The aroma of baked stuffed zucchini fills the kitchen, promising a light, creamy, and flavorful experience that dances on your palate. Imagine tender zucchini boats cradling a rich ricotta filling, all topped with a golden crust, ready to be devoured.
This dish has been the star of many family gatherings, evoking memories of laughter and delighted faces. Whether it’s a sunny summer picnic or a cozy dinner party, stuffed zucchini with ricotta always steals the show, making every bite a celebration of flavor.
Why You'll Love This Recipe
- Stuffed zucchini with ricotta is incredibly easy to prepare, making it perfect for weeknight dinners
- The rich and creamy filling offers a delightful contrast to the tender zucchini shell
- Its vibrant colors make for an impressive presentation at any table
- This dish is versatile enough to serve as an appetizer or a main course
I once brought these stuffed zucchinis to a potluck, and my friends couldn’t stop raving about them for weeks!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Zucchini: Choose medium-sized zucchinis for even cooking and optimal stuffing capacity.
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Ricotta Cheese: Fresh ricotta provides a creamy texture; opt for whole milk for richer flavor.
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Parmesan Cheese: Grated Parmesan adds savory depth; consider using freshly grated for more intense flavor.
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Fresh Basil: Use fragrant basil leaves to brighten up the flavors; chopping them fresh elevates the dish.
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Garlic Cloves: Fresh garlic unleashes aromatic goodness; crush or mince them to release essential oils effectively.
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Olive Oil: High-quality extra virgin olive oil enhances the richness; drizzle some in before baking for extra flavor.
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Salt and Pepper: Essential for seasoning; adjust according to your taste preference before mixing the filling.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Zucchini Boats: Start by preheating your oven to 375°F (190°C). Slice each zucchini in half lengthwise and scoop out the seeds using a spoon, creating little boats ready for stuffing.
Create the Creamy Filling: In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, minced garlic, salt, pepper, and chopped fresh basil. Stir until everything melds together into a creamy masterpiece that smells divine.
Stuff Those Zucchinis!: Generously fill each zucchini half with your ricotta mixture. Don’t be shy—heap it high! You want each bite bursting with that delicious cheesy goodness.
Add Some Extra Love: Drizzle olive oil over the stuffed zucchinis before placing them on a baking sheet. This little touch ensures they bake beautifully without drying out.
Bake to Perfection: Slide your baking sheet into the preheated oven and let those beauties bake for about 25-30 minutes until they’re golden brown and bubbling with joy.
Enjoy creating this wonderful dish that not only satisfies your taste buds but also warms your heart!
You Must Know
- Stuffed zucchini with ricotta is not just delicious; it’s a delightful way to sneak veggies into your diet
- The creamy ricotta combined with fresh herbs creates a flavor explosion
- Plus, you’ll impress your friends at dinner parties with this gourmet-looking dish
Perfecting the Cooking Process
Start by preheating your oven to 375°F. While it heats, scoop out zucchini centers and mix with the ricotta filling. Bake for about 25 minutes until golden brown and bubbly.
Add Your Touch
Feel free to swap in different cheeses like feta or add sautéed mushrooms for extra depth. A sprinkle of chili flakes can pack a spicy punch if you’re feeling adventurous.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for about 10-15 minutes to keep them creamy and delicious.
Chef's Helpful Tips
- To ensure even cooking, choose medium-sized zucchinis; they hold stuffing better than smaller ones
- Always season your ricotta mixture well; taste as you go!
- For an extra crispy topping, try adding breadcrumbs before baking
My first experience making stuffed zucchini was met with skepticism from my kids, but their faces lit up when they took that first bite—now it’s a family favorite!
FAQ
Can I use other vegetables besides zucchini?
Yes, bell peppers or eggplants also work wonderfully for stuffing.
How can I make this recipe vegan?
Substitute ricotta with tofu blended with nutritional yeast for a plant-based option.
What can I serve alongside stuffed zucchini?
A crisp green salad or garlic bread pairs perfectly with this dish.
Stuffed Zucchini with Ricotta
- Total Time: 45 minutes
- Yield: Serves 4 (8 halves) 1x
Description
Discover the joy of stuffed zucchini with ricotta, a dish that combines tender zucchini boats with a rich, creamy filling. Topped with golden cheese, this recipe is perfect for family dinners or potlucks. The vibrant colors and delightful flavors are sure to impress your guests while providing a healthy and satisfying meal.
Ingredients
- 4 medium zucchinis
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Halve each zucchini lengthwise and scoop out the seeds, creating boats.
- In a bowl, mix ricotta cheese, Parmesan, garlic, salt, pepper, and basil until combined.
- Generously fill each zucchini half with the ricotta mixture.
- Drizzle olive oil over the stuffed zucchinis and place on a baking sheet.
- Bake for 25-30 minutes until golden brown and bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half (approx. 150g)
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
