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Stuffed Zucchini

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Stuffed Zucchini
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Makes: 6 servings adjust



  • 6 Zucchini, halved lengthwise

Step 1

Cut the zucchini in half lengthwise. Scoop out and discard pulp from each zucchini half, leaving 1/4" rim around the edges.


  • 7 tablespoons Olive Oil
  • 3 cloves Garlic, finely chopped
  • 1 Yellow Onion, finely chopped

Step 2

Heat oil over medium heat. Add garlic and onions; cook, stirring occasionally, until translucent, about 6 minutes.


  • 2 Tomatoes, cored, seeded and chopped

Step 3

Add tomatoes and cook, stirring occasionally, until soft, about 4 minutes more. Remove from heat and set aside.


  • 2 cups Ricotta
  • 34 cup Grated Pecorino, or parmesan
  • 34 cup Bread Crumbs
  • 3 tablespoons Parsley, finely chopped
  • 2 teaspoons Dried Mint, crumbled
  • 2 teaspoons Fresh Oregano, chopped
  • 2 Egg Yolks, beaten
  • Salt and Pepper

Step 4

Stir together the ricotta, pecorino, bread crumbs, parsley, mint, oregano and egg yolks. Fold in the onion mixture and season with salt and pepper. Set the filling aside.


  • 2 tablespoons Olive Oil

Step 5

Arrange an oven rack about 7" from the broiler element and heat. Rub the insides of the zucchini with oil and season lightly with salt. Place zucchini, cut side up, on a foil-lined baking sheet and broil for 5 minutes.


  • 12 cup Grated Pecorino, or parmesan
  • 12 cup Bread Crumbs
  • 2 tablespoons Olive Oil

Step 6

Remove baking sheet and fill each zucchini with enough of the ricotta mixture that it mounds slightly but doesn't spill over. Sprinkle each with pecorino and bread crumbs and drizzle with olive oil. Broil until the zucchini are soft and the tops are lightly browned, 10-15 minutes.
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