Ingredients
Zucchini and Filling
- 4 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 cheese
- ⅓ cup finely grated Pecorino Romano cheese plus extra for sprinkling
- Grated zest of half lemon
- 1 large egg lightly beaten
- Salt and freshly ground pepper to taste
Tomato Sauce
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic finely chopped
- 14 ounce (400 grams) canned, peeled whole tomatoes pureed with a stick blender or food processor
- ½ teaspoon salt or to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare one or two baking dishes that will fit the zucchini halves snugly.
- Prepare Zucchini: Cut each zucchini in half lengthwise. Using a teaspoon or melon baller, carefully scoop out the pulp from the center, keeping the zucchini shells intact. Sprinkle the shells lightly with salt. Finely chop the removed zucchini pulp and set aside.
- Sauté Onion and Garlic: Heat the extra virgin olive oil in a frying pan over medium heat. Add the finely chopped onion and cook until soft but not browned, about 5 minutes. In the last minute, add the chopped garlic and cook until fragrant.
- Cook Zucchini Pulp: Add the chopped zucchini pulp to the pan and cook until tender. Then stir in the fresh breadcrumbs and mix well. Remove this mixture from the heat.
- Prepare Ricotta Filling: In a large bowl, combine the fresh basil, ricotta cheese, grated Pecorino Romano cheese, lemon zest, and lightly beaten egg. Add the cooled onion and zucchini mixture to this bowl. Season with salt and freshly ground pepper, then mix until well combined.
- Make Tomato Sauce: Return the frying pan to medium heat and add the olive oil and garlic for the sauce. Fry gently until fragrant but not browned. Add the pureed canned tomatoes and salt, then simmer for a few minutes to blend the flavors.
- Assemble in Baking Dish: Pour the tomato sauce into the prepared baking dish(es). Fill each zucchini shell with the ricotta mixture using a small spoon, then nestle the stuffed zucchini into the sauce.
- Top and Bake: Sprinkle extra grated Pecorino Romano cheese over the filled zucchinis. Bake in the preheated oven for 30-35 minutes or until the zucchini is tender and the tops are nicely browned. If baking time needs to be extended due to zucchini size, tent the dish with foil to prevent burning.
Notes
- Choose zucchini around 15 cm (6 inches) long for ideal stuffing size.
- The filling can be made ahead and refrigerated for a few hours before baking.
- For a gluten-free option, use gluten-free breadcrumbs.
- Serve the stuffed zucchini hot, warm, or at room temperature to suit your preference.
- You can substitute Pecorino Romano with Parmesan if necessary.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
