumble it through your fingers. Toss in the tomatoes, add the pickled onion and cucumber (strain these out and reserve the liquid), and stir to combine. Add the basil and some finishing oil; taste it to make sure it's delicious. Sprinkle in a few drops of the pickling liquid or a bit more oil if needed; reserve.
• Wiggle your finger into the blossom down to the base, where the flower meets the stem, and carefully break off and remove the stamen (be gentle-you don't want to rip through the blossom while doing this). Repeat with all the blossoms.
• In a medium bowl, combine the ricotta, Parmigiano, and parsley and season with salt-taste and reseason if needed. Put the ricotta mix into a pastry bag, carefully insert the tip of the bag into the flower, and fill; then gently close your hand around the flower to secure it. Place the stuffed blossom on a baking sheet and repeat with the remaining flowers.
• Pour peanut oil into a large saucepan over medium-high heat; the oil should come 1 1/2 to 2 inches up the sides of the pan. While the oil heats, set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet. To see if the oil is hot enough, drop a bit of flour into it. If it sizzles, you're good to go. If the oil begins to smoke, it's too hot, so reduce the heat.
• Combine the flour and wine in a large bowl to make a very loose batter. Start with 3/4 cup of wine and add more if needed.
• Working in batches, dip each blossom in the batter to coat it and then gently put each blossom in the oil, being careful not to overcrowd the pan. Let the blossoms cook for 1 to 2 minutes, then turn them over; the blossoms are done when they're still light in color but nice and crispy on the outside. Remove the flowers from the oil with a slotted spoon or fish spatula, put them on the paper towels, and immediately sprinkle with salt.
• Divide the reserved panzanella between serving plates and top each with two crispy blossoms.