The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Come summer, there’s never a shortage of zucchini harvested throughout the Midwest!
That’s why you can expect to see lots of locally grown zucchini and other summer squash in Heinen’s Produce Department. Grated and baked into bread or skewered onto kebabs and grilled, there are so many ways to enjoy this versatile vegetable.
These stuffed zucchini make a simple vegetarian entrée, side dish for grilled meats and seafood or appetizer for your summer gatherings.
The filling is made with whole milk ricotta, Heinen’s own Parmigiano Reggiano, lemon zest and juice and fresh basil. Folding breadcrumbs into the mix helps hold the filling intact and absorb excess moisture as the zucchini roasts.
- Cook time:
- Prep time:
- Total time:
- 4 locally grown medium zucchini, about 3 lbs. total
- Heinen’s extra virgin olive oil spray
- Kosher salt
- Black pepper
- 1 15 oz. container whole milk ricotta cheese
- ⅔ cup Heinen’s grated Parmigiano Reggiano, plus more for sprinkling
- ½ cup Heinen’s plain breadcrumbs
- 3 Tbsp. fresh basil, finely chopped
- Zest of 1 lemon, plus 1-2 Tbsp. juice
- Preheat the oven to 425° F. Spray a baking sheet with nonstick cooking spray.
- Half the zucchini lengthwise, then scoop out the seeds (about ½-inch deep).
- Line the zucchini cut-side-up on the sheet pan and spray with olive oil spray. Season to taste with salt and pepper.
- In a bowl, stir together the ricotta, Parmigiano, breadcrumbs, basil, lemon zest and lemon juice. Taste the filling and season with salt and pepper to your liking.
- Spoon the ricotta mixture into the prepared zucchini halves (about ⅓-½ cup each). Sprinkle the tops with additional Parmigiano.
- Transfer the pan to the oven and bake for 25-30 minutes, or until the zucchini are fork tender. For additional browning, set the pan under the broiler for 1-2 minutes after baking, keeping an eye on the zucchini so the tops don’t burn.