You can thank Angelo’s winning Cucumber cups on Top Chef for inspiring the look of this dish! I was going to make stuffed zucchini boats, but the cups really make a statement and happen to be the perfect shape to fit inside a pressure cooker.
The the tomato sauce doubles as the steaming liquid for these zucchini cups while the ricotta filling is a creamy surprise.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|5 L or larger||steamer basket||3-5 min.||High(2)||Normal|
Hip Stuffed Zucchini on a Tomato Bed - pressure cooker recipe
Author: hip pressure cooking
Recipe type: pressure cooker
- 3 large, thick zucchini
- 1 cup (or 250g) fresh sheep's milk ricotta
- ½ cup bread crumbs
- 14.5 oz. (or 400ml) can of chopped tomatoes
- 1 medium onion, chopped
- 2 garlic cloves, pressed
- 1 bunch basil, chopped
- 1 bunch thyme, woody stems removed
- 1 bunch oregano, woody stems removed
- Salt and Pepper to taste
- Slice the zucchini in 1.5" (4 cm) long rounds - reserve some of the most attractive stems and ends for decoration.
- Scoop out the innards to ¾ the depth (about 1" or 3 cm deep) to make little cups.
- In the pressure cooker, with the top off, add a little olive oil, the zucchini innards, pressed garlic cloves and salt and pepper to taste. Cook until they are softened and set aside in a mixing bowl. Do not clean the pressure cooker.
- When while the zucchini innards are still warm (this will help with softening the ricotta), mix with ricotta, bread crumbs, thyme, oregano and salt and pepper.
- Stuff the zucchini with the mixture.
- Back to the empty pressure cooker, soften the chopped onions with a little olive oil and add the can of chopped tomatoes, basil, and half a cup of water.
- Place the steamer basket in the pressure cooker on top of the tomato sauce.
- Place the stuffed zucchini cups (and reserved ends) on the steamer basket.
- Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 3-5 minutes at high pressure.
- When time is up, open the cooker by releasing the pressure.
- Using tongs, carefully pull out the zucchini cups.
- If the tomato sauce is still a bit watery, you can do a second round of zucchini cups. Otherwise, keep the flame on to reduce it a bit, then pour the tomato sauce onto a serving platter.
Are you going to make it? Come back and comment to let me know how it turned out for you!
I just found your website, thank you!!!!! I was directed here from thekitchn.com I will try many of the recipes as I have used my cooker once in 6 yrs!
Me too, just found your blog! I really like this zucchini recipe! Looks delicious!
looks like a yummy recipe!
I made this tonight. They were delicious, but I didn’t have a melon baller and tried to use a small grapefruit knife to dig out the center of the zucchini cups. I didn’t do a very good job and I ruined a couple of them because I sliced all the way through to the bottom. If I make them again,I will need to use a melon baller or something else. Also, the insides of the zucchini didn’t want to soften up very nicely and I ended up have to mash them with a fork, so it was more prep than I really wanted it to be.
a Zucchini Corer is definitely a great helper. :)
A few years ago my persian friend both one for me in one of the ethnic stores but I believe nowadays it is available in many places
Making zucchini boats tonight and I didn’t want to heat up the house by baking them. Instant pot and hip pressure cooking to the rescue again! Thanks!