Ricotta Stuffed Zucchini Recipe

5 from 4 votes

Easy and delicious stuffed zucchini with lemon, ricotta, Parmigiano Reggiano, garlic, breadcrumbs and parsley.

Prep Time10

Cook Time30

Total Time30

Course: Appetizer, Side Dish

Cuisine: Italian

Servings:

Preheat oven to 400f and set rack in middle. Cut 4 medium zucchini in half lengthwise and scoop out the interior seeds with a spoon. Season the interior of the zucchini with a total of 1 tsp kosher salt and a 1/2 tsp of pepper. Drizzle oil onto each one and bake the zucchini in a sheet pan for 20-25 minutes until fork tender.
Chop a 1/4 cup fresh parsley and mince 2 garlic cloves. Grate a 1/2 cup of Parmigiano Reggiano cheese or use good quality grated cheese. Slice 1 lemon into rounds.
In a pan over medium heat saute the garlic in a 1/4 cup of olive oil until lightly golden. Set aside the garlic and oil mixture.
In a large bowl mix the 2 cups ricotta, 1/2 cup Parmigiano Reggiano, 1/2 cup breadcrumbs, juice of 1 lemon, 1/4 cup parsley and the garlic/oil mixture.
Let the zucchini boats cool for a few minutes after baking then stuff with the ricotta mixture. Sprinkle a touch of breadcrumbs onto each and arrange the sliced lemons in the pan. Broil the zucchini boats for 5-7 minutes on the middle rack until the cheese is bubbly and golden brown. Serve with extra grated cheese and lemon wedges. Enjoy!

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 lemon ricotta 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).