The Coziest Stuffed Zucchini with Ricotta Recipe for Dinner Joy

Zucchini takes center stage in this mouthwatering stuffed zucchini with ricotta recipe that brings Italian countryside charm right to your dinner table.

Summer’s most versatile vegetable becomes a delectable canvas for creamy ricotta and aromatic herbs.

Each bite promises a perfect balance of tender zucchini and rich, seasoned filling.

The recipe blends simple ingredients with elegant technique, creating a dish that looks impressive yet comes together effortlessly.

Fresh herbs and quality ricotta transform ordinary zucchini into an extraordinary meal that will spark conversation.

You’ll love how these stuffed zucchini boats deliver bold flavors with minimal effort.

Prepare to savor every delicious morsel of this Mediterranean-inspired culinary delight.

Handy Hints for Stuffed Zucchini Success

• Use a small spoon or melon baller to carefully remove zucchini centers, keeping the boat's walls intact for a sturdy base.
• Pat zucchini boats dry with paper towels to prevent excess water from making your dish soggy during baking.
• Experiment with different herbs like thyme or oregano in the filling to add extra complexity to the ricotta mixture.
• Add cooked ground chicken or crumbled sausage to the filling for a heartier, more substantial meal that increases protein content.
• Swap ricotta with cottage cheese or goat cheese for different flavor profiles if you want to change up the recipe's traditional taste.

Different Takes on Ricotta-Stuffed Zucchini

• Vegan Veggie Delight: Replace ricotta with firm tofu or cashew cheese, and use nutritional yeast instead of Parmesan for a plant-based version that maintains creamy texture.
• Low-Carb Protein Power: Swap zucchini with bell peppers or eggplant, and add ground turkey or chicken to increase protein content while keeping the meal light.
• Mediterranean Herb Fusion: Incorporate feta cheese, add chopped kalamata olives, and sprinkle with oregano and fresh dill for a Greek-inspired variation that brings bold Mediterranean flavors.
• Gluten-Free Comfort: Ensure all ingredients are certified gluten-free, and consider adding quinoa or almond flour breadcrumbs on top for extra crunch without wheat-based products.

Presenting Stuffed Zucchini Beautifully

• Zucchini Boat Party Platter: Create a colorful presentation by arranging stuffed zucchini boats on a large wooden board with small bowls of extra herbs and grated cheese for guests to customize their plates.
• Mediterranean Mezze Magic: Serve alongside warm pita bread, hummus, and a light Greek salad to transform this dish into a complete Mediterranean-inspired meal that feels elegant and fresh.
• Protein Power-Up: Top each zucchini boat with grilled chicken, shredded rotisserie chicken, or crispy pancetta to add extra protein and make the dish more substantial for heartier appetites.
• Wine Pairing Perfection: Match these zucchini boats with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio to complement the ricotta's creaminess and vegetable's earthy flavors.

Smart Storage for Stuffed Zucchini Dishes

• Store leftover stuffed zucchini in an airtight container for up to 3-4 days in the refrigerator. Ensure the container is sealed tightly to maintain freshness and prevent absorption of other food odors.
• Wrap individual zucchini boats in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Place zucchini boats on a microwave-safe plate. Heat on medium power for 1-2 minutes, checking halfway through to ensure even warming. Add a splash of water to prevent drying out.

FAQs

• Can I use other vegetables instead of mushrooms?

Yes, you can substitute mushrooms with bell peppers, zucchini centers, or even diced eggplant for similar texture and flavor.

• Is this recipe vegetarian?

Absolutely! This stuffed zucchini recipe is completely vegetarian and packed with protein from ricotta and Parmesan cheese.

• How do I prevent zucchini from being watery?

Sprinkle salt on zucchini boats and let them sit for 10 minutes before filling, then pat dry with paper towels to remove excess moisture.

• Can I make this recipe ahead of time?

You can prepare the zucchini boats and filling up to a day in advance, storing them separately in the refrigerator and assembling just before baking.

Stuffed Zucchini with Ricotta Delight Factors

• Pack your plate with nutritious zucchini boats loaded with spinach, mushrooms, and protein-rich ricotta for a deliciously healthy meal that makes eating vegetables exciting.
• Swap ingredients or add different herbs and spices to match your taste preferences, making this recipe incredibly flexible for various dietary needs and flavor adventures.
• Prepare these zucchini boats in under an hour with simple ingredients and minimal cooking skills, perfect for busy home cooks wanting a satisfying and nutritious dinner.
• Minimize kitchen cleanup by using just a skillet and baking sheet, saving time and reducing the hassle of extensive dishwashing after cooking.

Must-Have Ingredients for Stuffed Zucchini

• Zucchini: A versatile summer squash that serves as the boat-like base for this delicious stuffed recipe.
• Ricotta Cheese: A creamy and mild Italian cheese that provides a smooth texture and rich flavor to the filling.
• Spinach: A nutrient-packed leafy green that adds depth and color to the vegetable mixture.

• Garlic, Onion: Aromatic ingredients that create a flavorful foundation for the filling.
• Mushrooms: Earthy vegetables that add a savory and meaty texture to the dish.

• Parmesan Cheese: A hard Italian cheese that brings a sharp and salty flavor to the stuffing.
• Red Pepper Flakes, Salt, Pepper: Seasonings that enhance and balance the overall taste of the dish.

• Olive Oil: A heart-healthy oil used for sautéing the vegetables and adding a subtle richness.
• Fresh Basil: An optional herb that provides a fresh, aromatic garnish to the finished dish.
• Parchment Paper: A non-stick surface used for easy baking and clean-up.

What You’ll Need to Prepare Stuffed Zucchini

• Baking Sheet: Lined with parchment paper to roast zucchini boats evenly and prevent sticking.
• Skillet: Essential for sautéing garlic, onions, mushrooms, and spinach with olive oil.
• Sharp Knife: Perfect for cutting zucchini lengthwise and chopping vegetables precisely.
• Cutting Board: Provides a clean surface for chopping ingredients safely.
• Mixing Bowl: Ideal for combining ricotta, vegetables, and seasonings.
• Spoon: Helps scoop out zucchini centers and fill boats with ricotta mixture.
• Measuring Spoons: Ensures accurate seasoning with salt, pepper, and red pepper flakes.

How to Stuff Zucchini with Creamy Ricotta

Step 1: Warm Up the Oven

Crank your oven to a toasty 375F (190C).

Grab a baking sheet and cover it with parchment paper.

Slice zucchinis lengthwise and gently hollow out the centers, creating adorable little veggie boats.

Step 2: Kickstart the Flavor Base

Pour olive oil into a skillet over medium heat.

Toss in minced garlic and onion, letting them dance and sizzle for about 2 minutes until they release their irresistible aroma.

Step 3: Build Your Veggie Foundation

Add chopped mushrooms to the skillet and let them soften for 3-4 minutes.

Slide in the spinach and cook just until it wilts, about 2 minutes more.

Remove the pan from the heat.

Step 4: Create the Creamy Filling

• Ricotta cheese
• Parmesan cheese
• Red pepper flakes
• Salt
• Pepper

Mix everything together until well blended.

Step 5: Load and Bake the Zucchini Boats

Generously spoon the ricotta-vegetable mixture into each zucchini boat.

Arrange them on the prepared baking sheet and slide into the oven.

Bake for 20-25 minutes until the zucchini turns tender and inviting.

Step 6: Elevate and Serve

Pull the zucchini boats from the oven.

Sprinkle with fresh basil leaves if you’re feeling fancy.

Serve immediately while they’re warm and bursting with flavor.

Stuffed Zucchini with Ricotta Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 25 reviews

• Total Time: 40 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Hearty Stuffed Zucchini with Ricotta blends Italian culinary traditions with fresh garden produce. Mediterranean flavors shine through creamy ricotta and herb-infused zucchini boats you’ll savor with each delightful bite.

---

Ingredients

Scale 1x2x3x

Vegetables:

• 4 medium zucchini, halved lengthwise and scooped out
• 1 small onion, finely chopped
• 1 cup mushrooms, chopped
• 2 cups fresh spinach, chopped

Cheese and Seasonings:

• 1 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Cooking Ingredients:

• 1 tablespoon (15 milliliters) olive oil
• 2 cloves garlic, minced

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Slice zucchini lengthwise and gently hollow out the centers to create boat-like vessels.
2. Warm olive oil in a skillet over medium heat. Sauté minced garlic and onion for 2 minutes until aromatic and slightly softened.
3. Incorporate chopped mushrooms into the skillet, cooking for 3-4 minutes until they release moisture. Add spinach and cook until just wilted, approximately 2 minutes. Remove from heat.
4. Combine the sautéed vegetables with ricotta, Parmesan, and red pepper flakes. Season with salt and pepper, ensuring thorough mixing.
5. Carefully distribute the vegetable-ricotta mixture evenly into the zucchini boats. Arrange on the prepared baking sheet.
6. Roast in the preheated oven for 20-25 minutes, or until zucchini becomes tender and filling is heated through.
7. Remove from oven and garnish with fresh basil leaves. Serve immediately while warm and fragrant.

Notes

• Customize the zucchini boats by adjusting the filling to suit different dietary preferences, such as using vegan ricotta for a plant-based version or adding cooked ground meat for extra protein.
• Select smaller, firmer zucchinis for the best texture and easier boat creation, ensuring they hold the filling without becoming too watery during baking.
• Pat the zucchini and vegetables dry after cooking to prevent excess moisture from making the boats soggy, which can impact the overall dish’s consistency.
• Experiment with alternative herbs and spices like thyme, oregano, or smoked paprika to add depth and personalize the flavor profile of the stuffed zucchini boats.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 170
• Sugar: 3 g
• Sodium: 240 mg
• Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 3 g
• Protein: 9 g
• Cholesterol: 30 mg