Zucchini ripiene
Zucchini stuffed with a delicious blend of ricotta, lemon, parmesan, basil and breadcrumbs.
6,502
1 hour 6 min.
Easy
4 people
10 IngredientsLast modified on: July 20th 2025
2 2⁄3 cups 
2 tablespoons 
1 cup ricotta
10 leaves Basil
½ 
¼ cup Parmesan (Parmigiano Reggiano)
3 tablespoons breadcrumbs
Times for this recipe
Preparation: 35 min.
Cooking: 35 min.
All in all: 1 hour 6 min.
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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 €
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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.
This recipe uses (among others)
Courgette
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Ricotta
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Parmesan (Parmigiano Reggiano)
Like these other recipes: Spaghetti with smoked salmon, Soft Croque-monsieur with 3 cheeses, Cashew-nut and Parmesan biscuits, Turnip and Jerusalem artichoke soup, Beet leaf pesto, ... See them all 60
Olive oil
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