Italian-Style Stuffed Zucchini

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 211, total fat 15 G., saturated fats 8 G., proteins 13 G., carbohydrates 7 G., fiber 4 G., cholesterol 45 mg, sodium 611 mg, sugar 1 G.

Stuffed zucchini are quick and easy to prepare, yet look very festive even for a casual weekday dinner. They can be served as an appetizer, easy to eat with your hands, or as a side dish with meat. To give these stuffed zucchini an Italian twist, the filling is made with ingredients typical of Mediterranean cuisine: ricotta, a blend of Italian cheeses, marinara tomato sauce, and capicola, an Italian deli meat. All the filling ingredients are mixed together, placed into zucchini boats, and baked in the oven until the cheese melts and creates a delicious golden crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 medium zucchinis, halved lengthwise
3/4 cup ricotta
0.5 cup grated Italian cheese mix
2 tbsp chopped fresh parsley
60 g capicola slices, chopped
1 tsp. grated lemon zest
1 tbsp. freshly squeezed lemon juice
1/4 cup marinara sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: zucchini, ricotta cheese, provolone cheese, mozzarella cheese, Parmesan cheese, capicola, marinara sauce

Cooking the dish according to the recipe:

Preheat the oven to 200°C and line a small baking dish with foil. Scoop out the seeds from the zucchini, leaving a 0.5 cm thick skin.
In a bowl, combine the ricotta, 1/4 cup Italian cheese blend, parsley, capicola, and lemon zest and juice. Season the zucchini with salt and black pepper, then fill with the ricotta mixture.

Drizzle each zucchini half with about 1 tablespoon of marinara sauce, then sprinkle with the remaining 1/4 cup of the shredded cheese mixture. Transfer to a baking dish and bake until the cheese is melted and bubbly, about 20 minutes.

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