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Delicious ricotta-stuffed zucchini boats ready to serve

Ricotta-Stuffed Zucchini Boats

Comforting zucchini boats filled with creamy ricotta and herbs, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Cuisine Italian, Mediterranean
Servings 4 servings
Calories 250 kcal

Ingredients
  

Zucchini Preparation

  • 4 medium medium zucchini (about 1½–2 lbs) halved lengthwise
  • 1 tablespoon olive oil for brushing zucchini
  • to taste Salt and freshly ground black pepper

Filling

  • 1 cup whole-milk ricotta cheese
  • ½ cup grated hard cheese (like Parmesan-style or vegetarian alternative)
  • 1 small shallot or 2 tbsp finely chopped onion, sautéed
  • 1 clove garlic minced
  • 1 egg lightly beaten
  • 2 tablespoons chopped fresh basil (or 1 tsp dried)
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon lemon zest
  • 2 tablespoons olive oil remaining for filling
  • ¼ cup breadcrumbs or gluten-free crumbs for topping (optional)
  • to taste red pepper flakes for a touch of heat (optional)

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C).
  • Slice each zucchini in half lengthwise and scoop out the seeds and some flesh to make a shallow 'boat.'
  • Brush the zucchini halves with 1 tbsp olive oil and season lightly with salt and pepper.
  • Place cut-side up on a parchment-lined baking sheet.

Filling Preparation

  • In a medium bowl, combine ricotta, grated hard cheese, sautéed shallot/onion, minced garlic, egg, herbs, lemon zest, remaining olive oil, salt, and pepper.
  • Mix until creamy and well combined.

Assembly and Baking

  • Spoon the ricotta mixture into each zucchini half, mounding slightly.
  • If using breadcrumbs or gluten-free crumbs, sprinkle them evenly over the tops for a golden finish.
  • Transfer to the oven and bake for 20–25 minutes, until zucchini is tender when pierced with a fork and the tops are set and lightly golden.
  • For a browned top, switch to broil for 1–2 minutes—watch carefully to avoid burning.
  • Remove from oven and let rest 5 minutes.
  • Garnish with additional chopped herbs and a drizzle of olive oil.

Notes

Avoid watery zucchini by removing excess moisture. Assemble ahead of time and refrigerate for quick baking later. Serve warm with a light salad or a hearty side.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 14gProtein: 10gFat: 18gSaturated Fat: 9gSodium: 290mgFiber: 2gSugar: 2g
Keyword comfort food, fall recipe, Ricotta, Stuffed Zucchini, zucchini
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