Stuffed Zucchini

Our stuffed zucchini recipe is a delicious and easy way to enjoy this abundant summer vegetable and make a tasty and fulfilling meal everyone will love.

We make a delicious meat-free filling with ricotta, herbs, and sun-dried tomatoes, then bake the zucchini until tender-crisp and golden. Excellent as an everyday dinner or for special occasions.

Time: about 40 mins | Servings: 10 boats

Ingredients

• 5 zucchini
• 1 tablespoon olive oil
• 3 spring onions finely chopped
• 3 cloves garlic pressed or grated
• 1 teaspoon fresh oregano or ½ teaspoon dried
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 cup (250 grams) ricotta
• ½ cup (50 grams) parmesan
• ½ cup (50 grams) sun-dried tomatoes cut into small pieces
• ½ cup (60 grams) breadcrumbs

Instructions

1. Preheat oven to 400°F or 200°C. Wash and dry zucchini, remove the tips, cut them in half lengthwise, and scoop the flesh out with a spoon.

2. Chop the flesh with a knife.

3. In a large pan, heat olive oil, then add finely chopped spring onions and fry them for 3 minutes.

Add grated garlic and fry for one more minute.

Add the zucchini flesh, season with oregano, salt, and black pepper and cook for about 5 minutes.

4. Turn heat off, and add ricotta, parmesan, chopped sun-dried tomatoes, and breadcrumbs.

Mix with a spoon until well combined.

5. Fill the zucchini boats, then arrange them on a baking sheet lined with parchment paper. Optionally, sprinkle with some grated parmesan.

6. Bake at 400°F or 200°C for 20 minutes or until golden brown on top and tender-crisp at the bottom.

Arrange them on a serving platter and enjoy them as an appetizer, main or side dish.

Substitutions

• Zucchini: substitute eggplants.
• Olive oil: substitute vegetable oil.
• Green onions: substitute one small onion or shallot.
• Oregano: substitute fresh or dried mint, parsley, thyme, or basil.
• Ricotta cheese: substitute vegan ricotta.
• Parmesan cheese: substitute vegan parmesan cheese.
• Breadcrumbs: substitute gluten-free breadcrumbs.
• Sun-dried tomatoes: substitute olives or chopped marinated artichoke hearts.

Storage

Make ahead: this is a good recipe for meal prep, as the zucchinis keep well in the fridge for a few days. If you have guests over and want to get ahead in the kitchen, you can prep the stuffing ahead of time, get the hollowed zucchini ready on a baking tray, and keep them separated in the fridge till ready to assemble and bake them.

Refrigerator: store leftover stuffed zucchini in an airtight container in the fridge for 3 days. Reheat them in the microwave, preheated oven, or air fryer.

Freezer: you can freeze stuffed zucchini before and after cooking. They freeze pretty well; however, the zucchini will lose some texture and become softer in both cases. Arrange the boats on a smaller baking sheet lined with parchment paper, put them in the freezer for 2 hours, then transfer them into a freezer-friendly bag to save space and put them back in the freezer for up to 3 months. Thaw them in the refrigerator over several hours.

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❤️ Nico & Louise