Best Ricotta Stuffed Zucchini Recipes

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CRISPY ZUCCHINI FLOWERS STUFFED WITH RICOTTA AND MINT



Crispy Zucchini Flowers Stuffed with Ricotta and Mint image

Provided by Jamie Oliver

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 13

7 ounces good-quality crumbly ricotta cheese (not supermarket ricotta; best bought from a specialty shop)
1/4 of a nutmeg, finely grated, or a pinch of ground nutmeg
A small handful freshly grated Parmesan
1 lemon, zest finely grated, plus 2 lemons, halved for serving
A small bunch fresh mint, leaves picked and finely chopped
1 to 2 fresh red chiles, halved, seeded and very finely chopped
Sea salt and freshly ground black pepper
1 3/4 cups self-rising flour, plus a little extra for dusting
1 1/2 cups decent white wine or sparkling water
8 zucchini flowers, with zucchini still attached
Vegetable oil
A small piece potato, peeled, optional
A few sprigs fresh parsley, optional

Steps:

  • These stuffed zucchini flowers look and taste amazing! Make sure they're eaten straightaway, while they're still crisp and hot. If you can't get hold of any flowers you can still make the recipe using just the zucchini - it will be like an Italian tempura.
  • Beat the ricotta in a bowl with the nutmeg, the Parmesan, lemon zest and most of the chopped mint and chiles. Season carefully, with salt and pepper, to taste.
  • To make a lovely light batter, put the flour into a mixing bowl with a good pinch of salt. Pour in the white wine and whisk until thick and smooth. At this point the consistency of the batter should be like heavy cream or, if you dip your finger in, it should stick to your finger and nicely coat it. If it's too thin, add a bit more flour; if it's too thick, add a little more wine.
  • Open the zucchini flowers up gently, keeping them attached to the zucchini, and snip off the pointed stamen inside because these taste bitter. Give the flowers a gentle rinse if you like.
  • With a teaspoon, carefully fill each flower with the ricotta mixture. Or, as I prefer to do, spoon the ricotta into the corner of a sandwich bag. Snip 1/2-inch off the corner and use this as a makeshift piping bag to gently squeeze the filling into each flower, until just full. Carefully press the flowers back together around the mixture to seal it in. Then put the flowers aside. (Any leftover ricotta can be smeared on hot crostini as a snack!)
  • Now for the deep-frying bit. Get everyone out of the way if you can and make sure there are no kids around. Have tongs or a spider ready for lifting the flowers out of the oil, and a plate with a double layer of paper towels on it for draining. Pour the oil into a deep fat fryer or large deep saucepan so it's about 4 inches deep. Heat it up to 350 degrees F or, if using a saucepan, put in your piece of potato. As soon as the potato turns golden, floats to the surface and starts to sizzle, the oil is just about the right temperature. Remove the potato from the pan.
  • One by one, dip the zucchini with their ricotta-stuffed flowers into the batter, making sure they're completely covered, and gently let any excess drip off. Carefully release them, away from you, into the hot oil. Quickly batter another 1 or 2 flowers and any small zucchini (or parsley) leaves if you have any - but don't crowd the pan too much otherwise they'll stick together. Fry until golden and crisp all over, then lift them out of the oil and drain on the paper towels. Remove to a plate or board and sprinkle with a good pinch of salt and the remaining chile and mint. Serve with half a lemon to squeeze over. Bloody delicious. Eat them quick!
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

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     Side Dish     Vegetables     Squash     Zucchini

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

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 BLOSSOMS WITH PANZANELLA



Ricotta-Stuffed Zucchini Blossoms with Panzanella image

Provided by Anne Burrell

Time 1h45m

Yield 4 servings

Number Of Ingredients 18

1 1/4 cups red wine vinegar
1 tablespoon kosher salt
1 1/2 teaspoons sugar
1 clove garlic, smashed
1/2 small red onion, thinly sliced
1/2 kirby cucumber, sliced into 1/8-inch rounds
Six 1-inch slices stale Italian bread, crusts removed, cut into 1-inch cubes
1 pint cherry tomatoes, cut in half
6 fresh basil leaves, cut into a chiffonade
2 to 3 tablespoons big fat finishing oil
8 zucchini blossoms
1 1/2 cups ricotta cheese
1/2 cup freshly grated Parmigiano
1 bunch fresh Italian parsley, leaves finely chopped
Kosher salt
Peanut or other neutral-flavored oil
1 1/2 cups all-purpose flour
3/4 to 1 cup dry white wine

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.

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!

RICOTTA-STUFFED ZUCCHINI BLOSSOMS WITH PANZANELLA



Ricotta-Stuffed Zucchini Blossoms with Panzanella image

My mom is a florist so I love flowers-especially big orange ones like zucchini blossoms! I make zucchini blossoms stuffed full of creamy ricotta cheese and then fry them until they're golden and crispy. In my opinion, zucchini blossoms are nature's perfect little packages. What's better than a crispy, crunchy, cheesy flower? A crispy, crunchy, cheesy flower on a bread salad-a gorgeous mix of perfectly ripe tomatoes, basil, cucumber, red onion, and bread, which softens when it absorbs all the veggies' wonderful juices.

Yield serves: 4

Number Of Ingredients 19

1 1/4 cups red wine vinegar
1 tablespoon kosher salt
1 1/2 teaspoons sugar
2 shots of Tabasco or other hot sauce
1 clove garlic, smashed
1/2 small red onion, thinly sliced
1/2 Kirby cucumber, sliced into 1/8-inch rounds
6 1-inch slices stale Italian bread, crusts removed, and cut into 1-inch cubes
1 pint cherry tomatoes, cut in half
6 fresh basil leaves, cut into a chiffonade (see page 58)
2 to 3 tablespoons big fat finishing oil
8 zucchini blossoms
1 1/2 cups ricotta cheese, goat cheese, mozzarella, or any other good melting cheese
1/2 cup freshly grated Parmigiano
1 bunch of fresh Italian parsley, leaves finely chopped
Kosher salt
Peanut or other neutral-flavored oil
1 1/2 cups all-purpose flour
3/4 to 1 cup dry white wine

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.

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

ZUCCHINI STUFFED WITH RICOTTA (ZUCCHINE RIPIENE CON RICOTTA) | SAVEUR



Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta) | SAVEUR image

How to make Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta) | SAVEUR

Provided by @MakeItYours

Number Of Ingredients 12

6 medium zucchini (about 2 lbs.), halved lengthwise
7 tbsp. extra-virgin olive oil
3 cloves garlic, finely chopped
1 yellow onion, finely chopped
2 medium tomatoes, cored, seeded, and chopped
2 cups homemade or store-bought ricotta
3⁄4 cup grated pecorino
3⁄4 cup fresh bread crumbs
3 tbsp. finely chopped flat-leaf parsley leaves
2 tsp. chopped fresh oregano
2 egg yolks, beaten
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Using a small spoon, scoop out and discard pulp from each zucchini half, leaving a 1⁄4" rim around the edges. Heat 3 tbsp. 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. Set the filling aside.
  • Arrange an oven rack about 7" from the broiler element and heat. Rub the insides of the zucchini with 2 tbsp. 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 to 15 minutes.

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