Directions:
- Using a small spoon, scoop out and discard pulp from each zucchini half, leaving a 1⁄4 rim around the edges. Heat 3 tbsp. of the olive oil in a 10 skillet over medium heat.
- Add garlic and onions; cook, stirring occasionally, until translucent, about 6 minutes. Add tomatoes and cook, stirring occasionally, until soft, about 4 minutes more.
- Remove from the heat and set aside.
- In a medium bowl, stir together the ricotta, 1⁄4 cup of the pecorino, 1⁄4 cup of the bread crumbs, the parsley, mint, oregano, and egg yolks.
- Fold in the onion mixture and season with salt and pepper. Set the filling aside.
- Arrange an oven rack about 7 from the broiler element and heat. Rub the insides of the zucchini with 2 tbsp. of the olive oil and season lightly with salt. Place zucchini cut side up on a foil-lined baking sheet and broil for 5 minutes.
- 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.
- Sprinkle each stuffed zucchini with the remaining pecorino and bread crumbs and drizzle with the remaining olive oil.
- Broil until the zucchini are soft and the tops are lightly browned, 10–15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 355.13 Kcal (1487 kJ) | ||
| Calories from fat | 283.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.46g | 48% | |
|---|---|---|---|
| Cholesterol | 96.38mg | 32% | |
| Sodium | 96.53mg | 4% | |
| Potassium | 308.66mg | 7% | |
| Total Carbs | 7.05g | 2% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 12.03g | 24% | |
| Vitamin C | 13.3mg | 22% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 10.5mg | 59% | |
| Calcium | 202mg | 20% | |
| Amount Per 100 g | |||
| Calories | 187.26 Kcal (784 kJ) | ||
| Calories from fat | 149.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.59g | 48% | |
|---|---|---|---|
| Cholesterol | 50.82mg | 32% | |
| Sodium | 50.9mg | 4% | |
| Potassium | 162.76mg | 7% | |
| Total Carbs | 3.72g | 2% | |
| Sugars | 0.67g | 5% | |
| Dietary Fiber | 0.68g | 5% | |
| Protein | 6.34g | 24% | |
| Vitamin C | 7mg | 22% | |
| Iron | 5.6mg | 59% | |
| Calcium | 106.5mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Zucchini Stuffed With Ricotta (Zucchine Ripiene Con Ricotta)
Zucchini , halved lengthwise (about 2 lbs.) and 14 more.. -
Zucchini in Cuban-Style Cherry Tomato Sofrito with Almond-Cacao Picada
Extra-virgin olive oil, Garlic cloves, finely chopped and 13 more.. -
Chicken Taco Filling
Extra virgin olive oil, Garlic cloves, minced and 9 more.. -
Remys Ratatouille
Piperade (bottom layer) and 25 more.. -
Confit Byaldi
Red pepper , seeds and ribs removed and 22 more.. -
Mussel Casserole
Mussels, White wine, Extra virgin olive oil and 8 more.. -
Tomato, Basil and Cheese Baked Pasta
Shell pasta, Extra virgin olive oil, Garlic cloves and 9 more.. -
Bucatini
Pasta (bucatini or penne), Extra virgin olive oil and 11 more.. -
Dave's Italian Sausage and Kale Soup
Kale, Hot italian sausages, Onion, diced and 11 more.. -
Spaghetti With Fried Zucchini
Whole zucchini, Extra virgin olive oil and 8 more.. -
Grilled Skirt Steak with Green and Smokey Red Chimichurri (Bobby Flay)
Fresh flat-leaf parsley leaves, Fresh mint leaves and 16 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
