Round Zucchini with Ricotta
⏳ Time
55 minutes
🥕 Ingredients
8
🍽️ Servings
2
Description
For aesthetic completeness of this recipe, it is better to choose small round zucchini. If you have a regular cylindrical zucchini, you can cut it crosswise into pieces 7-8 cm long and stuff them like cups. In this case, it is better to sprinkle the stuffed zucchini with Parmesan on top rather than adding it to the filling.
Ingredients
- Young zucchini - 4 pieces
- Ricotta cheese - 5.3 oz
- Rice - 2.6 oz
- Butter - 0.7 oz
- Herbs - 1 bunch
- Salt - to taste
- White Pepper (whole) - to taste
- Grated Pecorino Pepato Cheese - 2 tablespoons
Step by Step guide
Step 1
Cook the rice in salted water. Drain the water.
Step 2
Cut the tops off the zucchini and boil them along with the tops in salted water for 15-20 minutes.
Step 3
Remove from the broth and briefly immerse in ice water. Use a tablespoon to scoop out some of the flesh.
Step 4
Chop the flesh with the herbs, mix with the rice, ricotta, Parmesan, and season with salt and pepper.
Step 5
Grease a baking dish with butter. Fill each zucchini with the filling and cover with the tops.
Step 6
Place in the oven for 20 minutes.
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