Mediterranean Stuffed Zucchini with Ricotta
This Mediterranean-inspired dish features tender zucchini boats filled with creamy ricotta, fresh herbs, and sun-dried tomatoes, then baked until golden. It’s light yet satisfying, making it perfect for a healthy lunch, dinner, or side dish. The ricotta filling pairs beautifully with the zucchini’s mild sweetness, while herbs and olives give it that classic Mediterranean flavor.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
4 medium zucchinis
1 tablespoon olive oil (plus extra for drizzling)
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 cup cherry tomatoes, diced (or sun-dried tomatoes, chopped)
1/4 cup pitted Kalamata olives, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped (or 1/2 teaspoon dried)
1 garlic clove, minced
1/2 teaspoon dried oregano
Salt and black pepper, to taste
Optional garnish: extra Parmesan, parsley, or a drizzle of balsamic glaze
Instructions
Prepare the zucchini
Preheat oven to 375°F (190°C).
Slice zucchinis in half lengthwise. Use a spoon to scoop out the center flesh, leaving about 1/4-inch border to form boats. Reserve the scooped flesh and chop it finely.
Cook the filling
Heat 1 tablespoon olive oil in a skillet over medium heat.
Add the chopped zucchini flesh and minced garlic. Sauté for 2–3 minutes until softened. Remove from heat and let it cool slightly.
Mix the ricotta filling
In a bowl, combine ricotta cheese, Parmesan, cherry tomatoes (or sun-dried), olives, parsley, basil, oregano, and the sautéed zucchini mixture.
Season with salt and pepper to taste. Stir until well blended.
Stuff the zucchini boats
Place zucchini halves on a baking dish.
Spoon the ricotta mixture evenly into each zucchini half.
Drizzle lightly with olive oil.
Bake
Bake for 20–25 minutes, until zucchini is tender and the filling is slightly golden on top.
Serve
Garnish with extra Parmesan, fresh herbs, or a drizzle of balsamic glaze before serving.
Tips
Choose medium zucchinis: Smaller ones may be hard to stuff, and very large ones can be watery.
Avoid sogginess: After scooping, sprinkle the zucchini boats lightly with salt and let them sit for 5 minutes, then pat dry with a paper towel before filling.
Ricotta texture: If your ricotta is very wet, drain it in a sieve for 10–15 minutes to prevent a watery filling.
Cheese upgrade: Mix in some shredded mozzarella or feta with the ricotta for extra flavor.
Make ahead: You can prepare the filling a few hours in advance and assemble right before baking.
Variations
Protein boost: Add cooked shredded chicken, ground turkey, or crumbled cooked sausage to the ricotta mixture.
Veggie lovers: Add finely diced bell peppers, spinach, or mushrooms to the filling for more color and nutrition.
Vegan option: Use a plant-based ricotta alternative and skip Parmesan or use vegan cheese.
Spicy twist: Stir in a pinch of red pepper flakes or chopped fresh chili for a mild heat.
Herb switch: Swap parsley and basil for dill and mint for a fresh, summery variation.
Greek style: Add chopped spinach, crumbled feta, and a sprinkle of oregano for a more traditional Greek flavor.
Q&A
Q: Can I freeze stuffed zucchini?
A: It’s best enjoyed fresh because zucchini can release water after freezing. If you must freeze, bake them first, let them cool completely, then wrap and freeze. Reheat in the oven for best texture.
Q: Can I use cottage cheese instead of ricotta?
A: Yes. Blend cottage cheese in a food processor until smooth to get a similar creamy texture.
Q: How do I make it low-carb and keto-friendly?
A: The recipe is already low-carb. Just make sure to use full-fat ricotta and skip any added breadcrumbs or starchy fillers.
Q: Can I make this on the grill?
A: Yes. Wrap the stuffed zucchini in foil and grill over medium heat for about 15–20 minutes until tender.
Nutrition Facts
(Per serving, based on 4 servings)
Calories: ~210
Protein: 10g
Fat: 14g
Carbohydrates: 10g
Fiber: 3g
Sugar: 5g
Sodium: ~350mg
(Values are approximate and will vary depending on exact ingredients used.)
Final Conclusion
Mediterranean Stuffed Zucchini with Ricotta is a light yet flavorful dish that’s perfect for a quick weeknight dinner or a healthy side. The creamy ricotta blends beautifully with fresh herbs, olives, and tomatoes, while the baked zucchini adds a tender, mild base. It’s versatile enough to adapt for different diets, easy to prepare ahead, and pretty enough to serve to guests.