Zucchini Stuffed with Herby Ricotta  Baked in Rich Tomato Sauce

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