Zucchini ripiene


Zucchini ripiene
Zucchini stuffed with a delicious blend of ricotta, lemon, parmesan, basil and breadcrumbs.
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Last modified on: July 20th 2025
For 4 people, you will need:

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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
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Step by step recipe


Stage 1 - 5 min.
Zucchini ripiene
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.
Zucchini ripiene
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.
Zucchini ripiene
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.
Zucchini ripiene
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.
Zucchini ripiene
Bake at 200°C (390°F) for 20 minutes.

Stage 6 - 2 min.
Zucchini ripiene
Meanwhile, chop the zucchini pulp.

Stage 7 - 1 min.
Zucchini ripiene
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.
Zucchini ripiene
Season with salt and pepper and cook for 5-6 minutes until tender, checking the seasoning.

Stage 9 - 3 min.
Zucchini ripiene
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.
Zucchini ripiene
Mix it all together...

Stage 11 - 3 min.
Zucchini ripiene
...and place in a piping bag if possible.

Stage 12 - 2 min.
Zucchini ripiene
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.
Zucchini ripiene
Garnish the zucchini generously with the mixture.

Stage 14 - 3 min.
Zucchini ripiene
Sprinkle with a little more breadcrumbs, then with Parmesan.

Stage 15 - 5 min.
Zucchini ripiene
Return to the oven for another 5 minutes of grilling.

Stage 16
Zucchini ripiene
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.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe50 RDI=20 %40 RDI=4 %130 RDI=20 %1,530 RDI=80 %6,410 RDI: 80 %
Per 100 g4 RDI=2 %4 RDI=0 %10 RDI=2 %140 RDI=7 %590 RDI: 7 %
Per person10 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
How much will it cost?
  • For 4 people : $7.00
  • Per person : $1.75

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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