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Ricotta cheese filling see notes in the post if you want to add beef instead in a medium to large bowl add all of the ricotta cheese ingredients and stir to combine.
Stuffed zucchini recipes with ricotta cheese. Combine the ricotta 1 4 cup italian cheese blend. Using a mini ice cream scoop or a spoon add 3 scoops to the middle of each zucchini pocket. Scoop out the seeds from the zucchini leaving a 1 4 inch thick shell.
Divide cheese mixture between four zucchini halves. Remove baking sheet from oven and fill each zucchini half with enough of the ricotta mixture that it mounds slightly but doesn t spill over the edges of the zucchini. I m a fan of italian recipes and this recipe for ricotta stuffed zucchini cups recipe might take a little more work but the results are deliciously decadent.
This recipe for ricotta stuffed zucchini cups is a take on the stuffed pasta classic that uses fresh ricotta lots of cheese and topped with a rich marinara sauce. Once completed you fold each one into stuffed zucchini packets. Pour tomato sauce into baking tray s.
The result is absolutely delicious high in protein and low in carbs. Sprinkle over extra grated pecorino. Heat the olive oil in a frying pan and gently saute the chopped zucchini for 5 minutes until cooked mix the ricotta parmesan lemon zest and basil in a bowl.
Bake in preheated oven for 30 35 minutes or until zucchini are tender and tops are nicely browned. Sprinkle each stuffed zucchini. Arrange stuffed zucchini on greased baking sheet.
Preheat the oven to 400 degrees f and line a small baking dish with foil. Using a small spoon filling the zucchini shells with the ricotta mixture and nestle into the tomato sauce.
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