This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Zucchini ripiene
Zucchini stuffed with a delicious blend of ricotta, lemon, parmesan, basil and breadcrumbs.
12 K
1 hour 6 min.
Easy
6.00 €
4 people
10 IngredientsLast modified on: July 20th 2025
600 g 
30 g 
250 g ricotta
10 leaves Basil
½ 
50 g Parmesan (Parmigiano Reggiano)
3 tablespoons breadcrumbs
Times for this recipe
Preparation: 35 min.
Cooking: 35 min.
All in all: 1 hour 6 min.
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.
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.
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.
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.
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.
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).
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 % |
How much will it cost?
- For 4 people : 6.00 €
- Per person : 1.50 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Courgette
Like these other recipes: Quick stuffed courgettes, Sautéed green vegetables, Springtime mixed salad, Fish fillet in express cooking envelope, Little vegetable omelettes, ... See them all 49
Ricotta
Like these other recipes: Sicilian Epiphany Pie, Spinach and ricotta ravioli, ... See them all 2
Parmesan (Parmigiano Reggiano)
Like these other recipes: Vegetable tian, Soft Croque-monsieur with 3 cheeses, Cashew-nut and Parmesan biscuits, Zucchini and potato scarpaccia, Ham and cabbage omelette, ... See them all 65
Olive oil
Like these other recipes: Eggs with tomatoes and courgettes, Mushroom and artichoke omelette, Filet mignon with asparagus, Surprise eggs, Cubed salad, ... See them all 556
Other recipes you may also like
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice. March 23th 2011545 K 32.3 20 min.
Mimosa eggs
Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking. February 21th 2011312 K 25 50 min.
Bounty-style tart for Alison
This Bounty-style tart combines, as you might expect, chocolate and coconut in a sweetcrust pastry case. June 2nd 2015148 K 14 1 hour 35 min.
Curried tuna cubes
In this recipe chunky cubes of fresh tuna are marinated, then double-dipped to coat them before cooking: first in curry spices, then breadcrumbs. The cubes of fish are pan-fried to a crispy coating on the outside but stay tender in the middle. June 22th 201685 K4.9 2 hours 40 min.
Raspberry sorbet
To make a seriously good raspberry sorbet, the fruit must be of the best quality, of course, but there is another little secret: you need to remove all the seeds to make a really smooth coulis. It is this smooth coulis that makes the sorbet so deliciously velvety. July 5th 201761 K4.6 2 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.