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.
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.
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.
Ah yes — the classic zucchini problem.
Here’s the trick:
Follow those steps and you’ll get golden, not soggy.
Preheat to 400°F. Middle rack. You know the drill.
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.
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.
In a big bowl, combine:
Stir it up. Taste it if you want. It’s already delicious.
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.
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.
Take ‘em out, top with more grated cheese and a squeeze of fresh lemon if you’re feeling fancy. Then... dig in.
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.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I’m a London-based food writer, recipe developer, and home cook who has been passionate about cooking for over 15 years. What started as a way to recreate my mother’s traditional dishes turned into a lifelong love for experimenting with flavors, writing about food, and helping others feel more confident in the kitchen.
