Stuffed Zucchini with Ricotta Recipe
Discover the perfect balance of creamy, fresh, and savory with this Stuffed Zucchini with Ricotta recipe. Tender zucchini boats filled with rich ricotta cheese, bursting cherry tomatoes, and fragrant herbs, baked until golden and bubbling. This dish is not only a feast for the eyes but also a healthy, satisfying meal that’s easy to prepare and perfect for any occasion — from weeknight dinners to elegant gatherings. Dive into every bite and enjoy a light yet indulgent Mediterranean-inspired delight.
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.