A Light and Comforting Veggie Favorite

When I’m craving something cozy but still light and nourishing, Stuffed Zucchini with Ricotta is always at the top of my list. It’s one of those recipes that feels indulgent but is secretly healthy — creamy ricotta, fresh herbs, a touch of garlic, and baked zucchini boats that get perfectly tender in the oven. Whether you’re trying to eat more veggies or just looking for a wholesome dinner that doesn’t weigh you down, this dish checks every box. Plus, it looks so beautiful on the table that it easily doubles as a dinner-party favorite!

Why You’ll Love This Dish

There’s something about stuffed vegetables that makes them feel comforting and satisfying. This zucchini version has a creamy, cheesy filling that feels like lasagna without the pasta — rich, flavorful, and full of freshness. You can serve it as a vegetarian main or as a colorful side with grilled chicken or fish. And the best part? It’s easy to make, healthy, and tastes even better the next day.

Nutritional Benefits

This recipe is a nutrition win on every level. Zucchini is low in calories but packed with vitamin C, potassium, and antioxidants that support hydration and digestion. The ricotta adds protein and calcium, while the garlic and herbs bring natural anti-inflammatory benefits. If you want to go lighter, you can use part-skim ricotta or swap half for cottage cheese — it’s still creamy, delicious, and protein-packed.

Delicious Variations to Try

• Mediterranean Twist: Add chopped sun-dried tomatoes, Kalamata olives, and a sprinkle of feta for a salty, tangy edge.
• High-Protein Boost: Mix in cooked quinoa or lentils with the ricotta for a heartier filling.
• Vegan Option: Use vegan ricotta made from blended tofu, lemon juice, and nutritional yeast — surprisingly creamy and flavorful!
• Spicy Kick: Add a pinch of chili flakes or drizzle with spicy olive oil before serving for a warm, bold touch.

Stuffed Zucchini with Ricotta Recipe

Ingredients

• 4 medium zucchinis
• 1 tablespoon olive oil
• 1 cup ricotta cheese (part-skim or whole milk)
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese (optional, for topping)
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano or Italian seasoning
• 2 tablespoons fresh parsley or basil, chopped
• 1/2 cup marinara sauce (optional, for topping)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. Cut each zucchini in half lengthwise. Use a small spoon to scoop out the seeds and some of the flesh, leaving a hollow “boat” shape. Reserve the scooped-out flesh for the filling.
3. Chop the scooped zucchini finely and sauté it in a small pan with a bit of olive oil and garlic for 2–3 minutes until softened. Remove from heat and let cool slightly.
4. In a mixing bowl, combine ricotta, Parmesan, sautéed zucchini, salt, pepper, herbs, and oregano. Mix well until creamy and smooth.
5. Fill each zucchini boat with the ricotta mixture and place them in the baking dish.
6. If using marinara sauce, spoon a little over each stuffed zucchini. Sprinkle mozzarella on top for a cheesy finish (optional).
7. Bake uncovered for 20–25 minutes, or until the zucchinis are tender and the tops are golden and bubbling.
8. Let cool for a few minutes before serving. Garnish with extra herbs and a drizzle of olive oil for that fresh, restaurant-style look.

Helpful Cooking Tips

• Don’t overbake: You want the zucchinis tender but not mushy. Check them around the 20-minute mark.
• Ricotta texture: If your ricotta is watery, strain it for 10–15 minutes in a fine mesh sieve or cheesecloth before mixing. It makes the filling creamier.
• Meal prep: You can assemble these ahead of time and bake just before serving — perfect for busy weeknights!
• Serving ideas: Pair with quinoa, brown rice, or a green salad for a full, balanced meal.

Frequently Asked Questions

1. Can I make this ahead of time? Yes! Prepare and fill the zucchini boats up to a day in advance, store in the fridge, and bake when ready.
2. Can I freeze them? It’s best to freeze after baking. Let cool completely, then freeze in an airtight container for up to 2 months. Reheat in the oven until warmed through.
3. What can I use instead of ricotta? Cottage cheese, cream cheese, or a mix of both works well as a substitute.
4. How do I make it more filling? Add some cooked grains (like quinoa or rice) or a few tablespoons of breadcrumbs into the ricotta mix.

Let’s Stay in Touch!

If you give this Stuffed Zucchini with Ricotta a try, I’d love to see your version! Snap a photo and tag me on Pinterest — it’s always inspiring to see how you make these veggie dishes your own. Whether you went classic, spicy, or Mediterranean-style, this recipe is sure to bring healthy comfort to your table. 🥒🧀🌿