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Zucchini ripiene

Zucchini stuffed with a delicious blend of ricotta, lemon, parmesan, basil and breadcrumbs.

3,963

1 hour 6 min. difficulté

Easy

6.00 €

4 people

10 Ingredients

Last modified on: July 20^th 2025

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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

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

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Times for this recipe

Preparation: 35 min.

Cooking: 35 min.

All in all: 1 hour 6 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Prepare 600 g courgette, cut lengthwise into 2.

I'm using small, firm zucchinis here, but you can also use larger ones.

Stage 2 - 5 min.

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.

Stage 3 - 3 min.

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.

Stage 4 - 2 min.

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.

Stage 5 - 20 min.

Bake at 200°C (390°F) for 20 minutes.

Stage 6 - 2 min.

Meanwhile, chop the zucchini pulp.

Stage 7 - 1 min.

In a small frying pan over medium heat, pour in 3 tablespoons olive oil and, when hot, the chopped zucchini pulp.

Stage 8 - 5 min.

Season with salt and pepper and cook for 5-6 minutes until tender, checking the seasoning.

Stage 9 - 3 min.

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.

Stage 10 - 2 min.

Mix it all together...

Stage 11 - 3 min.

...and place in a piping bag if possible.

Stage 12 - 2 min.

After 20 minutes, take the zucchinis out of the oven, do not turn it off, but put it on the "grill" setting.

Stage 13 - 5 min.

Garnish the zucchini generously with the mixture.

Stage 14 - 3 min.

Sprinkle with a little more breadcrumbs, then with Parmesan.

Stage 15 - 5 min.

Return to the oven for another 5 minutes of grilling.

Stage 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).

Keeping: Enjoy within minutes of removing from the oven.

Source: Home made, according to @Feenixchef.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	40 RDI=4 %	130 RDI=20 %	1,530 RDI=80 %	6,410 RDI: 80 %
Per 100 g	4 RDI=2 %	4 RDI=0 %	10 RDI=2 %	140 RDI=7 %	590 RDI: 7 %
Per person	10 RDI=5 %	10 RDI=1 %	30 RDI=5 %	380 RDI=20 %	1,600 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: milk, Gluten, leaven

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