Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Wash and dry 5 zucchini, slice them in half lengthwise, and scoop out the flesh with a spoon or melon baller. Finely chop the scooped-out flesh and set it aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 3 chopped spring onions and 3 grated cloves of garlic; sauté for 2 to 3 minutes. Stir in the chopped zucchini flesh, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/8 teaspoon black pepper. Cook for about 5 minutes until the moisture evaporates.
- Transfer the cooked mixture to a bowl. Stir in 1 cup ricotta cheese, 3/4 cup parmesan cheese, 1/2 packed cup chopped sun-dried tomatoes, 1/2 cup breadcrumbs, and 1 teaspoon grated lemon zest. Mix until everything is combined well.
- Fill the zucchini boats with the stuffing and place them on a parchment-lined baking sheet. Top with extra parmesan or mozzarella if you want. Bake for 20 minutes until golden on top and tender-crisp. (You can also air-fry at 350°F / 180°C for 12 to 15 minutes). Serve warm with a squeeze of lemon juice and fresh basil, if desired.
Nutrition
Notes
You can substitute eggplant for zucchini, vegetable oil for olive oil, or use one small onion or shallot for green onions. For herbs, try dried mint, parsley, thyme, or basil instead of oregano. For cheese, use vegan ricotta or vegan parmesan cheese if needed. Gluten-free breadcrumbs work as a substitute. Olives or chopped marinated artichoke hearts can replace sun-dried tomatoes.
Use medium-sized zucchini because they hold their shape better and are easier to stuff. Sautéing the scooped-out flesh removes excess water, which keeps the filling from being too wet; add more breadcrumbs if the filling seems too wet.
You can prepare the filling and hollow out the zucchini ahead of time. Store both in the refrigerator until you are ready to assemble and bake. Leftovers keep for up to 3 days in an airtight container in the fridge. Stuffed zucchini can be frozen before or after baking; they keep for up to 3 months.