If you’re looking for a meal that’s both flavorful and nutritious, stuffed zucchini with ricotta is the perfect choice. This easy recipe combines tender zucchini boats filled with a creamy ricotta mixture, seasoned with herbs and spices, then baked to perfection. It’s ideal for a light lunch, a wholesome dinner, or even a delightful appetizer.
In this guide, we’ll walk you step-by-step through making this mouth-watering dish, explain the health benefits of the ingredients, and answer common FAQs so you can master this recipe with confidence.
Why Choose Stuffed Zucchini with Ricotta?
Zucchini is a versatile summer squash that’s low in calories but packed with nutrients like vitamin C, potassium, and antioxidants. Combined with ricotta cheese—which adds creaminess and a protein boost—this dish is a healthy yet indulgent option.
Unlike heavier casseroles or fried appetizers, stuffed zucchini is light, gluten-free, and easily adaptable for vegetarian or low-carb diets.
Ingredients You’ll Need
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4 medium-sized zucchinis
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1 cup ricotta cheese (preferably whole milk for richness)
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½ cup grated Parmesan cheese
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1 cup cherry tomatoes, halved
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2 cloves garlic, minced
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1 tablespoon olive oil
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Fresh basil and parsley, chopped
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Salt and pepper to taste
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Optional: sun-dried tomatoes, chili flakes for heat
Step-by-Step Recipe
1. Prepare the Zucchini
Wash and slice the zucchinis lengthwise. Using a spoon, gently scoop out the seeds and some inner flesh to create “boats.” Be careful not to hollow them too much—leave a sturdy shell.
2. Make the Ricotta Filling
In a mixing bowl, combine the ricotta, Parmesan, garlic, herbs, salt, and pepper. Mix until creamy. Optional: add chopped sun-dried tomatoes or chili flakes for extra flavor.
3. Stuff the Zucchini
Drizzle the zucchini boats with olive oil. Fill each with the ricotta mixture and top with cherry tomatoes. Add extra Parmesan on top if you prefer a cheesy crust.
4. Bake
Preheat the oven to 375°F (190°C). Place the stuffed zucchinis in a baking dish. Bake for 25–30 minutes, or until the zucchini is tender and the filling is golden and bubbly.
Tips for the Perfect Stuffed Zucchini
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Choose medium zucchinis: Large ones can be too watery.
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Don’t overfill: Overstuffed boats may collapse or spill during baking.
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Add texture: Top with pine nuts or breadcrumbs for a bit of crunch.
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Use fresh herbs: Basil, oregano, or thyme will really brighten the flavor.
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Make it vegan: Use plant-based ricotta and vegan cheese alternatives.
Nutritional Benefits
This dish is packed with nutrients from zucchini, herbs, and tomatoes. Ricotta cheese adds calcium and protein, making this a well-rounded, low-carb, and low-calorie meal ideal for healthy eating.
How to Serve Stuffed Zucchini with Ricotta
Serve warm as a main course with a salad or crusty bread, or pair it with grilled chicken or fish for extra protein. It also makes a great side dish for dinner parties or holiday gatherings.
Frequently Asked Questions (FAQs)
1. Can I use frozen zucchini?
Fresh zucchini is best—frozen zucchini becomes watery when thawed.
2. Is ricotta required?
Ricotta provides creaminess, but you can substitute with cottage cheese or cream cheese.
3. Can I prep this ahead of time?
Yes! Assemble and refrigerate up to 24 hours before baking.
4. How do I store leftovers?
Keep leftovers in the fridge for up to 3 days in an airtight container.
5. Can I freeze them?
Yes. Freeze before baking, thaw overnight, then bake as directed.
6. What herbs can I use instead of basil or parsley?
Try oregano, rosemary, or thyme.
7. Can I add meat?
Absolutely! Mix in cooked ground turkey, sausage, or chicken for extra protein.
8. Is it keto-friendly?
Yes, especially if you skip breadcrumbs or serve with low-carb sides.
9. What’s the best dish to bake them in?
Use a modern ceramic or glass baking dish for even heat and elegant presentation.
10. Can I make this vegan?
Yes. Use dairy-free ricotta and vegan Parmesan alternatives.
11. How can I make it spicier?
Add red chili flakes or diced jalapeños to the filling.
12. What side dishes pair well?
Salads, quinoa, garlic bread, or roasted veggies complement it nicely.
13. Can I double the recipe?
Yes, just scale the ingredients and use a larger baking dish.
14. Why is my zucchini watery after baking?
This often happens with oversized zucchini or overbaking. Use medium-sized ones and keep an eye on the cook time.
15. Can I grill instead of bake?
Yes, but handle carefully so the filling doesn’t spill. Grill over medium heat until tender.
Final Thoughts
Stuffed zucchini with ricotta is a simple, flavorful, and nutritious recipe that’s perfect for any occasion. Whether you’re planning a family meal, prepping a quick weeknight dinner, or impressing guests, this dish offers the perfect balance of comfort and elegance. Customize it to your liking and enjoy a colorful, delicious way to eat your veggies.
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Stuffed Zucchini with Ricotta Recipe
Ingredients
- 4 medium zucchinis
- 1 cup ricotta cheese whole milk recommended
- ½ cup grated Parmesan cheese
- 1 cup cherry tomatoes halved
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 2 tablespoons fresh basil chopped
- 2 tablespoons fresh parsley chopped
- Salt and black pepper to taste
- Optional: ¼ cup sun-dried tomatoes chopped
- Optional: pinch of chili flakes
Instructions
- Preheat oven to 375°F (190°C).
- Prepare zucchinis: Wash and slice zucchinis lengthwise. Scoop out seeds and some flesh carefully to create boats.
- Make filling: In a bowl, combine ricotta, Parmesan, garlic, basil, parsley, salt, pepper, and optional sun-dried tomatoes and chili flakes. Mix until smooth.
- Stuff zucchinis: Drizzle olive oil on zucchini boats, then fill each with the ricotta mixture. Top with halved cherry tomatoes and a sprinkle of Parmesan.
- Bake: Arrange stuffed zucchinis on a baking sheet or ceramic dish. Bake for 25-30 minutes until zucchini is tender and the top is golden and bubbly.
- Serve warm with your favorite side or enjoy as is.
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