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5.0 from 15 votes

Ricotta Stuffed Zucchini Recipe

Easy and delicious stuffed zucchini with lemon, ricotta, Parmigiano Reggiano, garlic, breadcrumbs and parsley.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 406 kcal
Course: Side Dish , Appetizer
Cuisine: Italian

Ingredients

  • 4 medium zucchini
  • 1/2 cup plain breadcrumbs
  • 2 cups ricotta
  • 1/2 cup grated parmigiano reggiano
  • 2 cloves garlic
  • 3 medium lemons
  • 1/4 cup parsley
  • 1/4 cup olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions

    Cup of Yum
  1. Preheat oven to 400f and set rack in middle. Cut 4 medium zucchini in half lengthwise and scoop out the interior seeds with a spoon. Season the interior of the zucchini with a total of 1 tsp kosher salt and a 1/2 tsp of pepper. Drizzle oil onto each one and bake the zucchini in a sheet pan for 20-25 minutes until fork tender.
  2. Chop a 1/4 cup fresh parsley and mince 2 garlic cloves. Grate a 1/2 cup of Parmigiano Reggiano cheese or use good quality grated cheese. Slice 1 lemon into rounds.
  3. In a pan over medium heat saute the garlic in a 1/4 cup of olive oil until lightly golden. Set aside the garlic and oil mixture.
  4. In a large bowl mix the 2 cups ricotta, 1/2 cup Parmigiano Reggiano, 1/2 cup breadcrumbs, juice of 1 lemon, 1/4 cup parsley and the garlic/oil mixture.
  5. Let the zucchini boats cool for a few minutes after baking then stuff with the ricotta mixture. Sprinkle a touch of breadcrumbs onto each and arrange the sliced lemons in the pan. Broil the zucchini boats for 5-7 minutes on the middle rack until the cheese is bubbly and golden brown. Serve with extra grated cheese and lemon wedges. Enjoy!

Notes

  • Any extra ricotta stuffing is excellent as a spread on crusty Italian bread.
  • Use medium to small zucchini.  They are more tender and have more flavor than large zucchini which tend to be waterlogged.
  • Precook the zucchini until they are very tender (about 20-25 minutes on 400f).  This will ensure an easy stuffing process and a quick broil.
  • Season the zucchini before adding the stuffing.  Salting the inside of the zucchini ensures that the zucchini themselves will not be bland.
  • Leftovers – The lemon ricotta stuffed zucchini can be stored for up to 3 days in the fridge.  Reheat in the oven at 350f until hot all the way through (approximately 20 minutes). 

Nutrition Information

Calories 406kcal (20%) Carbohydrates 23.2g (8%) Protein 22.4g (45%) Fat 26.6g (41%) Saturated Fat 10.1g (51%) Cholesterol 46mg (15%) Sodium 915mg (38%) Potassium 701mg (20%) Fiber 2.8g (11%) Sugar 4.6g (9%) Calcium 514mg (51%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 406

% Daily Value*

Calories 406kcal 20%
Carbohydrates 23.2g 8%
Protein 22.4g 45%
Fat 26.6g 41%
Saturated Fat 10.1g 51%
Cholesterol 46mg 15%
Sodium 915mg 38%
Potassium 701mg 15%
Fiber 2.8g 11%
Sugar 4.6g 9%
Calcium 514mg 51%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.