These elegant Ricotta Stuffed Zucchini boats are tender zucchini halves filled with a creamy mixture of ricotta, Parmesan, garlic, fresh lemon, and parsley, then broiled until golden and bubbly. I started making these when my mom's garden was overflowing with zucchini one summer, and we needed creative ways to use them all up. The ricotta filling is light and creamy with a bright pop of lemon, and the zucchini bakes up perfectly tender. Everything comes together in about 40 minutes, and the result looks fancy enough for company but is easy enough for a weeknight.
If you love simple, flavorful dinner meals, you'll also want to try my Smash Burger Recipe, Moroccan Lentil Soup, and for something indulgent, my Creamy Sausage Rigatoni.
Why You'll Love This Ricotta Stuffed Zucchini
Ready in 40 minutes. From start to finish, this dish comes together quickly. Perfect for busy weeknights or when you need something impressive in a hurry.
Elegant but easy. The zucchini boats look fancy and taste restaurant-quality, but they're simple to make at home.
Light and fresh. The lemon and parsley keep the ricotta filling from feeling heavy, and the zucchini adds a fresh, mild flavor.
Vegetarian and satisfying. Packed with protein from the ricotta and Parmesan, these zucchini boats are filling enough to be a main dish.
Great for using up zucchini. If you have a garden or buy zucchini in bulk, this is a delicious way to use them.
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Ricotta Stuffed Zucchini Ingredients
Here's everything you need to make these creamy, elegant Ricotta Stuffed Zucchini boats.
See Recipe Card Below This Post For Ingredient Quantities
- Medium zucchini: Look for medium-sized zucchini that are firm and not too large. Smaller zucchini are more tender and flavorful.
- Plain breadcrumbs: Add texture to the filling and create a golden, crispy topping when broiled.
- Ricotta: The base of the filling. Ricotta is creamy, mild, and slightly sweet, which makes it perfect for stuffing vegetables.
- Grated Parmigiano Reggiano: Adds a salty, nutty flavor and helps bind the filling together. Use freshly grated for the best flavor.
- Garlic: Minced garlic is sautéed in olive oil until golden and fragrant, then mixed into the ricotta for a savory depth.
- Lemons: Fresh lemon juice brightens the filling and balances the richness of the cheese. Lemon slices baked alongside the zucchini add extra flavor.
- Fresh parsley: Chopped fresh parsley adds a fresh, herby flavor and a pop of green color.
- Olive oil: Used for sautéing the garlic and drizzling over the zucchini before baking.
- Kosher salt: Seasons the zucchini and the filling. Salting the zucchini before baking prevents blandness.
- Black pepper: Adds a subtle heat and enhances all the other flavors.
How to Make Ricotta Stuffed Zucchini
Here's how to make these creamy, golden Ricotta Stuffed Zucchini boats from start to finish.
- Preheat oven: Set your oven to 400°F (200°C) and position the rack in the middle. This ensures even baking.
- Prepare zucchini: Cut each zucchini in half lengthwise and use a spoon to scoop out the seeds and a little bit of the flesh, creating a hollow boat shape. Season the inside of each zucchini half with kosher salt and black pepper, then drizzle with olive oil. Place them on a baking sheet and bake for 20 to 25 minutes until the zucchini is fork-tender. The zucchini should be soft but still hold its shape.
- Prepare filling: While the zucchini bakes, heat ¼ cup olive oil in a medium pan over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until it's lightly golden and fragrant. Don't let it burn or it will taste bitter. In a large bowl, combine the ricotta, grated Parmigiano Reggiano, breadcrumbs, juice of 1 lemon, chopped parsley, and the garlic with its oil. Mix everything together until smooth and well combined.
- Stuff zucchini: Let the baked zucchini cool slightly so they're easier to handle. Fill each zucchini half generously with the ricotta mixture, mounding it slightly on top. Sprinkle a touch of breadcrumbs over the top of each stuffed zucchini for extra crunch. Arrange lemon slices in the pan around the zucchini for added flavor and a beautiful presentation.
- Broil: Turn your oven to broil and place the baking sheet on the middle rack. Broil for 5 to 7 minutes until the cheese is bubbly and golden brown on top. Watch carefully so the tops don't burn.
- Serve: Serve the stuffed zucchini warm, with extra grated Parmesan and lemon wedges on the side for squeezing over the top.
Substitutions and Variations
Add spinach: Stir in ½ cup of cooked, chopped spinach to the ricotta filling for extra greens and nutrition.
Add meat: Mix in cooked ground beef, sausage, or ground turkey for a heartier, non-vegetarian version.
Different cheese: Use goat cheese or feta instead of ricotta for a tangier flavor.
Add tomatoes: Top the stuffed zucchini with diced tomatoes or marinara sauce before broiling.
Make it vegan: Use cashew ricotta or tofu-based ricotta and skip the Parmesan.
Add herbs: Stir in fresh basil, oregano, or thyme for different flavor profiles.
Equipment
Baking sheet: For baking the zucchini and broiling the stuffed boats.
Knife and spoon: For cutting the zucchini and scooping out the seeds.
Medium pan for sautéing garlic: A small skillet works perfectly for cooking the garlic in olive oil.
Large mixing bowl: For combining the ricotta filling.
Oven broiler or oven rack: The broiler creates that golden, bubbly top that makes these zucchini boats irresistible.
Storage and Reheating Tips
Refrigerator: Store leftover stuffed zucchini in an airtight container in the fridge for up to 3 days.
Freezing: These don't freeze well because the zucchini can become watery when thawed.
Reheating: Reheat in the oven at 350°F (175°C) for about 20 minutes until warmed through. You can also reheat individual servings in the microwave for 1 to 2 minutes, but the oven keeps the tops crispy.
Make ahead: You can stuff the zucchini a few hours ahead and keep them covered in the fridge until you're ready to broil and serve.
Serving Suggestions
As a light main dish: Serve two zucchini boats per person with a simple green salad and crusty bread.
As a side dish: Pair with grilled chicken, fish, or my Smash Burger Recipe for a complete meal.
For brunch: Serve alongside eggs, fresh fruit, and a mimosa for an elegant brunch spread.
With pasta: Serve the zucchini boats with a side of pasta tossed in olive oil and garlic.
Expert Tips
Use medium or small zucchini. Large zucchini tend to be watery and less flavorful. Medium zucchini are more tender and sweeter.
Season the zucchini before baking. Salting the inside of the zucchini before it bakes ensures the zucchini itself has flavor, not just the filling.
Pre-bake the zucchini. Baking the zucchini before stuffing makes them tender and easy to fill. Raw zucchini would take too long to cook under the broiler.
Don't overfill. Mound the filling slightly, but don't overstuff or it will spill out during broiling.
Watch the broiler. Broilers can go from golden to burnt very quickly. Keep an eye on the zucchini and pull them out as soon as the tops are bubbly and golden.
FAQ
For a large Ricotta Stuffed Zucchini, cut it in half lengthwise and scoop out the seeds and some of the flesh to create a hollow boat. Season and bake the zucchini halves until tender, then fill generously with the ricotta mixture. Large zucchini may need a few extra minutes of baking to become tender. You can also cut a very large zucchini into smaller sections before stuffing if it's too long to fit on your baking sheet.
Giant Ricotta Stuffed Zucchini can be trickier because they're often watery and less flavorful. Cut the zucchini in half lengthwise and scoop out most of the seeds and watery center, leaving about ½ inch of flesh along the sides. Salt the zucchini and let it sit for 10 minutes to draw out excess moisture, then pat dry before baking. This helps prevent the stuffed zucchini from being too soggy.
The key is to pre-bake the zucchini without overcooking it. Bake at 400°F for 20 to 25 minutes until fork-tender but still holding its shape. Don't cover the zucchini while baking, as this traps moisture and makes it mushy. Salting the zucchini before baking also helps draw out excess water. Once stuffed, broiling for just 5 to 7 minutes finishes the dish without making the zucchini soggy.
Italians use Ricotta Stuffed Zucchini in many traditional dishes. It's the main filling in lasagna, stuffed shells, and cannoli. Ricotta is also mixed with eggs and Parmesan for ravioli and manicotti fillings. In Italian cooking, ricotta is often combined with fresh herbs, lemon, and Parmesan to create light, creamy fillings for vegetables like zucchini, peppers, and eggplant. It's also used in desserts like ricotta cheesecake and sweet ricotta tarts.
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Ricotta Stuffed Zucchini
Ingredients
Method
- Preheat the oven to 400°F (200°C) and position the rack in the middle.
- Halve the zucchini lengthwise and scoop out seeds. Season the interiors with 1 teaspoon salt and ½ teaspoon pepper. Drizzle with olive oil and bake for 20–25 minutes until fork-tender.
- Chop ¼ cup parsley, mince 2 cloves garlic, and grate ½ cup Parmigiano Reggiano.
- In a medium skillet over medium heat, sauté garlic in ¼ cup olive oil until lightly golden. Remove from heat and set aside.
- In a large bowl, combine ricotta, ½ cup Parmigiano Reggiano, ½ cup breadcrumbs, juice of 1 lemon, chopped parsley, and the garlic-oil mixture.
- Allow baked zucchini to cool slightly. Spoon the ricotta mixture into each zucchini boat, sprinkle with additional breadcrumbs, and arrange lemon slices around them.
- Broil the stuffed zucchini on the middle rack for 5–7 minutes until cheese is bubbly and golden brown.
- Serve with extra grated cheese and lemon wedges.
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