Stuffed Zucchinis with Ricotta


4 medium size zucchinis
1/2 of a large onion, finely chopped
1/4 pound ground sirloin
1 cup ricottta
1/4 cup pine nuts, slightly roasted
1/3 cup parmesan cheese
1 tablespoon chopped parsley
3 tablespoons olive oil


Halved lengthwise the zucchinis and with a small spoon hollow out the flesh of the zucchini. Be careful not to scrape thru. Rule of thumb when removing the inside flesh, follow the guideline of the seeds. Once the seeds are all removed stop scraping.
In a skillet over medium heat, heat 2 tablespoons of olive oil and cook the onion and the zucchini flesh until the flesh has diminished and some melted.
Meanwhile in a bowl mix the ground sirloin, ricotta, pine nuts, parmesan cheese, chopped parsley. Mix well and season with salt and pepper to your liking. Add the onion zucchini flesh mixture and mix well.
Preheat the oven at 350F. Generously sprinkle salt and pepper on the cavity of the zucchini. Using a heavy bottom gratin dish, fill the zucchini with the meat mixture. Drizzle the remaining 1 tablespoon olive oil over the zucchinis and add 3-4 tablespoons of water to the bottom of the gratin dish.


I always enjoyed stuffed zucchini. This dish is one of those dishes where your imagination can let loose and you can have lots of fun with flavors.  For me, it was adding ricotta and pine nuts to my staple recipe.

I really do enjoy roasted pine nuts. As soon as they get a bit warm, their natural oil comes out and the aroma starts to tickle your senses. I left them whole with this recipe, but of course, you can chop them.

By sauteing the zucchini pulp and the onions together, a wonderful caramelization is naturally formed. Light and full of flavor and no need to use any extra seasoning to it.  Do let it rest a minute before blending it with the ricotta.

Do not be afraid to add a generous amount of stuffing to the zucchini. It will shrink a bit in the oven.




Sunday, February 23, 2020 - 8:24am


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