Oh, zucchini season! It’s one of my absolute favorite times in the kitchen because it means it’s officially Ricotta Stuffed Zucchini time! Trust me, I’ve tried all sorts of ways to use up that garden bounty, but these little boats of creamy, cheesy goodness are truly something special. They hit that sweet spot of being ridiculously easy to make, packed with flavor, and surprisingly healthy. It’s the kind of dish I whip up for a weeknight dinner when I’m tired but still want something delicious, or even when I have friends over spur of the moment. This Ricotta Stuffed Zucchini recipe is a lifesaver, and I can’t wait for you to try it!
Why You’ll Love This Ricotta Stuffed Zucchini
Seriously, these little zucchini boats are a total win. Here’s why they’ll become a regular in your kitchen rotation:
- Super Easy: We’re talking minimal prep and straightforward steps. Perfect for when you’re short on time!
- Flavor Bomb: The creamy ricotta mixed with Parmesan and fresh parsley is just divine. It’s simple, but so satisfying.
- Healthy & Light: Packed with veggies and protein, this dish feels indulgent without being heavy. Great for a guilt-free meal!
- Versatile: Serve these as a light dinner, a hearty side, or even a fancy appetizer. They’re good for almost anything!
Ingredients for Ricotta Stuffed Zucchini
Alright, let’s talk ingredients! The beauty of this Ricotta Stuffed Zucchini recipe is that it uses super simple stuff you probably already have or can grab at the store in a jiffy. For the best flavor, I always try to grab zucchini that feel firm and have a nice deep green color – none of those sad, limp ones!
For the Zucchini
- 2 medium zucchini, halved lengthwise
For the Filling
- 1 cup ricotta cheese (whole milk ricotta makes it extra creamy, just saying!)
- 1/4 cup Parmesan cheese, grated (freshly grated is *always* better, trust me!)
- 1 large egg, lightly beaten
- 2 tbsp fresh parsley, chopped (you can totally use dried if that’s all you have, just use less – maybe 2 teaspoons)
- 1/4 tsp salt
- 1/8 tsp black pepper
Equipment Needed for Ricotta Stuffed Zucchini
You really don’t need a whole lot of fancy gadgets for this recipe, which is part of why I love it! Just a few basics from your kitchen will do the trick. You’ll need a good old baking sheet, your trusty oven, a sharp knife for slicing, and a sturdy spoon for scooping and filling. That’s it! Easy peasy!
How to Make Ricotta Stuffed Zucchini: Step-by-Step
Okay, let’s get cooking! This part is super straightforward, and honestly, it’s where the magic happens. You’ll be amazed at how quickly these come together for such a flavorful dish. Don’t worry if your zucchini halves aren’t perfectly symmetrical; they all taste delicious!
Preparing the Zucchini Boats
First things first, preheat your oven to 375°F (190°C) – you can even get it going while you prep the zucchini! I like to give a small baking sheet a little greasing to make sure nothing sticks. Grab your zucchini and slice ’em in half lengthwise. Now, take a spoon and gently scoop out the insides, leaving just a little border – about a quarter of an inch thick. You want to create a nice little boat for all that yummy filling! What do you do with the scooped-out bits? You can totally save them for a soup or a scramble later, or just toss them – whatever works for you!
Creating the Creamy Ricotta Filling
Now for the star of the show: the filling! Grab a medium bowl and toss in your ricotta cheese, that grated Parmesan (the good stuff, naturally!), the lightly beaten egg, your chopped fresh parsley, a pinch of salt, and just a whisper of black pepper. Give it all a good mix with your spoon until it’s just combined and looks all smooth and creamy. Make sure you don’t overmix, we just want everything happily married together!
Stuffing and Baking Your Ricotta Stuffed Zucchini
Time to assemble! Generously spoon that gorgeous ricotta mixture into each of your hollowed-out zucchini halves. Try to get a good amount in there, mounding it up just a little. Once they’re all stuffed up, carefully place them onto your prepared baking sheet. Pop that sheet into your preheated oven. Now, you’ll bake these for about 20 to 25 minutes. You’ll know they’re ready when the zucchini is tender when you poke it with a fork, and that ricotta filling is set and starting to get a lovely golden-brown hue on top. Drizzle a little lasagne sauce on top before baking if you like a saucy surprise!
Tips for Perfect Ricotta Stuffed Zucchini
Making these Ricotta Stuffed Zucchini is pretty foolproof, but I’ve picked up a few tricks over the years that make them absolutely perfect every single time. First off, when you’re picking out your zucchini, try to grab ones that are on the medium side – they have fewer seeds and a firmer flesh, which means less sogginess! If you’re worried about them getting watery during baking, a little trick is to lightly salt the hollowed-out insides and let them sit for about 10 minutes, then gently pat them dry before stuffing. It really makes a difference! Also, don’t be afraid to get a little creative with the filling; maybe add some cooked spinach or a tiny pinch of garlic powder for an extra kick. For an extra-delicious topping, you can sprinkle on a little more Parmesan cheese before they go into the oven for a beautiful golden crust!
Ingredient Variations and Substitutions
You know, the beauty of this Ricotta Stuffed Zucchini recipe is just how easy it is to make it your own! If you’re feeling adventurous, or just need to use up what’s in your fridge, there are so many fun ways to change it up. You could swap out the Parmesan for a sharp cheddar, or even add some crumbled feta for a tangy twist. And herbs? Oh boy, throw in some chopped basil or a little oregano for a whole new vibe. If you want to sneak in some extra veggies, some finely chopped cooked spinach or a little sautéed garlic mixed into the filling is fantastic, kind of like in my blueberry zucchini bars! Seriously, don´t be afraid to experiment, maybe even add a pinch of nutmeg like in my fluffy almond zucchini muffins. That´s half the fun in the kitchen, right? These little zucchini boats are like edible canvases, ready for your creative touch!
Serving Suggestions for Ricotta Stuffed Zucchini
These Ricotta Stuffed Zucchini are so versatile; they can be a main course or a fantastic side dish! For a light dinner, I love serving them with a big, fresh green salad tossed with a zesty vinaigrette. They also pair beautifully with a simple grilled chicken breast or some flaky baked fish. If you’re feeling a bit more adventurous, you could even serve them alongside some seasoned quinoa or a hearty lentil soup. We’ve even had them as a side with some of our BBQ Chicken Zucchini Boats for a real zucchini extravaganza!
Storage and Reheating Instructions
Leftover Ricotta Stuffed Zucchini are amazing, and honestly, they hold up really well! Once they’ve cooled a bit, just pop them into an airtight container and pop them in the fridge. They’ll happily hang out there for about 2-3 days. When you’re ready to enjoy them again, the microwave is your friend for a quick reheat – just zap them for a minute or two until they’re warm all the way through. If you want them to feel a bit more “freshly baked,” pop them in a low oven (around 300°F or 150°C) for about 10-15 minutes. Either way, they’re still super tasty!
Frequently Asked Questions about Ricotta Stuffed Zucchini
Got questions? I’ve got answers! It’s totally normal to wonder about the little details when you’re trying a new recipe, especially one as versatile as this Ricotta Stuffed Zucchini. Let’s clear up some common curiosities!
Can I make Ricotta Stuffed Zucchini ahead of time?
You bet! You can totally prep the zucchini boats and the filling a day in advance. Just store them separately in the fridge – the hollowed-out zucchini in an airtight container with a paper towel to absorb moisture, and the filling in a sealed container. Then, just stuff and bake when you’re ready to eat! It makes weeknight dinners even easier.
What kind of ricotta cheese is best for this recipe?
For the absolute creamiest and most flavorful Ricotta Stuffed Zucchini, I really recommend using whole milk ricotta cheese. It just has a richer taste and a smoother texture that can’t be beat. If you’re looking for a lighter option, part-skim will work, but you might notice a slight difference in creaminess.
Can I add meat to this Ricotta Stuffed Zucchini recipe?
Absolutely! If you want to make these Ricotta Stuffed Zucchini even heartier, cooked ground meat is a fantastic addition. Browned Italian sausage, seasoned ground beef, or even crumbled cooked chicken work wonderfully. Just make sure the meat is well-drained before mixing it into the ricotta filling. It’s a great way to turn these into a super satisfying main course!
How do I prevent my stuffed zucchini from being watery?
That’s a great question! Zucchini naturally has a lot of water. To help prevent a soggy bottom, try salting the hollowed-out zucchini halves for about 10-15 minutes before stuffing them, then pat them dry with a paper towel. Also, make sure not to overbake them – just until the zucchini is tender and the filling is set!
Nutritional Information
While exact nutritional values can vary based on the specific ingredients and brands you use, these Ricotta Stuffed Zucchini boats are generally a lighter option. On average, you’re looking at about 150-200 calories per serving, with good amounts of protein and healthy fats. Just remember to check out my other posts for more in-depth nutritional tips!
Ricotta Stuffed Zucchini
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
- Scoop out the center of each zucchini half, leaving about a 1/4-inch border. Discard the scooped-out zucchini flesh or save it for another use.
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, chopped parsley, salt, and pepper. Mix well.
- Spoon the ricotta mixture evenly into the hollowed-out zucchini halves.
- Place the stuffed zucchini on the prepared baking sheet.
- Bake for 20-25 minutes, or until the zucchini is tender and the filling is set and lightly golden.
- Serve hot.