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Stuffed Zucchini with Ricotta

 

This recipe is easy, foolproof, and comes together in about 30 minutes.

Ingredients

For the zucchini boats:

  • 3 large zucchini, halved lengthwise
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

For the ricotta filling:

  • 1 cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • ½ teaspoon Italian seasoning
  • 2 cloves garlic, minced
  • 1 egg (to help bind the filling)
  • ½ teaspoon red pepper flakes (optional, for heat)
  • ½ cup chopped fresh spinach or basil

For topping:

  • 1 cup shredded mozzarella cheese
  • Extra Parmesan cheese for garnish

Instructions

Step-by-Step Instructions

1. Prepare the Zucchini Boats

  • Preheat your oven to 375°F (190°C).
  • Cut each zucchini in half lengthwise and scoop out the seeds using a spoon, creating a hollowed-out center.
  • Drizzle the zucchini halves with olive oil, and sprinkle with salt, pepper, and garlic powder.

2. Make the Ricotta Filling

  • In a bowl, mix together ricotta, Parmesan, minced garlic, Italian seasoning, red pepper flakes, egg, and chopped spinach or basil.
  • Stir until the mixture is smooth and well combined.

3. Fill the Zucchini Boats

  • Spoon the ricotta mixture into the hollowed-out zucchini halves, spreading evenly.
  • Sprinkle shredded mozzarella cheese on top for a golden, melty crust.

4. Bake Until Golden & Bubbly

  • Place the stuffed zucchini on a baking sheet lined with parchment paper.
  • Bake for 20-25 minutes, or until the cheese is golden brown and bubbly.

5. Garnish & Serve

  • Remove from the oven and let cool for a couple of minutes.
  • Garnish with extra Parmesan and fresh basil for extra flavor.
  • Serve warm and enjoy!

Notes

Pro Tips for the Best Stuffed Zucchini

🔥 Don’t overcook the zucchini – You want them tender but firm so they hold their shape.

🧄 Boost the flavor – Add sun-dried tomatoes, caramelized onions, or mushrooms for extra depth.

🥩 Make it heartier – Stir in cooked ground sausage or shredded chicken to the ricotta filling for more protein.

  • Author: niold.com