Ricotta Stuffed Zucchini Recipe
Easy and delicious stuffed zucchini with lemon, ricotta, Parmigiano Reggiano, garlic, breadcrumbs and parsley.
Servings: 4
Ingredients
- 4 medium zucchini
- 1/2 cup plain breadcrumbs
- 2 cups ricotta
- 1/2 cup grated parmigiano reggiano
- 2 cloves garlic
- 3 medium lemons
- 1/4 cup parsley
- 1/4 cup olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- 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!
Video
Notes
- 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).
Nutrition
Calories: 406kcal | Carbohydrates: 23.2g | Protein: 22.4g | Fat: 26.6g | Saturated Fat: 10.1g | Cholesterol: 46mg | Sodium: 915mg | Potassium: 701mg | Fiber: 2.8g | Sugar: 4.6g | Calcium: 514mg | Iron: 2mg
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