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Zucchini alla ricotta

Zucchini alla ricottaย 

Zucchini alla ricotta

Zucchini alla ricotta my way

Do you want something light, tasty, easy and delicious for a hot summer day? Go for an Italian recipe. Try my suggestion: courgettes stuffed with ricotta or as Italians would say: Zucchini alla Ricotta.

I would eat this meal quite often, if you ask me. Contrary to that, I have made it only twice so far. Once in London, once in Romania. So there is enough time to make it in the near future. My inspiration is in a book I have written about ย it here: “Good Housekeeping All Colour Party Cook Book” 1992.

I would also add another recipe for a home-made sauce. This sauce works with everything, from pasta, pizza to this recipe. So you must make it too, but don’t worry, it is very easy.

Let’s get to ย work, pardon me, to read. ๐Ÿ˜‰

Zucchini alla Ricotta

(Courgettes stuffed with Ricotta)

Serves 4


  • 8 even-sized courgettes
  • 2 tbsp olive oil
  • 1 onion, skinned and finely chopped
  • 1 garlic clove, skinned and crushed
  • 175 g (6 oz) Ricotta cheese (if you don’t have Ricotta, try a fresh cheese)
  • 4 tbsp chopped fresh basil (or 2 tsp dried)
  • 3 tbsp dried breadcrumbs
  • fresh basil sprigs, to garnish
  • salt
  • freshly ground pepper

For the quick tomato sauce:

  • 397 g (14 oz) can tomatoes
  • 1 tsp tomato purรฉe
  • 1 small onion, skinned and chopped
  • 1 clove garlic, skinned and crushed (optional)
  • pinch of dried basil
  • pinch of sugar
  • freshly ground pepper
  • 1 tbsp vegetable oil


  • Score the courgettes length-ways with the prongs of a fork, then cut them in half lengthways.
  • Scoop out the flesh from the courgette halves with a sharp-edged teaspoon. Leave a thin margin of flesh next to the skin and make sure not to scoop out all the flesh from the bottoms or the skin may break.
  • Blanch the courgette shells in boiling salted water for 10 minutes. Drain, then stand skin side up on absorbent paper.
  • Heat the oil in a frying pan, add the onion, garlic and scooped-out flesh from the courgettes. Fry gently for about 5 minutes until soft and lightly coloured, then turn into a bowl and add the Ricotta, basil, salt and pepper to taste. Stir well.
  • Spoon the Ricotta filling into the drained courgette shells, dividing it equally between them.
  • Make the sauce now. The recipe says 300 ml but this sauce makes about 450 ml (3/4 pint). But as they say, there is never enough sauce, so use it all. So, put all the ingredients in a blender or food processor and blend until smooth. If you don’t have either of these, try mash everything or just add them directly to a saucepan. The sauce is perfectly fine like this too.
  • Heat in a saucepan for 10-15 minutes until slightly thickened.
  • Pour the tomato sauce into the bottom of a shallow ovenproof dish which is large enough to hold the courgettes in a single layer. Place the filled courgettes in the dish side by side. Sprinkle with the breadcrumbs.
  • Bake in the oven atย 200ยฐC, 400ยฐF, Gas Mark 6 for 20 minutes. Serve hot, garnished with fresh basil sprigs.

Bon appetite!