Baked Ricotta Stuffed Zucchini

Pairs Well With

Serves 6


  • 6 small, tender zucchini, about 6 inches long
  • Extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 6 tablespoons fresh breadcrumbs
  • 3 tablespoons minced flat-leaf parsley
  • 1 cup ricotta, drained in a sieve for 1 hour
  • 3 tablespoons freshly grated pecorino cheese
  • 1 large egg, lightly beaten
  • Kosher salt and freshly ground black pepper


Preheat the oven to 400°F.
Cut the zucchini in half lengthwise. With a teaspoon or melon baller, scoop out the pulp, leaving a shell. Be careful not to tear the sides or bottom. Finely chop the pulp.
Heat 3 tablespoons of olive oil in a skillet over medium heat. When the oil is hot, add the onion and garlic. Sauté until the onion is soft and translucent, about 5 minutes. Add the zucchini pulp and cook until tender. Add the breadcrumbs and cook, stirring, for 2 to 3 minutes to blend.
Remove from the heat and add the parsley, ricotta, 2 tablespoons of the pecorino, and salt and pepper to taste. Add the egg and mix well.
Lightly salt the interior of the zucchini shells and fill them with the stuffing. Place the twelve filled shells on an oiled 12- by 17-inch baking sheet. Top each with a light sprinkle of the remaining pecorino cheese and drizzle with 2 tablespoons olive oil.
Bake for 20 minutes. The top of the filling should be golden brown. If not, place the baking dish under a broiler briefly to complete the browning. Serve warm.

Serve With: