Zucchini Stuffed with Herby Ricotta Baked in Rich Tomato Sauce
Tender zucchini boats filled with creamy ricotta blended with fresh herbs and lemon zest, baked gently in a garlicky, aromatic tomato sauce. Light, elegant, and totally Mediterranean — perfect for a weeknight dinner or a summer gathering!
⏱️ Time
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 50–55 minutes
Ingredients
For the Zucchini:
4 medium zucchinis, halved lengthwise
Olive oil
Salt and pepper
For the Ricotta Filling:
1 cup ricotta cheese (drained if very wet)
¼ cup grated Parmesan (or vegetarian hard cheese)
1 small garlic clove, minced
Zest of ½ lemon
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil or dill
Salt & black pepper to taste
Optional: pinch of red pepper flake
For the Tomato Sauce:
1 tbsp olive oil
2 garlic cloves, minced
1 can (400g) crushed tomatoes
1 tsp dried oregano
Salt & pepper to taste
1 tsp sugar or honey (optional, to balance acidity)
Instructions
1. Prepare Zucchini Boats:
Preheat oven to 190°C (375°F). Scoop out the center of each zucchini half with a spoon, leaving a ½-inch thick shell. Brush with olive oil and sprinkle with salt and pepper. Place in a baking dish.
2. Make Ricotta Filling:
In a bowl, mix ricotta, Parmesan, garlic, lemon zest, herbs, salt, and pepper. Taste and adjust seasoning.
3. Make Tomato Sauce:
In a saucepan, heat olive oil over medium. Add garlic, cook for 1 minute. Add crushed tomatoes, oregano, salt, pepper, and sugar/honey. Simmer 10 minutes until slightly thickened.
4. Assemble:
Spoon a layer of tomato sauce into the bottom of the baking dish. Stuff zucchini boats generously with ricotta filling. Place them over the sauce. Spoon a bit of sauce over each.
5. Bake:
Cover loosely with foil and bake 25–30 minutes until zucchini is tender. Uncover and bake 5 more minutes to slightly brown tops.
6. Serve:
Garnish with more herbs, a sprinkle of Parmesan, and serve with crusty bread, quinoa, or a leafy salad.
Tips
Make it vegan: Use vegan ricotta and skip Parmesan or sub with nutritional yeast.
Add crunch: Top with a mix of breadcrumbs + olive oil before baking.
More flavor: Add sun-dried tomatoes or sautéed spinach to the ricotta mix.
❓ Frequently asked questions FAQ
Can I make it ahead?
Yes! Assemble it ahead, refrigerate, and bake when ready.
What can I serve it with?
Lemony couscous, farro salad, or garlic toast are perfect.
Can I use other veggies?
Yes! Try stuffing eggplant or bell peppers with the same ricotta filling.
Nutrition information
Calories: 260
Protein: 11g
Fat: 15g
Carbs: 20g
Fiber: 4g