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–+ servings
Close-up of Ricotta Stuffed Zucchini boats with melted cheese and parsley garnish.

Ricotta Stuffed Zucchini

A simple and flavorful dish featuring zucchini boats filled with creamy ricotta cheese and baked until tender.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini
  • 2 medium zucchini halved lengthwise
For the Filling
  • 1 cup ricotta cheese
  • 1/4 cup Parmesan cheese grated
  • 1 large egg lightly beaten
  • 2 tbsp fresh parsley chopped
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Equipment

  • Baking sheet
  • Oven
  • Knife
  • Spoon

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
  2. 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.
  3. In a medium bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, chopped parsley, salt, and pepper. Mix well.
  4. Spoon the ricotta mixture evenly into the hollowed-out zucchini halves.
  5. Place the stuffed zucchini on the prepared baking sheet.
  6. Bake for 20-25 minutes, or until the zucchini is tender and the filling is set and lightly golden.
  7. Serve hot.

Notes

You can add other ingredients to the filling, such as cooked spinach, garlic, or a pinch of nutmeg. For a golden-brown topping, you can sprinkle a little extra Parmesan cheese over the stuffed zucchini before baking.

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