Corn and Ricotta Stuffed Zucchini is a healthy, simple, and very delicious way to enjoy some vegetables.
This post was originally published in July 2015. I have updated the pictures while the text remains the same.
Stuffing veggies is a fun and delicious way to eat healthily!
Nope, we’re absolutely fine to eat them in any way, shape or form (even in ice cream, hahah!). But stuffing is still a good alternative to liven them up.
Indeed, while a lot of people stuff eggplant, peppers, and zucchini with meat, I use it once in a while. Perhaps, in one recipe out of ten or so. Basically, that happens when my better half starts hinting he would love to get some meat. I have no prejudice against any meat so why not, right? And yes – chicken bacon is meat as well. But most of the time I incorporate quinoa, couscous, buckwheat, other veggies, herbs, and cheese. Sure a lot of cheese. Because what’s the point to make them with no cheese, right? Just ridiculous!
This time I’ve got for you a lovely and perfectly meatless recipe, though. That’s statistically all right since it’s the very first recipe for stuffed veggies I’m posting on the blog. I mean, you still have hope for some meat components, sooner or later:)
Zucchini really is a unique veggie! And it’s an absolutely peculiar one. It’s got a tremendous advantage. It’s got a huge drawback at the same time. In a nutshell, having quite a neutral flavor and taste, it’s so versatile. You can make whatever you want and add it wherever you’d like, from baking sweet stuff to pizza (stay tuned by the way – I’ve got one to share soon), and everything would be great. Believe me, zucchini would appreciate almost everything.
On the other hand, and I’m talking now about its flaw, it could easily be a bland vegetable. I mean THAT bland that that could become your food ordeal. I know some people having once insipid zucchini would reject having them for a long time. That’s very sad.
That’s sad because neglecting seasoning sometimes does hurt.
Actually, I love unseasoned and unprocessed zucchini – fresh and crispy, they’re often the perfect summer snack to me. Or occasionally I make this simple salad mixing the slices of fresh zucchini and raw mushrooms and drizzling them over with a few drops of lemon juice and/or olive oil (sesame oil works well too), and a pinch of fresh thyme. That’s so good, folks!
Oh, am I off the topic? Sorry about that.
These Corn and Ricotta Stuffed Zucchini you would never call “bland”. Because they’re not. Sweet corn, creamy and rich ricotta, and plenty of fresh herbs – that’s a good combo. There’s one thing you may not fully love, though. Thanks to all the ingredients zucchini have a subtle sweet aftertaste. That didn’t bother us at all. But I’m an honest food blogger, that’s why I always try to depict the situation not to disappoint you if you decide to make this or that food. You can still jazz it up with more brutal spices to balance the taste out. Or stick to this delicate, I would say innocent, flavor.
What about you guys? Have you ever had bland zucchini on your plate? What’s your way to spice them up? Do you think cheese is a must for stuffed veggies?
Making these Corn and Ricotta Stuffed Zucchini is a good way to jazz up and incorporate more zucchini in your diet!
- 5 medium zucchini
- 1 tablespoon butter/oil
- 2 small shallots, finely sliced
- 2-3 garlic cloves, finely chopped
- 1 tablespoon fresh summer savory
- 1 tablespoon fresh oregano
- salt, to taste
- hot red pepper, to taste
- 1,5 cup ricotta
- hard cheese, optional
- 2 cup frozen corn, thawed
- Preheat the oven to 200 degrees C (400 degrees F). Cut the zucchini lengthwise in half and scoop out some flesh making sure to leave quite thick shells. Place them in a baking tray sprayed with cooking oil. Put in the oven for about 15 minutes.
- In a meanwhile, melt the butter in a skillet. Add the shallots and cloves and cook for 3-4 minutes, until soft and translucent.
- Add the reserved chopped zucchini flesh and corn and cook for about 5 minutes. Throw the herbs and season to taste and cook for a few minutes.
- Off heat. Incorporate the ricotta.
- Once 15 minutes are over, remove the zucchini and stuff them with the mixture. You may have a few tablespoons left, and you could use them later as a dip or topping for a toast.
- Place the zucchini in the oven and roast for another 15 minutes.
- Sprinkle with some hard cheese if desired and grill for a few minutes to get a nice and crispy top (I use 260 degrees C convect broil option).
- Let them stay for 10 minutes and serve warm, sprinkled with fresh herbs.