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

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/
Conchiglioni Stuffed with Zucchini, Shrimp, and Ricotta with Zucchini Pesto and Grilled Zucchini
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/
Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 7
While the conchiglioni are in the oven, cook the shrimp tails in a pan with a little olive oil and fresh parsley.
- 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!
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