Stuffed Zucchini Boats with Ricotta, Parmesan, and Sun-Dried Tomatoes Recipe
Delicious and savory stuffed zucchini boats filled with a flavorful mixture of sautéed zucchini flesh, spring onions, garlic, ricotta, parmesan, sun-dried tomatoes, and breadcrumbs, baked to golden perfection. This easy-to-make recipe is perfect for a light lunch or a wholesome side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables
- 5 medium-sized zucchini
- 3 spring onions, finely chopped
- 3 cloves garlic, pressed or grated
- ½ packed cup sun-dried tomatoes, chopped
- 1 teaspoon grated lemon zest
Dairy & Cheese
- 1 cup ricotta cheese
- ¾ cup parmesan cheese, grated
Other Ingredients
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
- ½ cup breadcrumbs
Instructions
- Prep the Zucchini: Preheat your oven to 400°F (200°C). Wash and dry the zucchinis thoroughly. Slice each zucchini in half lengthwise and use a spoon or melon baller to scoop out the flesh. Finely chop the scooped-out flesh and set it aside for the filling.
- Cook the Filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped spring onions and grated garlic, sautéing for 2 to 3 minutes until fragrant. Stir in the chopped zucchini flesh, dried oregano, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the moisture evaporates and the mixture is slightly reduced.
- Mix the Filling: Transfer the cooked mixture to a bowl. Add ricotta cheese, grated parmesan, chopped sun-dried tomatoes, breadcrumbs, and grated lemon zest. Mix thoroughly until all ingredients are well combined and evenly incorporated.
- Assemble and Bake: Spoon the prepared filling into each zucchini half, creating stuffed zucchini boats. Arrange the boats on a parchment-lined baking sheet. Optionally, sprinkle extra parmesan or mozzarella cheese on top. Bake in the preheated oven for 20 minutes until golden brown on top and zucchini is tender but still slightly crisp. Alternatively, air fry at 350°F (180°C) for 12 to 15 minutes for a crispier texture. Serve warm, optionally garnished with a squeeze of fresh lemon juice and fresh basil.
Notes
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs.
- You can use mozzarella instead of parmesan for a milder cheese flavor and a gooier finish.
- Fresh basil or parsley makes a lovely garnish that enhances the flavors.
- If you prefer a spicier filling, add a pinch of red pepper flakes when sautéing.
- Leftover filling can be used as a spread for toast or mixed into pasta for a quick meal.
