Zucchini ripiene

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 600 g courgette
• 2 30 g olive oil
• 3 3 tablespoons olive oil
• 4 250 g ricotta
• 5 10 leaves Basil
• 6 ½ lemon
• 7 50 g Parmesan (Parmigiano Reggiano)
• 8 3 tablespoons breadcrumbs
• 9 salt
• 10 pepper
• Total weight: 1,095 grams

Times:

Preparation	Cooking	Start to finish
35 min.	35 min.	1 hour 6 min.

Step by step recipe

• 1: Prepare 600 g courgette, cut lengthwise into 2.
  I'm using small, firm zucchinis here, but you can also use larger ones.
• 2: Preheat your oven to 200°C (390°F).
  Hollow out the inside of the zucchini to remove the pulp (don't throw it away). You can use a small spoon or, ideally, an apple scoop.
• 3: To make cooking easier, cut a slice of zucchini from the underside with a vegetable peeler or knife.
  The dish you're about to form will allow the zucchini to lie flat.
  Add the green cut piece to the zucchini pulp from the previous step.
• 4: Lay a sheet of baking paper on a baking sheet, and place the zucchinis on top.
  Oil the inside of the zucchinis with a brush dipped in olive oil, then season with salt and pepper.
• 5: Bake at 200°C (390°F) for 20 minutes.
• 6: Meanwhile, chop the zucchini pulp.
• 7: In a small frying pan over medium heat, pour in 3 tablespoons olive oil and, when hot, the chopped zucchini pulp.
• 8: Season with salt and pepper and cook for 5-6 minutes until tender, checking the seasoning.
• 9: In a large bowl, pour 250 g ricotta, chopped basil, zucchini pulp, juice and zest of ½ lemon, grated 50 g Parmesan (Parmigiano Reggiano), 3 tablespoons breadcrumbs, salt and pepper.
• 10: Mix it all together...
• 11: ...and place in a piping bag if possible.
• 12: After 20 minutes, take the zucchinis out of the oven, do not turn it off, but put it on the "grill" setting.
• 13: Garnish the zucchini generously with the mixture.
• 14: Sprinkle with a little more breadcrumbs, then with Parmesan.
• 15: Return to the oven for another 5 minutes of grilling.
• 16: Serve hot, with a drizzle of olive oil on top.

Remarks

For a tastier version, you can replace the ricotta with feta or goat's cheese.
If you don't have a piping bag for step 13, use a freezer bag with one of the bottom corners cut off, or a small spoon (but it's not as easy).

---