Ricotta Stuffed Zucchini

These lemon ricotta stuffed zucchini boats are the perfect summer appetizer to make with all that farm-fresh zucchini.  Making them is as simple as scooping out the seeds and stuffing them with a delicious lemon, ricotta, breadcrumb, parsley, garlic, and Parmigiano Reggiano stuffing. 

Do you grow zucchini?  We just moved into a new house with a nice sunny area for veggie growing.  I can’t wait to grow them next year!  They are a prolific producer and are so versatile.  There are literally hundreds of amazing recipes to make with zucchini.

We use a lot of zucchini.  I could probably make a whole blog devoted to it!  Maybe you’re in the mood for a light pasta like this lemon spaghetti with fresh raw zucchini or hearty soups and stews like Ciambotta or this Tuscan ribollita soup.  We also love sausage stuffed zucchini boats!

Looking for side dishes or appetizers?  Check out these easy zucchini fritters or this tangy zucchini agrodolce.  Both recipes are so good!

Ingredients

• 4 medium zucchini – About 8-10″ long.
• 1/2 cup plain breadcrumbs 
• 2 cups ricotta 
• 1/2 cup Parmigiano Reggiano cheese – Plus more for finishing.
• 2 cloves garlic
• 3 lemons – You will need the juice of 1 lemon, round slices for garnishing and wedges to serve with.
• 1/4 cup parsley
• 1/4 cup olive oil
• 1/2 tsp black pepper
• 1 tsp kosher salt

How to make ricotta stuffed zucchini

1. Begin by preheating the oven to 400f and setting the rack in the middle.  Cut the zucchini in half lengthwise and with a spoon, scoop out the seeds.  Mince 2 cloves of garlic and a 1/4 cup of fresh parsley.  Slice 1 lemon into thin rounds and cut another into wedges.  The final lemon will be juiced.
2. Removing the seeds creates the perfect interior for stuffing like shown in pic 2.  Line the zucchini boats in a pan and drizzle a touch of olive oil onto each one.  Season the zucchini with 1 tsp kosher salt and a 1/2 tsp of black pepper divided evenly.  Bake the zucchini for 20-25 minutes until fork tender.

3. Grate a 1/2 cup of parmigiano reggiano cheese or alternatively use good quality pre-grated cheese.
4. Mince 2 cloves of garlic and saute them in a 1/4 cup of olive oil on medium heat until golden.  Once golden remove the pan from the heat and set aside.
5. In a large bowl mix the 2 cups ricotta, 1/2 cup parmigiano reggiano cheese, 1/2 cup breadcrumbs, 1/4 cup chopped parsley, juice of 1 lemon and the garlic and oil mixture from step 4.
6. After the zucchini boats have finished their initial baking, they should be tender and fully cooked.  Let them cool for a few minutes before beginning the stuffing process.

7. Turn the oven to the broil setting.  Stuff the zucchini with the lemon ricotta mixture like shown.
8. Sprinkle a touch of breadcrumbs onto the zucchini and scatter the lemon rounds around the pan.  Broil the zucchini on the middle rack until the stuffing is nice and brown.  This should take about 5-7 minutes.  Always keep an eye on the broiler by checking every minute or so.

When finished the ricotta stuffing will be nice and brown and fully cooked through like shown above.  Serve the boats with lemon wedges, a sprinkle of parsley and extra parmigiano reggiano.  A drizzle of extra virgin olive oil on top of each one wouldn’t be a bad idea either!

What to serve with ricotta stuffed zucchini

• Italian chopped salad – If you’re looking to make a light meal, this salad would be perfect!
• Linguine with white clam sauce
• Pasta with cherry tomatoes
• Spaghetti with celery

Top tips

• Any extra ricotta stuffing is excellent as a spread on crusty Italian bread.
• Use medium to small zucchini.  They are more tender and have more flavor than large zucchini which tend to be waterlogged.
• Precook the zucchini until they are very tender (about 20-25 minutes on 400f).  This will ensure an easy stuffing process and a quick broil.
• Season the zucchini before adding the stuffing.  Salting the inside of the zucchini ensures that the zucchini themselves will not be bland.
• Leftovers – The Italian stuffed zucchini can be stored for up to 3 days in the fridge.  Reheat in the oven at 350f until hot all the way through (approximately 20 minutes).

Substitutions and additions

• Meat – Fillings such as the Italian sausage, beef and rice in this stuffed Italian peppers recipe are perfect for zucchini.
• Cheese – The cheeses can be changed up and the possibilities are endless!  Mozzarella or a ricotta salata stuffing like the one in these delicious stuffed tomatoes are great in stuffed zucchini.
• Anchovies and capers – They are both super flavorful additions.  Saute 2-3 chopped anchovy fillets with the garlic until they mostly dissolve.  Add a tablespoon of rinsed capers and you’re all set.
• Herbs – Basil, thyme, and oregano are all excellent ideas.

If you enjoy the combination of lemon, ricotta, and zucchini, try my roasted zucchini bruschetta recipe!

If you’ve enjoyed this lemon ricotta stuffed zucchini or any recipe on this site please let us know in the comments.  We would love to hear how you did and it’s nice to show others as well.  Thanks!

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