1,506 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Zucchini ripiene

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

561

1 hour 6 min. difficulté

Easy

6.00 €

4 people

10 Ingredients

Last modified on: July 20^th 2025

For this recipe: I want to make it (12×) I made it (8×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 4 people, you will need:

1 600 ml courgette
2 30 ml olive oil
3 3 tablespoons olive oil
4 250 ml ricotta
5 10 leaves Basil
6 ½ lemon
7 50 ml Parmesan (Parmigiano Reggiano)
8 3 tablespoons breadcrumbs
9 salt
10 pepper

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

Metric weight Metric volumes

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 ml 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 ml ricotta, chopped basil, zucchini pulp, juice and zest of ½ lemon, grated 50 ml 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.

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

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)

Other recipes you may also like

Raspberry tart

This gorgeous and delicious rasperry tart is not just any old fruit tart: the base is made with "sablé breton" dough, topped with a raspberry crémeux and a layer of whole fresh raspberries, finished with a glaze. It's a bit more complicated than a normal tart, but the result is well worth the...
July 4^th 202076 K5 1 hour 45 min.

Tex-Mex chicken burger

For this Tex-Mex inspired burger the usual beef pattie has been abandoned in favour of fried chicken with chilli, put together with sliced avocado and raw baby spinach.
June 23^th 202132 K 50 min.

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
October 3^rd 20191.60 M 714.6 2 hours 40 min.

St Tropez tart

This famous dessert from St Tropez is more of a cake than a tart. The sugar-sprinkled brioche layers are sandwiched together with a rich vanilla filling which is a mixture of confectioner's custard and whipped cream.
September 11^th 2018115 K3.8 3 hours 35 min.

Pistachio confectioner's custard

This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts.
November 21^th 2018217 K4.7 35 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.