Side dishes
Stuffed zucchini with ricotta and bacon
Stuffed zucchini with ricotta and bacon is extra delicious with different kinds of cheese, crispy bacon, pine nuts and more. Ready within 40 minutes.
Updated at: 2025-07-19
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Recipe stuffed zucchini with ricotta and bacon
Ingredients
2 persons
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Made by Véronique
Published at 2019-08-29, this recipe is for 2 persons and takes 40 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
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Preparation time
20 minutes
Time cooking
20 minutes
Total time
40 minutes
Preparation - 20 minutes
Rinse the zucchini and cut off the top, use a spoon to remove the inside. You can cook them in boiling water for about 10 minutes, or steam them. You can easily use a colander and a small layer of water in the pan.
Place the zucchini cut side down in the colander, put the lid on and steam them for about 10 minutes. Meanwhile roast the pine nuts in a dry skillet.
Transfer them to a medium-sized pan and cook the bacon in the same skillet until they're crispy. Divide the mozzarella into small pieces and set aside.
Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit and line an oven tray with parchment paper.
Finishing the stuffed zucchini with ricotta and bacon - 20 minutes
Finely chop the sun-dried tomatoes and olives and combine them with half of the pine nuts, ricotta and. Bacon including the fat. Coarsely chop the basil leaves and add them too.
Drizzle the pre-cooked zucchini with pepper, salt and some oil of the sun-dried tomatoes. Fill the zucchini with the ricotta mixture and finish with mozzarella cubes.
Bake in the oven for about 10 minutes, or until the cheese is beautiful golden brown. Finish with the rest of the pine nuts and optionally more basil. Enjoy!
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