Here’s a Ricotta Stuffed Zucchini recipe that’s light, cheesy, and full of flavor—great as a main or a side 🥒🧀
Ricotta Stuffed Zucchini
Ingredients (serves 4)
- 4 medium zucchini
- 1 cup ricotta cheese (whole milk preferred)
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp fresh basil or parsley, chopped
- ½ tsp Italian seasoning
- Salt & black pepper
- ½ cup marinara sauce (optional, for topping)
- Breadcrumbs (optional, for crunch)
Instructions
- Prep zucchini
- Preheat oven to 375°F (190°C).
- Slice zucchini in half lengthwise.
- Scoop out centers, leaving about ¼-inch shell.
- Chop scooped zucchini flesh and set aside.
- Cook filling
- Heat olive oil in a skillet.
- Sauté chopped zucchini flesh and garlic for 2–3 minutes.
- Remove from heat.
- Mix filling
- In a bowl, combine ricotta, mozzarella, Parmesan, egg, herbs, Italian seasoning, salt, and pepper.
- Stir in sautéed zucchini mixture.
- Stuff & bake
- Fill zucchini boats with ricotta mixture.
- Place in a baking dish.
- Spoon marinara on top if using.
- Sprinkle breadcrumbs if desired.
- Bake
- Bake uncovered for 25–30 minutes, until bubbly and lightly golden.
- Serve
- Let cool 5 minutes before serving.
Variations
- Protein boost: Add cooked ground turkey, sausage, or shredded chicken.
- Vegetarian deluxe: Mix in spinach or mushrooms.
- Low-carb: Skip breadcrumbs and sauce.
Tips
- Drain ricotta if watery for a firmer filling.
- Broil for 2 minutes at the end for extra browning.
If you want, I can give you a Mediterranean version or a keto-friendly version next.
