A light and delicious summer dish featuring tender zucchini stuffed with creamy ricotta, Parmesan, fresh herbs, and garlic, then baked until golden and bubbly. Perfect as a vegetarian main dish, side, or easy summer dinner.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 4
Cuisine: Mediterranean-inspired
Ingredients
For the Zucchini
4 medium zucchini
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
Creamy Ricotta Filling
1½ cups whole-milk ricotta cheese
½ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
½ teaspoon dried oregano
½ teaspoon Italian seasoning
¼ teaspoon black pepper
¼ teaspoon salt
½ cup shredded mozzarella cheese
Optional Summer Additions
½ cup halved cherry tomatoes
¼ cup finely chopped spinach
2 tablespoons sun-dried tomatoes, chopped
Red pepper flakes, to taste
Fresh basil for garnish
Instructions
1. Prepare the zucchini
Preheat oven to 400°F (200°C).
Wash and dry the zucchini. Slice each zucchini lengthwise.
Using a spoon, carefully scoop out the center, leaving about ¼ inch of zucchini flesh around the edges.
Chop the scooped zucchini flesh finely and set aside.
2. Pre-bake the zucchini
Place the zucchini halves cut-side up on a lightly greased baking dish.
Brush with olive oil and season with salt and pepper.
Bake for 8–10 minutes to soften slightly.
Remove from the oven.
3. Make the ricotta filling
In a large bowl, combine:
Ricotta
Parmesan
Egg
Garlic
Basil
Parsley
Oregano
Italian seasoning
Salt
Black pepper
Mix until creamy.
Fold in the chopped zucchini flesh and any optional vegetables you’re using.
4. Stuff the zucchini
Spoon the ricotta mixture generously into each zucchini half.
Don’t worry if the filling is slightly rounded on top—it will settle as it bakes.
Sprinkle mozzarella over each stuffed zucchini.
5. Bake
Return the baking dish to the oven.
Bake for 18–22 minutes, until the zucchini is tender and the cheese is melted and golden.
For a deeper golden top, broil for 1–2 minutes, watching carefully.
6. Garnish and serve
Let the zucchini rest for 5 minutes.
Garnish with fresh basil, parsley, Parmesan, and a small pinch of red pepper flakes.
Serve warm.
Optional Tomato Finish
For an extra summery version, scatter ½ cup cherry tomatoes around the stuffed zucchini before baking.
The tomatoes will roast and become juicy and slightly caramelized.
You can also drizzle the finished dish with a little extra-virgin olive oil and fresh lemon juice.
Serving Suggestions
Serve with:
Fresh tomato salad
Greek salad
Grilled chicken
Grilled fish
Crusty bread
Quinoa
Couscous
Roasted potatoes
For a light vegetarian meal, serve two stuffed zucchini halves with a large green salad.
Nut Information
This recipe is naturally nut-free as written.
There are no peanuts or tree nuts in the listed ingredients.
If preparing this for someone with a serious allergy, check labels on:
Ricotta
Parmesan
Mozzarella
Italian seasoning
Sun-dried tomatoes
Packaged ingredients can have cross-contact warnings.
Optional nuts
Chopped walnuts, almonds, or pine nuts can be added for crunch, but they are not necessary. Omit them completely for a nut-free version.
Gluten Information
The recipe itself is naturally gluten-free.
If serving with bread or packaged ingredients, check labels if gluten avoidance is required.
Storage & Reheating
Refrigerator
Store leftovers in an airtight container for 3–4 days.
Reheating
Reheat in a 350°F (175°C) oven for 10–15 minutes or until warmed through.
You can also microwave individual portions, although the zucchini will be softer.
Freezing
Freezing is possible, but zucchini contains a lot of water and can become softer after thawing. For the best texture, enjoy it fresh or refrigerated.
Q&A
Q: Can I use yellow squash instead of zucchini?
Yes! Yellow summer squash works beautifully with the ricotta filling.
Q: Can I make this without egg?
Yes. The egg helps bind the filling, but you can omit it. The filling will be slightly softer.
Q: Can I use low-fat ricotta?
Absolutely. Whole-milk ricotta gives the creamiest result, but part-skim ricotta works well too.
Q: Can I add chicken?
Yes. Add finely chopped cooked chicken for a higher-protein version.
Q: Can I make this vegan?
You would need plant-based ricotta, dairy-free Parmesan and mozzarella, plus an egg substitute.
Q: How do I prevent watery stuffed zucchini?
Don’t overcook the zucchini before stuffing, and avoid adding too many watery vegetables to the filling. You can also lightly salt the scooped zucchini flesh and squeeze out excess moisture.
Q: Can I prepare this ahead of time?
Yes. Assemble the stuffed zucchini several hours ahead, refrigerate, and bake just before serving.
Q: Can I use cottage cheese instead of ricotta?
Yes. Blend the cottage cheese until smooth for a texture closer to ricotta.
Q: Can I make this spicy?
Definitely! Add red pepper flakes, cayenne, or finely chopped fresh chili to the filling.
Q: Is this a good summer meal?
Yes! Zucchini, basil, tomatoes, and fresh herbs make it especially suited to summer when these vegetables are plentiful.
Tips for the Best Results
Choose medium-sized zucchini so they’re large enough to hold plenty of filling.
Don’t scoop too deeply—the zucchini needs sturdy walls.
Fresh basil makes a big difference.
For extra browning, broil briefly at the end.
Let the zucchini rest for a few minutes before serving so the filling sets slightly.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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