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Stuffed Zucchini with Ricotta

Stuffed Zucchini with Ricotta
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A simple and delicious Stuffed Zucchini with Ricotta recipe featuring tender zucchini boats filled with creamy ricotta, fresh herbs, and savory seasonings. This quick, healthy, and versatile dish is perfect for busy weeknights, meal prep, or impressing guests with a comforting yet fresh meal.

Ingredients

Scale

Main Ingredients

  • 4 medium fresh zucchini
  • 1 cup ricotta cheese
  • 2 cloves garlic, minced
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh herbs (basil, parsley, or oregano)
  • 2 tablespoons olive oil, plus extra for drizzling
  • Salt and pepper, to taste

Optional Ingredients

  • 1/4 cup breadcrumbs (optional, use gluten-free if desired)
  • 1/2 cup cooked chopped spinach or mushrooms for vegetarian variation
  • 1/2 cup cooked ground turkey or chicken for a protein boost
  • Red pepper flakes or chopped jalapeños for a spicy twist
  • 1/2 cup shredded mozzarella or fontina cheese for topping

Instructions

  1. Prepare the Zucchini: Wash and dry the zucchini, then cut them in half lengthwise. Use a spoon to scoop out the soft inner flesh, leaving about a quarter-inch border around the edges to create hollow boats. Set aside the scooped flesh to incorporate into the filling if desired.
  2. Make the Filling: In a bowl, combine the ricotta cheese, minced garlic, chopped fresh herbs, grated Parmesan, salt, and pepper. Mix until smooth and well blended. Fold in any optional ingredients such as cooked veggies or meats according to your preference.
  3. Stuff the Zucchini: Spoon the ricotta mixture generously into each zucchini boat, pressing slightly to fill the cavities evenly. Sprinkle breadcrumbs or extra Parmesan cheese on top if using, for added texture and flavor.
  4. Bake to Perfection: Arrange the stuffed zucchinis on a baking sheet lined with parchment paper or lightly oiled. Drizzle with olive oil. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes until the zucchini is tender and the filling is golden and bubbly.
  5. Serve Warm: Remove from the oven and allow the stuffed zucchini to rest for a few minutes to let flavors settle. Garnish with additional fresh herbs and a drizzle of olive oil if desired before serving.

Notes

  • Pick firm zucchinis to keep boats intact during baking.
  • Salt the hollowed zucchini halves and let them sit to draw out moisture, then pat dry to prevent sogginess.
  • Do not overfill the zucchini to avoid spillover during baking.
  • Use fresh herbs for a vibrant flavor and aroma.
  • Adding breadcrumbs or cheese on top creates a delightful crunchy texture.
  • Stuffed zucchini can be assembled a few hours ahead and refrigerated before baking.
  • Leftovers store in airtight containers in the fridge up to 3 days or freeze for up to 2 months.
  • Reheat in the oven at 350°F (175°C) for 15 minutes for best texture; microwaving is also possible but may soften zucchini.

Nutrition

Keywords: stuffed zucchini, ricotta, healthy dinner, quick meal, vegetarian, gluten free, easy recipe, baked zucchini boats

Find it online: https://mealsbymary.com/stuffed-zucchini-with-ricotta-2/