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Zucchini Stuffed with Ricotta: A Delightful In-Season Dish

As the summer months roll in, gardens and markets alike are bursting with fresh, vibrant produce. One vegetable that shines during this season is zucchini, known as courgette in the UK. With its delicate flavour and versatile nature, zucchini serves as the perfect vessel for a variety of fillings. One of the standout recipes to consider is courgettes stuffed with ricotta – a simple yet elegant dish that captures the essence of summer dining.

The Perfect Pair: Courgettes and Ricotta

Ricotta cheese, with its creamy texture and mild flavour, complements the lightness of courgettes beautifully. The combination is further enhanced with a medley of herbs, spices, and optional toppings that elevate the dish from simple to sensational. This recipe is not only delicious but also showcases the health benefits of both ingredients; courgettes are low in calories and high in water content, while ricotta provides a good source of protein and calcium.

Ingredients

To make your courgettes stuffed with ricotta, you will need:

• 4 medium courgettes
• 250g ricotta cheese
• 50g grated Parmigiano-Reggiano cheese (or a similar hard cheese)
• 1 clove of garlic, minced
• A handful of fresh basil leaves, chopped (or parsley if you prefer)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• Optional: a pinch of red pepper flakes for a touch of heat
• Optional: breadcrumbs for added texture

Method

1. Preparation: Begin by preheating your oven to 190°C (Gas Mark 5). Carefully slice the courgettes in half lengthwise and scoop out the seeds to create a hollow cavity for the filling. Be careful not to pierce the skin, as it acts as the base for your stuffing.

2. Make the Filling: In a mixing bowl, combine the ricotta cheese, grated Parmigiano-Reggiano, minced garlic, and chopped herbs. Season with salt, pepper, and optional red pepper flakes to taste. Mix until well combined, ensuring a smooth, creamy consistency.

3. Stuff the Courgettes: Drizzle the hollowed courgette halves with olive oil and season lightly with salt. Generously fill each courgette with the ricotta mixture, pressing down gently to secure the filling in place.

4. Optional Topping: For an added crunch, sprinkle breadcrumbs over the top of the stuffed courgettes before placing them in the oven. This step is not essential but can enhance the dish’s texture.

5. Bake: Arrange the stuffed courgettes in a baking dish and place them in the preheated oven. Bake for approximately 25-30 minutes, or until the courgettes are tender and the filling is golden and bubbling.

6. Serve: Once cooked, allow the courgettes to cool slightly before serving. These delightful treats can be enjoyed warm or at room temperature, making them an excellent option for a summer picnic or a light evening meal.

Variations and Pairings

The beauty of courgettes stuffed with ricotta lies in their adaptability. Feel free to experiment with different herbs, such as thyme or dill, or incorporate additional vegetables like spinach or sun-dried tomatoes for extra flavour. For those seeking a heartier dish, consider adding cooked quinoa or minced meat to the filling.

Pair your stuffed courgettes with a fresh side salad drizzled with a light vinaigrette, or serve alongside crusty bread to soak up the delicious flavours. A chilled glass of white wine, such as Sauvignon Blanc or a crisp rosé, pairs beautifully, making for a truly delightful summer meal.

In Conclusion

Zucchini stuffed with ricotta is a fantastic way to celebrate seasonal produce while treating your palate to a symphony of flavours and textures. Whether you’re looking for a light lunch, a starter for a dinner party, or a side dish for a barbecue, these courgettes are sure to impress. So, gather your ingredients and enjoy the best of summer in every bite!

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