Stuffed Zucchini
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Tender zucchini boats filled with creamy ricotta, fragrant basil, and a hint of lemon—nestled in a simple tomato sauce and baked until golden. This rustic Italian-inspired recipe is perfect for a light dinner, elegant appetizer, or vegetarian main that feels both cozy and refined.
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📋 Ingredients
🥒 For the Zucchini & Filling
| Ingredient | Amount | Notes |
|---|---|---|
| Zucchini | 6 (about 6 in / 15 cm long) | Halved and hollowed for stuffing |
| Extra virgin olive oil | 3 tbsp + extra for drizzling | For sautéing and finishing |
| Onion | 1 small, finely chopped | Adds sweetness and depth |
| Garlic cloves | 2, finely chopped | For aromatic flavor |
| Fresh breadcrumbs | ½ cup | Adds texture to the filling |
| Fresh basil | ¼ cup, finely shredded | Bright and herbaceous |
| Fresh ricotta cheese | 1½ cups | Creamy and mild |
| Pecorino Romano cheese | 3 tbsp, finely grated + extra | Sharp and salty—perfect for topping |
| Lemon zest | From ½ lemon | Adds a fresh citrus note |
| Egg | 1 large, lightly beaten | Binds the filling |
| Salt & freshly ground pepper | To taste | For seasoning |
🍅 For the Tomato Sauce
| Ingredient | Amount | Notes |
|---|---|---|
| Extra virgin olive oil | 2 tbsp | For sautéing garlic |
| Garlic cloves | 2, finely chopped | Adds depth to the sauce |
| Canned whole peeled tomatoes | 14.5 oz (400 g), pureed | Use high-quality tomatoes for best flavor |
| Salt | To taste | Adjust as needed |
| Sugar | A pinch, if needed | Balances acidity |
🍽️ Instructions
- Prep the Oven & Zucchini
- Preheat oven to 400°F (200°C).
- Lightly oil a baking dish that fits the zucchini snugly.
- Cut zucchini in half lengthwise and scoop out the pulp, leaving shells intact.
- Sprinkle shells with salt. Finely chop the pulp.
- Make the Filling
- Heat 3 tbsp olive oil in a pan over medium heat.
- Sauté onion and garlic until soft (about 5 minutes).
- Add chopped zucchini pulp and cook until tender.
- Stir in breadcrumbs and remove from heat.
- In a bowl, mix ricotta, basil, Pecorino, lemon zest, and egg.
- Fold in the sautéed mixture and season with salt and pepper.
- Prepare the Tomato Sauce
- In a clean pan, heat 2 tbsp olive oil and sauté garlic until fragrant.
- Add pureed tomatoes, season with salt, and simmer briefly.
- Add a pinch of sugar if needed to balance acidity.
- Pour sauce into the prepared baking dish.
- Stuff & Bake
- Fill each zucchini shell with the ricotta mixture.
- Nestle them into the tomato sauce and sprinkle with extra Pecorino.
- Bake for 30–35 minutes, until tender and lightly browned.
- Tent with foil if browning too quickly. For extra color, broil briefly at the end.
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