Stuffed zucchini dishes are a wonderful way to enjoy a healthy meal. This recipe for vegetable and ricotta stuffed zucchini boats features creamy ricotta paired with vibrant flavors, making it an easy choice for a weeknight dinner.
This recipe handles issues like bland taste and soggy texture in stuffed zucchini, offering a flavorful, satisfying meal that’s simple to prepare.
I’ve faced my share of cooking mishaps, like ending up with soggy filling. It can be frustrating, especially when you just want to serve something tasty. Let me tell you, this recipe handles that issue well, ensuring a delightful meal every time without any overly complicated steps.
What makes this recipe reliable is the straightforward process. With just 15 minutes of prep and about 30 minutes in the oven, dinner is on the table in less than an hour. You’ll love the tender zucchini with a warm, inviting filling that’s both satisfying and comforting.
If you’re looking for more tasty veggie options, check out my broccolini frittata.
Table of contents
Why You Will Love This Recipe
- Fresh and Flavorful Ingredients , The combination of ricotta, sun-dried tomatoes, and fresh herbs brings a burst of flavor in every mouthful. Each ingredient complements the others, making this dish a delightful experience.
- Easy to Prepare , With just a little prep and a quick bake, these stuffed zucchini can fit into a jam-packed weeknight schedule. The filling comes together in under 10 minutes, making it a breeze to whip up.
- Customizable Recipe , You can easily switch up the stuffing to suit your taste or dietary needs. Want to go vegan? Just replace the cheese with plant-based alternatives and use gluten-free breadcrumbs!
- Lasting Freshness , These stuffed zucchinis keep well in the fridge for a few days, so you can make them in advance. They also reheat perfectly, making them a great option for meal prep or busy weeknights.
Stuffed Zucchini with Ricotta and Tomatoes
- Prep Time: 15 minutes
- Cool Time: N/A
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 boats (5 servings) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
Vegetable and ricotta stuffed zucchini boats , a baked, vegetarian dish with sun-dried tomatoes, Parmesan and lemon zest. Easy weeknight or meal-prep recipe.
Ingredients
Scale
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- 5 medium-sized (approximately) zucchini, washed and dried
- 1 tablespoon (15 ml) olive oil
- 3 scallions (spring onions), finely chopped
- 3 cloves garlic, pressed or grated
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 cup (250 g) ricotta cheese, preferably fresh
- ¾ cup (75 g) Parmesan cheese, freshly grated
- ½ packed cup (about 70 g) sun-dried tomatoes, chopped
- ½ cup (50 g) breadcrumbs
- 1 teaspoon lemon zest, freshly grated
- Juice of fresh lemon (for serving, optional)
- Fresh basil leaves (optional, for garnish)
Instructions
- Step 1: Prepare the Zucchini: Preheat your oven to 400°F (200°C). Wash and dry the zucchinis thoroughly. Slice each zucchini in half lengthwise. Using a spoon or melon baller, carefully scoop out about three-quarters of the flesh from each half, leaving a small base intact so the zucchini boats remain stable and do not tip while baking. Finely chop the scooped-out zucchini flesh and set it aside.
- Step 2: Sauté the Filling: Heat 1 tablespoon (15 ml) of olive oil in a large skillet over medium heat. Add the finely chopped scallions and pressed garlic. Sauté them for 2 to 3 minutes until they soften and become fragrant. Stir in the chopped zucchini flesh, 1 teaspoon oregano, 1 teaspoon salt, and ⅛ teaspoon black pepper. Continue cooking for around 5 minutes or until the zucchini softens and the moisture has mostly evaporated. If the mixture seems watery, extend cooking by an additional 3 minutes to evaporate excess moisture.
- Step 3: Combine Ingredients: Transfer the sautéed mixture into a mixing bowl. Add the chopped sun-dried tomatoes, 1 cup (250 g) ricotta cheese, ¾ cup (75 g) freshly grated Parmesan cheese, ½ cup (50 g) breadcrumbs, and 1 teaspoon lemon zest. Mix all ingredients thoroughly to achieve a creamy filling with a texture that holds together well.
- Step 4: Stuff and Bake: Spoon the prepared filling evenly into each zucchini boat. Arrange the filled zucchini boats on a parchment-lined baking sheet, spacing them to allow even heat distribution. Bake in the preheated oven at 400°F (200°C) for approximately 20 minutes until the tops are golden brown and the zucchini boats are tender but still have slight firmness. If the tops are not browning sufficiently, you can place them under the broiler for 2 to 3 minutes to achieve a golden crust. Rotate the baking sheet halfway through baking to ensure even cooking.
- Step 5: Serve with Flair: Remove the zucchini boats from the oven and serve warm. Add a squeeze of fresh lemon juice over the top and garnish with fresh basil leaves if desired. This will brighten the flavors and add a fresh aroma to the dish.
Notes
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- Room Temperature: Store the zucchini boats in an airtight container at room temperature for up to 1 day to maintain texture and flavor.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently to avoid drying out the filling.
- Freezing: Individually wrap each stuffed zucchini boat tightly in plastic wrap, then store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To prevent sogginess, be sure to scoop out only about three-quarters of the zucchini flesh, leaving a sturdy base to support the filling during baking.
- If the filling is watery after sautéing, continue cooking for an extra 3 minutes until moisture evaporates completely.
- For an evenly browned top, rotate the baking sheet halfway through cooking and consider broiling for 2 to 3 minutes if additional browning is needed.
- If the filling tastes too salty, balance it with a teaspoon of lemon juice to brighten and enhance the overall flavor.
- Use firm, medium-sized zucchinis that hold their shape well when baked. Avoid large zucchinis as they tend to be watery and soft.
- Freshly grated Parmesan cheese is preferred over pre-grated varieties for better melting and flavor.
- Fresh ricotta provides the best creamy texture; part-skim can be used if fresh is unavailable.
- Reheat stuffed zucchini boats gently in a 350°F (175°C) oven for about 10 minutes, or until warmed through, to prevent drying out. Avoid microwave reheating if possible to maintain texture.
- Serve these stuffed zucchini boats alongside a quinoa salad or a light arugula salad with cherry tomatoes. Steamed green beans or roasted asparagus make excellent vegetable sides. Adding a drizzle of balsamic glaze or freshly made marinara sauce can complement the dish. Fresh herbs such as basil or parsley are ideal finishing touches.
- For a vegan version, replace ricotta and Parmesan cheeses with plant-based alternatives and substitute breadcrumbs with gluten-free options if needed.
- Add diced cooked chicken or turkey to the filling for a heartier meal.
- Incorporate chopped zucchini boats into a pasta bake mixed with marinara sauce, optionally adding proteins or other vegetables for variety.
- Swap sun-dried tomatoes for chopped olives to alter the flavor profile.
- Zucchini: Choose firm, medium-sized zucchinis for best structural integrity during baking.
- Ricotta Cheese: Use fresh ricotta for creamy, smooth filling texture; part-skim ricotta is an acceptable substitute.
- Sun-Dried Tomatoes: Opt for chopped sun-dried tomatoes packed without excess oil or salt for balanced flavor.
- Parmesan Cheese: Freshly grated Parmesan cheese melts better and offers richer flavor than pre-grated varieties.
- Basil: Fresh basil leaves add bright, herbaceous notes; dried basil can be used but with less intensity.
- Olive Oil: A good quality extra virgin olive oil enhances flavor and richness.
Nutrition
- Serving Size: 2 boats per serving
- Calories: 350
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: 0g
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Zucchini: Choose firm, medium-sized zucchinis. They hold their shape well when baked, making them ideal for stuffing. Avoid overly large ones, as they can be watery.
- Ricotta cheese: Go for fresh ricotta for the best creamy texture. It’s important for the filling to be smooth and rich. If you can’t find fresh, part-skim is a decent substitution.
- Cherry tomatoes: Look for vibrant, plump tomatoes that are slightly tender. They add a burst of flavor and moisture to the filling, making the dish more enjoyable.
- Parmesan cheese: Use freshly grated Parmesan for superior flavor. The nutty taste balances nicely with the other ingredients. Pre-grated won’t melt as smoothly, so avoid it if you can.
- Basil: Fresh basil is key here, bringing a fragrant herbaceous note that brightens up the stuffing. Dried basil can work in a pinch, but fresh is strongly preferred for flavor.
- Olive oil: A good quality extra virgin olive oil enhances richness and adds depth of flavor. It’s crucial to drizzle some on the zucchini before baking to help it roast perfectly.
- Zucchini: Choose firm, medium-sized zucchinis. They hold their shape well when baked, making them ideal for stuffing. Avoid overly large ones, as they can be watery.
- Ricotta cheese: Go for fresh ricotta for the best creamy texture. It’s important for the filling to be smooth and rich. If you can’t find fresh, part-skim is a decent substitution.
- Cherry tomatoes: Look for vibrant, plump tomatoes that are slightly tender. They add a burst of flavor and moisture to the filling, making the dish more enjoyable.
- Parmesan cheese: Use freshly grated Parmesan for superior flavor. The nutty taste balances nicely with the other ingredients. Pre-grated won’t melt as smoothly, so avoid it if you can.
- Basil: Fresh basil is key here, bringing a fragrant herbaceous note that brightens up the stuffing. Dried basil can work in a pinch, but fresh is strongly preferred for flavor.
- Olive oil: A good quality extra virgin olive oil enhances richness and adds depth of flavor. It’s crucial to drizzle some on the zucchini before baking to help it roast perfectly.
Recipe Tips
- If the zucchini boats are too soft, make sure to scoop out only ¾ of the flesh for structure before baking the filling.
- When the filling seems too watery, let it cook for an additional 3 minutes in the skillet until moisture evaporates completely.
- If the tops are not browning, place the zucchini under the broiler for 2-3 minutes during the last stage of baking to achieve desired color.
- For unevenly cooked zucchini, rotate the baking sheet halfway through the 20-minute baking time to promote consistent heat distribution.
- When the filling is too salty, add a teaspoon of lemon juice to balance the flavor and brighten the overall taste of the dish.
Serving Suggestions
Serve stuffed zucchini alongside a quinoa salad or a light arugula salad topped with cherry tomatoes. You might enjoy them with steamed green beans or roasted asparagus for a colorful plate.
Use stuffed zucchini to make a pasta bake by mixing chopped zucchinis into marinara sauce. Add diced chicken or turkey for a hearty meal or incorporate them into a vegetable stir-fry.
Top with a drizzle of balsamic glaze or freshly made marinara sauce for extra flavor. You can add a sprinkle of fresh herbs like basil or parsley to finish it off nicely.
Recipe variations
- You can use medium zucchini as the base for stuffing in this recipe. Using about 5 medium zucchinis provides enough for 10 boats, serving 5 people.
- Add 1 teaspoon of oregano along with 3 finely chopped scallions and 3 cloves of pressed garlic into the sauté step to build flavor.
- Either whole milk ricotta or a vegan ricotta alternative can be used for the filling to suit dietary preferences and texture needs.
- If making this for more people, double the filling ingredients to about 2 cups ricotta and 1 cup parmesan, and bake for 25 minutes instead of 20.
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How to Store?
To keep your stuffed zucchini fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container and keep at room temperature up to 1 day to maintain texture and flavor.
Refrigeration: Store in an airtight container inside the refrigerator up to 4 days. Reheat gently to avoid drying out.
Freezing: Wrap each zucchini boat tightly in plastic wrap, then place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
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