Ricotta stuffed zucchini is a light, flavorful dish that’s perfect as a side or main course. Tender zucchini boats are filled with creamy ricotta, herbs, and sometimes other cheeses or vegetables, then baked until golden. 🥒🧀
Key Features
- Zucchini boats: Zucchini halved lengthwise and hollowed slightly to hold the filling
- Filling: Ricotta cheese base, often mixed with Parmesan, mozzarella, herbs, garlic, or sautéed vegetables
- Sauce: Optional tomato sauce, marinara, or a drizzle of olive oil
- Texture: Creamy and cheesy inside, tender outside
Basic Ingredients (Serves 4)
- 4 medium zucchini
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella (optional)
- 1 small garlic clove, minced
- 1 tsp Italian herbs (basil, oregano, or parsley)
- Salt and pepper to taste
- Optional: marinara sauce for topping
Quick Method
- Preheat oven: 375°F (190°C).
- Prep zucchini: Halve zucchini lengthwise and scoop out some flesh to create boats. Lightly salt and set aside.
- Make filling: Mix ricotta, Parmesan, mozzarella, garlic, herbs, salt, and pepper in a bowl.
- Stuff zucchini: Fill zucchini boats with ricotta mixture.
- Bake: Place in a baking dish and bake 20–25 minutes until zucchini is tender and the filling is golden.
- Optional topping: Spoon marinara sauce over before serving, or sprinkle extra Parmesan.
💡 Tips:
- Lightly sauté the zucchini flesh you scoop out and mix into the ricotta for extra flavor.
- Use fresh herbs when possible for a brighter taste.
- For a crispier top, broil 2–3 minutes at the end.
I can also give you a “cheesy ricotta zucchini boats with tomato and basil” recipe that’s simple, low-carb, and perfect for weeknights. Do you want me to do that?
