Stuffed zucchini with ricotta in (any) pressure cooker

Category: Vegetable and fruit dishes
Stuffed zucchini with ricotta in (any) pressure cooker

Ingredients

zucchini (not too thin) 3 pcs
ricotta 250 g
egg yolk 1 PC
dried thyme 1 tsp
onion (medium onion) 1 PC
canned tomatoes 400 gr (1 can)
garlic 2 cloves
breadcrumbs 3 tbsp (with a slide)
nutmeg 1/4 h l
olive oil 2-3 tbsp
oregano, ground black pepper and salt

Cooking method

  • This recipe is suitable for any pressure cooker, both electric and "classic" (for a classic pressure cooker, the pressure cooking time is always shorter, as they gain more pressure than electric ones)
  • I did Instant Pot Duo in my faithful assistant.
  • So:
  • 1. Stir the ricotta, yolk, crackers, nutmeg and thyme well and set aside.
  • 2. Cut the zucchini into pieces of about 5-6 centimeters. Take out the pulp with a round "melon" spoon, leaving half a centimeter along the walls and bottom (if there is no such spoon - and this is really very convenient - a small table knife with a round blade will do). Set aside the removed "zucchini balls".
  • Stuffed zucchini with ricotta in (any) pressure cooker
  • 3. Fill the zucchini with the prepared filling:
  • Stuffed zucchini with ricotta in (any) pressure cooker
  • 4. Set the pressure cooker to "fry" (Instant Pot: "Sauté", the hottest of the 3 settings), add olive oil. Fry the chopped onion not too finely for 3 minutes, add the crushed garlic, stir fry for another minute, then add our "balls" and fry for another couple of minutes.
  • Stuffed zucchini with ricotta in (any) pressure cooker
  • 5. Add the tomatoes from the jar, oregano, pepper and salt (generous enough), mix everything and turn off the frying mode.
  • Now carefully "transplant" our zucchini into the sauce, while making sure that they stand relatively tightly, leaning against each other, and are "buried" in this sauce approximately to the waist :-)
  • Stuffed zucchini with ricotta in (any) pressure cooker
  • 6.Place the lid on the pressure cooker, turn on the high pressure mode for 5 minutes (Instant Pot: Manual - High Pressure)
  • Stuffed zucchini with ricotta in (any) pressure cooker
  • 7. After your pressure cooker whistles that you are ready, release the pressure by hand, gently (preferably with tongs) remove the zucchini, and the sauce can already be scooped up with a large spoon. When serving, sprinkle with Parmesan cheese and garnish with fresh herbs like basil.
  • Bon Appetit!

Time for preparing:

Max. half an hour for everything

Tumanchik
to bookmarks! Thank you! current will be stuffing pumpkin!
Franky
Quote: Tumanchik
current will be stuffing pumpkin!
oh that's interesting! (y) waiting for the result!

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