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Close-up of baked Ricotta Stuffed Zucchinihalves stuffed with sautéed spinach, sliced mushrooms, and melted cheese, sprinkled with fresh herbs, golden-brown and bubbly, served on a neutral-colored plate, bright natural lighting, high-resolution, gourmet presentation, appetizing and fresh.

Ricotta Stuffed Zucchini

Tender zucchini boats filled with creamy ricotta, fragrant garlic, fresh parsley, and Parmesan, finished with a golden breadcrumb topping.
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Prep Time 10 minutes
Cook Time 25 minutes
broil 5 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Main
Cuisine: Italian, Vegetarian
Calories: 406
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 medium zucchini washed, halved lengthwise, seeds scooped
  • ½ cup plain breadcrumbs for topping and filling
  • 2 cups ricotta cheese creamy, room temperature
  • ½ cup Parmigiano Reggiano grated for richness
  • 2 cloves garlic minced aromatic
  • 3 medium lemons juice and slices for garnish
  • ¼ cup fresh parsley chopped for freshness
  • ¼ cup olive oil divided: for baking zucchini and sautéing garlic
  • 1 teaspoon kosher salt for seasoning zucchini
  • ½ teaspoon black pepper for seasoning zucchini

Method
 

  1. Preheat the oven to 400°F (200°C) and position the rack in the middle.
  2. 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.
  3. Chop ¼ cup parsley, mince 2 cloves garlic, and grate ½ cup Parmigiano Reggiano.
  4. In a medium skillet over medium heat, sauté garlic in ¼ cup olive oil until lightly golden. Remove from heat and set aside.
  5. In a large bowl, combine ricotta, ½ cup Parmigiano Reggiano, ½ cup breadcrumbs, juice of 1 lemon, chopped parsley, and the garlic-oil mixture.
  6. Allow baked zucchini to cool slightly. Spoon the ricotta mixture into each zucchini boat, sprinkle with additional breadcrumbs, and arrange lemon slices around them.
  7. Broil the stuffed zucchini on the middle rack for 5–7 minutes until cheese is bubbly and golden brown.
  8. Serve with extra grated cheese and lemon wedges.

Nutrition

Serving: 1 ServingCalories: 406kcalCarbohydrates: 23.2gProtein: 22.4gFat: 26.6gSaturated Fat: 10.1gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 46mgSodium: 915mgPotassium: 701mgFiber: 2.8gSugar: 4.6gCalcium: 514mgIron: 2mg

Notes

These ricotta stuffed zucchini boats are creamy, flavorful, and quick to prepare. Serve them as a cozy weeknight dinner or a show-stopping side, with the golden breadcrumb topping adding the perfect crunch.

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