Stuffed Zucchini with Ricotta Recipe

Stuffed Zucchini Recipe – Warm, cheesy, golden on top, with a creamy ricotta filling that makes you do that little happy sigh after the first bite.

This recipe? It hits. It’s not trying too hard. Just zucchini, ricotta, lemon, garlic — you know, the good stuff. It’s simple, fresh, and honestly kinda comforting in a cozy-summer-evening way.

And don’t worry — I’ll walk you through every part. No fluff. No “zoodles.” Just straight-up zucchini boats, loaded with flavor.

Is This Dish Just for Vegetarians?

Not at all.

Sure, it’s meat-free — but that doesn’t mean it’s only for vegetarians. I mean, you could totally throw in some crumbled sausage or leftover chicken if you’re feelin’ it. But the beauty of this dish is that it doesn’t need meat. The ricotta makes it rich, the parm adds depth, and the lemon cuts through with brightness.

It’s filling. It’s flavorful. It’s for whoever’s hungry.

Ingredients Needed for the Recipe (and Why They Matter)

Let’s break it down. Every ingredient’s got a job here — no freeloaders.

4 medium zucchini
These are our little boats. Medium ones are perfect — big zucchinis can be watery and bland. Medium = tender and flavorful.

2 cups ricotta
The star. It gives the stuffing that soft, creamy, dreamy texture. Use whole milk ricotta if you want it extra lush.

1/2 cup breadcrumbs
Adds body to the filling and gives it a subtle bite. No mush here.

1/2 cup Parmigiano Reggiano (grated)
Salty, nutty, intense. Balances the mild ricotta and brings real depth.

2 garlic cloves (minced)
Sautéed in oil until golden — because raw garlic would be too harsh. This way, it melts into the filling.

3 lemons
Juice for brightness in the mix. Slices for roasting. The lemon totally makes this feel alive.

1/4 cup fresh parsley (chopped)
It’s not just a garnish. It freshens up the richness of the cheese. Don’t skip it.

1/4 cup olive oil
For sautéing and drizzling. Good olive oil matters here — it’s in every bite.

1 tsp kosher salt + 1/2 tsp black pepper
Just enough to make everything pop. Season every layer, or it’ll taste flat.

How do I keep the zucchini from becoming too watery?

Ah yes — the classic zucchini problem.

Here’s the trick:

• Scoop out the seeds. That center part holds a ton of water.
• Salt it. Just a sprinkle inside before baking helps draw moisture out.
• Roast first. Don’t stuff them raw. Pre-bake those babies at 400°F for about 20–25 minutes. That softens them and dries out the excess moisture.
• Don’t overstuff. The ricotta will release a little moisture as it cooks too, so keep the filling balanced.

Follow those steps and you’ll get golden, not soggy.

How to Make Stuffed Zucchini with Ricotta Recipe?

Step 1: Get your oven going

Preheat to 400°F. Middle rack. You know the drill.

Step 2: Prep the zucchini

Slice each zucchini in half lengthwise. Grab a spoon and scoop out the seeded centers. It’s like carving little canoes — oddly satisfying.

Sprinkle salt and pepper inside. Drizzle a little olive oil over the top. Then roast on a sheet pan, cut side up, for 20–25 minutes. You want them fork-tender and lightly browned.

Step 3: Make the garlic oil

In a small pan, heat olive oil over medium. Toss in the minced garlic and let it get lightly golden — not burned. Set that aside to cool slightly.

Step 4: Make the filling

In a big bowl, combine:

• Ricotta
• Grated Parm
• Breadcrumbs
• Juice of one lemon
• Chopped parsley
• That garlic-oil mix you just made

Stir it up. Taste it if you want. It’s already delicious.

Step 5: Fill ‘em up

Once your zucchini boats have cooled a bit, spoon the filling into each one. Don’t pack it too tight — let it breathe.

Sprinkle a little extra breadcrumb on top. Lay lemon slices in the pan around the boats — they roast up beautifully and smell amazing.

Step 6: Broil time

Pop the tray under the broiler (middle rack still) for 5–7 minutes. Watch carefully. You want the tops bubbly and golden brown, not charred.

Step 7: Serve + swoon

Take ‘em out, top with more grated cheese and a squeeze of fresh lemon if you’re feeling fancy. Then… dig in.

Tips

• Use medium or small zucchini. Big ones are watery and blah.
• Don’t skip the pre-roast. It’s the key to making stuffing easier and avoiding soggy boats.
• Leftovers? Oh yes. Store in the fridge up to 3 days. Reheat at 350°F till warmed through — about 20 mins.
• Extra ricotta mix? Slather it on toast. Trust me. Maybe drizzle a little honey if you’re feelin’ wild.
• Wanna add crunch? Sprinkle a bit of panko on top before broiling.
• No fresh parsley? Use basil or even chives — something green and herby works great.

Stuffed Zucchini with Ricotta Recipe

Ricotta Stuffed Zucchini features tender zucchini halves baked until soft, then filled with a creamy, zesty mixture of ricotta, Parmigiano Reggiano, fresh parsley, garlic, lemon juice, and breadcrumbs. After a quick broil to golden perfection, these zucchini boats are finished with lemon slices for a bright, summery flavor.

Author: Kelsey Perez Cooking Method: Baking, Broiling, Sauteing Cuisine: American, Indian Courses: Dinner, Lunch

Print Recipe

Pin Recipe

0 Add to Favorites

Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Difficulty: Beginner Servings: 4 Estimated Cost: $ 15 Calories: 406 Best Season: Summer

Ingredients

Scale

1/2x 1x 2x 3x

• 4 medium zucchini
• ¹⁄₂ cup plain breadcrumbs
• 2 cups ricotta cheese
• ¹⁄₂ cup grated Parmigiano Reggiano (plus extra for serving)
• 2 cloves garlic, minced
• 1 medium lemon (juiced, plus 1 sliced into rounds for garnish)
• ¹⁄₄ cup fresh parsley, finely chopped
• ¹⁄₄ cup olive oil
• 1 tsp kosher salt
• ¹⁄₂ tsp black pepper

Instructions

1. Preheat oven to 400°F (200°C) and place rack in the center.
   Mark as complete
2. Cut each zucchini in half lengthwise and use a spoon to scoop out the seedy center, creating a "boat." Reserve the pulp if desired (can be used in soups or frittatas).
   Mark as complete
3. Season the inside of each zucchini half with a pinch of salt and pepper. Drizzle lightly with olive oil and place on a baking sheet.
   Mark as complete
4. Bake for 20–25 minutes, until zucchini is fork-tender. Remove and let cool slightly.
   Mark as complete
5. While zucchini bakes, heat ¼ cup olive oil in a small pan over medium heat. Add minced garlic and sauté until lightly golden (about 1–2 minutes). Remove from heat and set aside.
   Mark as complete
6. In a large bowl, combine ricotta, Parmigiano Reggiano, breadcrumbs, lemon juice, chopped parsley, and the garlic-infused olive oil. Mix well.
   Mark as complete
7. Once zucchini halves are cool enough to handle, stuff generously with the ricotta mixture. Sprinkle a little extra breadcrumb on top for crispiness.
   Mark as complete
8. Arrange lemon slices around the zucchini on the baking sheet.
   Mark as complete
9. Switch oven to broil and place zucchini on the middle rack. Broil for 5–7 minutes, until tops are golden and bubbly.
   Mark as complete
10. Serve warm, with extra grated Parmigiano Reggiano and lemon wedges on the side
    Mark as complete

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 406kcal

% Daily Value *

Total Fat 26.6g41%

Cholesterol 46mg16%

Sodium 915mg39%

Potassium 701mg21%

Total Carbohydrate 23.2g8%

Dietary Fiber 2.8g12%

Sugars 4.6g

Protein 22.4g45%

---

Calcium 514 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Zucchini Size Matters: Use medium to small zucchini—they’re more flavorful and less watery than large ones.
• Season the Zucchini: Salting the inside before baking enhances flavor and prevents blandness.
• Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 20 minutes to maintain texture.
• Extra Filling? The leftover ricotta mixture makes a delicious spread for crusty bread or toast.
• Make it Gluten-Free: Substitute regular breadcrumbs with gluten-free breadcrumbs or panko alternative.

Keywords: zucchini boats, ricotta stuffing, lemon ricotta, vegetarian dinner, baked zucchini