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Stuffed Zucchini with Ricotta

Stuffed Zucchini with Ricotta
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A fresh, flavorful, and easy-to-make Stuffed Zucchini with Ricotta recipe that balances creamy ricotta with tender, slightly crisp zucchini boats. Perfect for weeknights or sharing, this wholesome and versatile dish features simple ingredients and customizable flavors for a light yet filling meal with impressive presentation.

Ingredients

Scale

Main Ingredients

  • 4 medium zucchinis
  • 1 cup fresh whole-milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons fresh basil or parsley, chopped
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

Optional Ingredients

  • 1/4 cup breadcrumbs (optional, for topping)

Instructions

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

Notes

  • 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.

Nutrition

Keywords: stuffed zucchini, ricotta, easy recipe, vegetarian, healthy, baked zucchini boats, low-carb, gluten-free

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