Conchiglioni filled with ricotta, zucchini and lemon
Aromatic, creamy, and smooth: conchiglioni stuffed with ricotta, zucchini, and lemon are the perfect dish to elevate even the simplest meal.
Ingredients · Servings 5
- 28 shells
- 300g of zucchini
- 250g of ricotta (well drained)
- 1 lemon (juice and zest. Preferably an unwaxed lemon)
- 30g of Parmesan cheese (grated)
- Extra virgin olive oil
- 1 clove of garlic (optional)
- Salt (amount to taste)
- Pepper (amount to taste)
- 4 basil leaves
- 250 ml of milk
- 20g of butter
- 20 g of flour
- Salt (amount to taste)
- Pepper (amount to taste)
- Nutmeg (amount to taste)
Method · 50 min
- Wash the zucchini, trim the ends and grate them with a coarse-hole grater.
- Sauté a clove of garlic in a little oil, add the zucchini and cook for 8 minutes, stirring occasionally. Season with salt and pepper and let it cool.
- Cook the conchiglioni in plenty of salted water, drain them when they are very al dente (about 6 minutes) and let them cool on a clean cloth.
- In a bowl, mix the ricotta, Parmesan cheese, lemon juice and zest, a little pepper, and the chopped basil. Stir until you have a smooth cream.
- Add the cooked zucchini, removing the garlic first, and mix well until you have a homogeneous filling.
- Prepare the béchamel sauce: melt the butter, add the flour and cook to make a roux. Gradually add the hot milk, stirring constantly, and cook until you have a smooth cream. Season with salt and add nutmeg if desired.
- Fill the conchiglioni with the mixture and place them in a dish with a generous layer of béchamel sauce at the base, covering the entire surface well so that the cooking is creamy.
- Finish with the remaining béchamel sauce and a layer of grated Parmesan cheese. Bake for 25 minutes at 180°C (350°F) in a preheated oven, then turn on the grill for the last 5 minutes to brown the top.
- Take the conchiglioni filled with ricotta, zucchini and lemon out of the oven and serve them piping hot.
