With fall almost here and summer vegetables going out of season, its time to use up the rest of your zucchini. You may be sick of all the classics: roasted zucchini, zucchini bread, sauteed zucchini, you get the gist. But with this recipe here, you will be excited to eat zucchini again. With notes of lemon and basil mixed into the creamy ricotta filling, it will taste like a never ending summer. Even better, the recipe is not difficult and when finished, looks like a gourmet dish that will impress all dinner guests!
Why This Recipe Works:
Zucchini:
Zucchini is a meaty vegetable with a mild flavor. It becomes slightly sweet when cooked, making it pair well with savory and sweet recipes. In addition, it takes on flavor very well.
Olive Oil:
Oil is necessary for browning and crisp to be achieved when searing meat or vegetables. With olive oil though, it has a rich and fresh flavor that adds to almost every dish.
Ricotta:
This slightly sweet and nutty cheese is the perfect vessel for additional flavoring. It gives the creaminess of your favorite cheeses, but does not have a strong flavor. In addition, ricotta will not melt when baked, rather it will get crispy on the outside and gooey on the inside.
Parmesan Cheese:
This will bring a strong nutty and sharp flavor to the filling while not being overpowering. Plus, who doesn't like a little bit of parmesan.
Garlic:
This will cut through the richness of the filling. The garlic will add a strong and flavorful note to the ricotta mixture.
Basil:
A classic summer herb. It is sweet and savory, with the tasting profile of many herbs combined. It will bring freshness and summer flavors to the rich mixture.
Lemon Zest:
This will add the lemon flavor without the acidity and sourness of lemon juice. In addition, unlike lemon juice, it will not curdle the cheese.
Salt and Pepper:
These are basic but essential ingredients for the recipe. They elevate the rest of the ingredients and bring saltiness and a punch to the flavor profile.
Why These Ingredients?:
All of these ingredients work together in harmony to bring a complete flavor profile. It has a rich but light taste, while being creamy and smooth. The zucchini itself is fork tender and crispy, and is the perfect vessel for the flavorful but balanced ricotta mixture. There is a reason why these ingredients are a classic pairing.
Recipe:
Servings: 8
Cook Time: 40 minutes
Ingredients:
4 medium zucchini
1 tbsp olive oil
2 cups ricotta cheese 16 oz
1/4 cup shredded parmesan cheese
3 cloves garlic minced
1/4 cup basil leaves minced 6 medium basil leaves
1 tbsp lemon zest
3/4 tsp salt
1/2 tsp ground black pepper
1/4 tsp granulated sugar
Instructions:
Wash your zucchini well and cut off the top and end bits. Then cut your zucchini in half. On each half, shallowly score the inside of the zucchini and create a diamond pattern (see picture above). Add a little bit of salt to the scored surface and let the moisture draw out for one hour. Pat the zucchini dry.
In a large bowl, add in the ricotta cheese, parmesan cheese, garlic, basil, lemon zest, salt, sugar, and pepper. Mix well.
3. Preheat oven to 450 degrees. Line a baking pan with parchment paper. In a large pan, heat over medium high then add in your olive oil. Once the oil is shimmering, add the zucchini scored side down and let cook for 1-2 minutes or until golden brown. Flip the zucchini and cook for an additional minute. Remove from pan.
4. In a piping bag or Ziploc bag with a hole cut in the corner, add in the ricotta mixture. Pipe the mixture evenly onto each piece of zucchini and add to the sheet pan. Bake the zucchini for 20-25 minutes or until tender. Serve and enjoy.
Nutrition:
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