How long does it take to make Cheese-Stuffed Hollowed Vegetable?
Round zucchini: remove the top, scoop out the inside, fill to the brim and bake in an oven preheated to 200°C (390°F) for 20–25 minutes, until golden.
44 minTotal
18 minActive time
26 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Preheat the oven to 200°C (390°F) | 12 min |
| 2 | Cut a top cap off each of the zucchini and scoop out the inside with a teaspoon, leaving a wall about 1 cm thick | 3 min |
| 3 | Coarsely chop the scooped-out insides | 3 min |
| 4 | Mix the ricotta, salt and black pepper in a bowl and add the chopped insides | 1 min |
| 5 | Fill the zucchini with the cheese mixture | 1 min |
| 6 | Arrange the zucchini in a baking dish and drizzle the olive oil over them | 1 min |
| 7 | Bake 20–25 minutes | 22 min |
How to Tell It's Done
- until the filling is browned on top
Tips
- Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
- A hollowed vegetable releases liquid: fill and bake it close to serving, or the filling sitting inside turns watery.
Common Mistakes
- Check by the cue (until…), not just the clock: every oven bakes a little differently.
More Ways
- Cheese filling: grated cheeses (Tzfatit, yellow, Emmental) with olive oil and breadcrumbs; hollow the zucchini into a small cup, brush with olive oil and bake at high heat about 10 minutes, until browned.
- Zucchini release liquid, so fill and bake them close to serving.
The full recipe: Cheese-Stuffed Hollowed Vegetable →
Recipes with Cheese-Stuffed Hollowed Vegetable
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