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Conchiglioni Stuffed with Zucchini, Shrimp, and Ricotta with Zucchini Pesto and Grilled Zucchini
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Italy Authentic home cooking from Italy, with US measurements.
Originally published on Cookpad Italy as Conchiglioni ripieni di zucchine, gamberetti e ricotta con pesto di zucchine e zucchine grigliate
A picture of Conchiglioni Stuffed with Zucchini, Shrimp, and Ricotta with Zucchini Pesto and Grilled Zucchini.

Conchiglioni Stuffed with Zucchini, Shrimp, and Ricotta with Zucchini Pesto and Grilled Zucchini

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

Hi everyone!

Today we're sharing a fresh, inviting summer dish! Zucchini, shrimp, and ricotta—fresh ingredients with bold flavors—combine for a mix you'll love. This dish is perfect served warm or even cold, making it great for hot days!

You can also find the step-by-step photo recipe at: https://noifacciamotuttoincasa.wordpress.com/2017/06/13/conchiglioni-ripieni-di-zucchine-gamberetti-e-ricotta-con-pesto-di-zucchine-e-zucchine-grigliate/

Hi everyone!

Today we're sharing a fresh, inviting summer dish! Zucchini, shrimp, and ricotta—fresh ingredients with bold flavors—combine for a mix you'll love. This dish is perfect served warm or even cold, making it great for hot days!

You can also find the step-by-step photo recipe at: https://noifacciamotuttoincasa.wordpress.com/2017/06/13/conchiglioni-ripieni-di-zucchine-gamberetti-e-ricotta-con-pesto-di-zucchine-e-zucchine-grigliate/

Read more

Conchiglioni Stuffed with Zucchini, Shrimp, and Ricotta with Zucchini Pesto and Grilled Zucchini

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

Hi everyone!

Today we're sharing a fresh, inviting summer dish! Zucchini, shrimp, and ricotta—fresh ingredients with bold flavors—combine for a mix you'll love. This dish is perfect served warm or even cold, making it great for hot days!

You can also find the step-by-step photo recipe at: https://noifacciamotuttoincasa.wordpress.com/2017/06/13/conchiglioni-ripieni-di-zucchine-gamberetti-e-ricotta-con-pesto-di-zucchine-e-zucchine-grigliate/

Hi everyone!

Today we're sharing a fresh, inviting summer dish! Zucchini, shrimp, and ricotta—fresh ingredients with bold flavors—combine for a mix you'll love. This dish is perfect served warm or even cold, making it great for hot days!

You can also find the step-by-step photo recipe at: https://noifacciamotuttoincasa.wordpress.com/2017/06/13/conchiglioni-ripieni-di-zucchine-gamberetti-e-ricotta-con-pesto-di-zucchine-e-zucchine-grigliate/

Read more
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Ingredients

60 min + 20 min
Serves 4 servings
  1. 8zucchini
  2. 1 cupfresh ricotta cheese (about 250 grams)
  3. 2/3 cupsmall shrimp (about 150 grams)
  4. 20large shrimp tails
  5. About 20 conchiglioni pasta shells
  6. 1/3 cupgrated Parmesan cheese (about 40 grams)
  7. 1 tablespoonpine nuts (about 15 grams)
  8. 1scallion
  9. Salt, pepper, fresh mint, and extra-virgin olive oil, to taste
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Steps

60 min + 20 min
  1. 1

    First, wash the zucchini well. Dice 4 of them. Heat a little extra-virgin olive oil in a pan with a clove of garlic. Once hot, add the chopped scallion. When the scallion softens, add the diced zucchini. Sauté over high heat until golden, seasoning with salt to taste. When done, remove from the pan and let cool on a plate.

    A picture of step 1 of Conchiglioni Stuffed with Zucchini, Shrimp, and Ricotta with Zucchini Pesto and Grilled Zucchini.
  2. 2

    In the same pan, cook the small shrimp, adding more olive oil if needed. Once cooked and flavorful, remove from the pan and let cool.

    A picture of step 2 of Conchiglioni Stuffed with Zucchini, Shrimp, and Ricotta with Zucchini Pesto and Grilled Zucchini.
  3. 3

    While everything cools, slice 3 zucchini lengthwise into thin strips and grill them. Once grilled, season with salt, olive oil, and chopped fresh mint.

    A picture of step 3 of Conchiglioni Stuffed with Zucchini, Shrimp, and Ricotta with Zucchini Pesto and Grilled Zucchini.
  4. 4

    Separately, blanch the last zucchini (cut into large pieces) in the water you'll use later for the conchiglioni. When softened, drain and place in a container for blending. Add olive oil and pine nuts, then blend everything. If the mixture is too thick, add a little cooking water. Add the grated Parmesan and mix well. Your zucchini pesto is ready.

    A picture of step 4 of Conchiglioni Stuffed with Zucchini, Shrimp, and Ricotta with Zucchini Pesto and Grilled Zucchini.
  5. 5

    When the diced zucchini and shrimp are completely cool, add them to the ricotta in a bowl. Season with salt and pepper if needed, and add a little olive oil. Your filling for the conchiglioni is ready.

    A picture of step 5 of Conchiglioni Stuffed with Zucchini, Shrimp, and Ricotta with Zucchini Pesto and Grilled Zucchini.
  6. 6

    Cook the conchiglioni until about two-thirds done, then cool them. Fill the shells with the ricotta, zucchini, and shrimp mixture. Place them in a baking dish lined with parchment paper, drizzle with olive oil, and bake at 400°F (200°C) for about 15–20 minutes.

    A picture of step 6 of Conchiglioni Stuffed with Zucchini, Shrimp, and Ricotta with Zucchini Pesto and Grilled Zucchini.
  7. 7

    While the conchiglioni are in the oven, cook the shrimp tails in a pan with a little olive oil and fresh parsley.

    A picture of step 7 of Conchiglioni Stuffed with Zucchini, Shrimp, and Ricotta with Zucchini Pesto and Grilled Zucchini.
  8. 8

    To serve, spread a spoonful of zucchini pesto under each conchiglioni, arrange the grilled zucchini in a star shape, and place a shrimp tail on each point of the star. In the center, make a small bundle with a grilled zucchini strip and some shrimp. Enjoy!

    A picture of step 8 of Conchiglioni Stuffed with Zucchini, Shrimp, and Ricotta with Zucchini Pesto and Grilled Zucchini.
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Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Published in the US on November 11, 2025 08:00
Como
https://www.noifacciamotuttoincasa.it/Ciao a tutti!siamo Pierre e Viviana,abbiamo rispettivamente 41 e 39 anni, siamo sposati da 9 anni ma ci conosciamo da quando eravamo poco più che adolescenti.I primissimi tempi del nostro matrimonio è stata veramente un’impresa riuscire ad organizzare la nostra vita insieme, specialmente per quello che riguarda la spesa e la cucina..Presi dall’euforia iniziale ci siamo lasciati travolgere dal consumismo e penso che abbiamo provato ogni tipo di cibo pronto…la pubblicità di nuovi prodotti era una specie di droga.Col passare del tempo si è instaurata in noi la voglia di tornare a produrre in casa la maggior parte dei cibi che consumiamo e sopratutto prestare più attenzione alla qualità dei prodotti che acquistiamo.Abbiamo cambiato le nostre abitudini (frequentiamo mercati, supermercati a km zero, contadini e produttori locali) e abbiamo cominciato a coltivare alcune delle verdure che utilizziamo. Il nostro balcone ormai è una piccola serra menomale che tra poco avremo la possibilità di avere un orto.Non sappiamo se la nostra scelta è stata data dalla passione che abbiamo scoperto per la cucina oppure a seguito dei numerosi scandali che quotidianamente sentiamo in relazione a prodotti confezionati.La nostra cucina ha cominciato ad avere successo tra amici e parenti che dobbiamo ringraziare avendo fatto molte volte da cavie ai nostri esperimenti.Anche i nostri viaggi hanno assunto un nuovo significato…è bellissimo girare l’Italia alla ricerca dei prodotti e dei piatti tipici per poi tornare a casa e cercare di riprodurre ciò che abbiamo assaggiato.A questo punto vi chiederete perché aprire un blog?Il nostro blog è la nostra nuova avventura ed avrà semplicemente lo scopo di far conoscere la nostra filosofia e di poter condividere le ricette, i consigli e i viaggi con tutti voi!Grazie Pierre & Vivy
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