Easy Stuffed Zucchini with Ricotta You’ll Love

If you’re looking for a fresh, flavorful, and easy-to-make dish, this Stuffed Zucchini with Ricotta recipe is exactly what you need. It perfectly balances the creamy texture of ricotta with the tender, slightly crisp zucchini boats, creating a satisfying meal that’s great for weeknights or sharing with friends. This recipe is not only delicious but also versatile, packed with wholesome ingredients that bring out the best of every bite. Whether you’re craving comfort food or something light and healthy, this dish is sure to become a fast favorite in your kitchen.

Why You’ll Love This Recipe

• Simple Ingredients: Uses a small list of fresh, pantry-friendly ingredients that are easy to source and combine.
• Quick to Prepare: From start to finish, this recipe takes less than 45 minutes, perfect for busy evenings.
• Customizable Flavors: You can easily tweak seasonings or add extras to suit your taste buds.
• Light Yet Filling: Combines veggies and cheese for a meal that’s both wholesome and satisfying.
• Impressive Presentation: Looks as good as it tastes, making it ideal for casual dinners or special occasions.

Ingredients You’ll Need

Gathering just the right ingredients makes all the difference for your Stuffed Zucchini with Ricotta. Each item plays a role in creating that perfect harmony of flavor, texture, and color in the dish.

• Zucchini: Choose medium-sized zucchinis for sturdy boats with tender flesh inside.
• Ricotta Cheese: Use fresh, whole-milk ricotta for creamy richness and mild flavor.
• Parmesan Cheese: Adds a sharp, nutty depth that complements the ricotta perfectly.
• Garlic: Fresh minced garlic brings warmth and aromatic intensity to the filling.
• Fresh Herbs: Basil or parsley brings freshness and a burst of green color.
• Olive Oil: A drizzle enhances the texture and helps to roast the zucchini beautifully.
• Salt and Pepper: Essential for seasoning and allowing the natural flavors to shine through.
• Breadcrumbs (optional): Adds a crunchy topping for contrast and texture.

Variations for Stuffed Zucchini with Ricotta

One of the best things about making stuffed zucchini with ricotta is how adaptable the recipe is. With a few tweaks, you can cater it to your dietary preferences or experiment with new flavors easily.

• Vegetarian Delight: Add chopped spinach, sun-dried tomatoes, or mushrooms to the ricotta filling.
• Low-Carb Option: Skip the breadcrumbs and opt for extra cheese or crushed nuts for crunch.
• Spicy Kick: Stir in red pepper flakes or diced jalapeños for some heat.
• Herb Swap: Try thyme, oregano, or dill instead of basil for lovely flavor changes.
• Vegan Version: Use plant-based ricotta alternatives and vegan cheese to keep it dairy-free.

How to Make Stuffed Zucchini with Ricotta

Step 1: Prepare the Zucchini

Wash the zucchinis and slice them in half lengthwise. Use a spoon to carefully scoop out the seeds and some of the flesh, creating boats that are about half an inch thick to hold the filling well.

Step 2: Make the Ricotta Filling

In a bowl, combine the ricotta cheese with freshly minced garlic, grated Parmesan, chopped herbs, salt, and pepper. Mix until the ingredients are well incorporated and creamy.

Step 3: Assemble the Stuffed Zucchini

Drizzle the zucchini boats with olive oil and place them on a baking sheet. Spoon the ricotta mixture evenly into each zucchini half, packing gently but not overflowing. If desired, sprinkle breadcrumbs on top for a crispy finish.

Step 4: Bake until Golden

Bake the stuffed zucchinis in a preheated oven at 375°F (190°C) for about 25-30 minutes until the zucchini is tender and the filling is bubbly and golden on top.

Step 5: Serve Warm

Remove from the oven, let cool for a few minutes, and then garnish with extra fresh herbs before serving.

Pro Tips for Making Stuffed Zucchini with Ricotta

• Pick Fresh Zucchini: Choose firm, evenly sized zucchinis for uniform cooking and presentation.
• Don’t Overstuff: Leave a little room on top to avoid filling spilling over during baking.
• Drain Ricotta if Necessary: If ricotta is too watery, scoop it into a fine sieve to remove excess moisture for thicker filling.
• Use Parchment Paper: Line your baking sheet for easy cleanup and prevent sticking under the zucchini.
• Let Rest Before Serving: Allow the dish to cool slightly so the filling sets and flavors meld delightfully.

How to Serve Stuffed Zucchini with Ricotta

Garnishes

A sprinkle of freshly chopped basil, a drizzle of aged balsamic vinegar, or a pinch of crushed red pepper adds the perfect finishing touch and brightens the flavors beautifully.

Side Dishes

This dish pairs wonderfully with a crisp green salad, roasted cherry tomatoes, or warm crusty bread to soak up any extra cheesy goodness.

Creative Ways to Present

Arrange the stuffed zucchinis on a platter with scattered edible flowers or fresh herb sprigs for a visually stunning meal that impresses guests and delights the family.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to three days. The flavors develop further, making second helpings taste even better!

Freezing

Stuffed zucchini with ricotta freezes well when wrapped tightly or stored in a freezer-safe container for up to two months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers in a preheated oven at 350°F (175°C) for 15-20 minutes until warmed through, keeping the texture intact better than microwaving.

FAQs

Can I use shredded mozzarella instead of ricotta?

While mozzarella melts beautifully, ricotta’s creamy texture and mild flavor make it ideal for stuffing; for best results, stick with ricotta or combine both cheeses.

Do I need to peel the zucchini?

There’s no need to peel zucchini as the skin is tender and nutritious, plus it holds the stuffing nicely during baking.

How can I make this recipe vegan?

Substitute ricotta with tofu-based or cashew-based vegan ricotta alternatives, and use nutritional yeast in place of Parmesan for a delicious dairy-free version.

Can I prepare this recipe in advance?

Yes, you can assemble the stuffed zucchinis ahead of time and refrigerate them for a few hours before baking, making it perfect for meal prep or entertaining.

What should I do if the zucchini releases too much water?

Salting the zucchini halves and letting them sit for 15 minutes before stuffing helps draw out excess moisture; just pat them dry with a paper towel afterward.

Final Thoughts

Stuffed Zucchini with Ricotta is one of those magical dishes where simple ingredients come together to create something truly nourishing and delightful. Its creamy stuffing, fresh herbs, and tender zucchini make every bite a joy. Whether you’re cooking for yourself, family, or friends, this recipe is sure to bring smiles to the table. Give it a try—you’ll find yourself reaching for this recipe again and again!

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