WHICH STUFFS BETTER – ROBIOLA OR RICOTTA?
Do you like the soft texture of ricotta cheese but want something with a bit more flavor? The stronger, more aromatic robiola is the formaggio for you! This cheese is made from due latter: two milks–usually sheep and cow. Because it is a bit firmer than ricotta, robiola is ideal as a stuffing for grilled vegetables. It won’t ooze out. If your robiola is still a bit two soft, refrigerate it before stuffing to harden it up a bit. Or if it is too firm, take the cheese out about 30 minutes prior to allow the cheese to warm / soften up a bit before making your stuffed zucchini.
SUGGESTIONS WHEN MAKING GRILLED ZUCCHINI STUFFED WITH HERBED ROBIOLA?
- Can I use Another Vegetable?
While we make this recipe with grilled zucchini, yellow squash and thinner-skinned Japanese eggplant work well too. Whatever your vegetable, choose one that is at least two inches wide and slice it 1/4 inch thick so it can still be handled after grilling, which will soften the legume.
- What If I Want To Go Raw?
Another interesting way to make this dish is by cutting the vegetables using a sheet cutter, like the sheeting attachment for the Kitchen Aid stand mixer. If you choose to do this, you can lay the rolls in a baking dish with olive oil and bake to soften or you can even use the vegetable raw since it is so thin–not unlike a thin burrito wrapper–for a refreshing version of this dish. You can try to achieve a similar effect with a wide peeler or mandoline.
WHAT PAIRS WELL WITH GRILLED ZUCCHINI STUFFED WITH HERBED ROBIOLA?
This is a very friendly dish in terms of pairings. If your stuffed zucchini is being served as an appetizer or side, then focus more on non-plant or dairy accompaniments. Try some protein like our Grilled Swordfish with Pesto or a Chicken Charmoula for an entree. Or have a nice ribeye next to your stuffed zucchini side! If it is meant to be a main course, then maybe look at a small side salad with our Garlic Scape Green Goddess dressing. (written by Chef Stef)