Zucchini, oh zucchini! It’s that charming green vegetable that often gets overshadowed by its flashier counterparts. But when you turn it into stuffed zucchini with ricotta light creamy flavorful goodness, it becomes the star of the show. Picture this: tender zucchini shells filled to the brim with a creamy, dreamy ricotta mixture, seasoned just right to make your taste buds dance like no one’s watching. This dish doesn’t just taste good; it even smells incredible as it bakes, filling your kitchen with an aroma that makes everyone wonder what culinary magic is happening.
Now, let me take you back to the first time I made stuffed zucchini. It was a sunny Saturday afternoon, and I wanted to impress my friends who popped over for lunch. As I pulled those golden-brown zucchini boats out of the oven, their eyes widened in delight. The combination of flavors was so good that one friend declared it “the best thing since sliced bread.” Spoiler alert: I had to make an extra batch because they kept coming back for more! Filled with creamy richness and topped with a sprinkle of cheese, this dish is perfect for summer barbecues or cozy family dinners. Get ready for an amazing flavor experience!
Why You'll Love This Recipe
- Stuffed zucchini with ricotta light creamy flavorful offers a delightful blend of flavors that makes meal prep fun and easy
- The vibrant presentation brings color to your table and is sure to impress guests
- You can customize the filling based on seasonal ingredients or leftovers in your fridge
- Perfect as a main or side dish, it’s versatile enough to suit any occasion
I’ll never forget how my family eagerly devoured these stuffed zucchinis during our last cookout. Their smiles said it all!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Medium Zucchini: Choose firm, unblemished zucchinis for the best texture and flavor; they should feel heavy for their size.
Ricotta Cheese: Opt for fresh ricotta; its creaminess adds a rich depth that melts beautifully in the oven.
Shredded Mozzarella: Adds a cheesy gooeyness that pulls everything together; use low-moisture mozzarella for better melting.
Fresh Herbs: Basil and parsley elevate the flavor profile; use them fresh if possible for maximum impact.
Garlic Cloves: Fresh garlic gives a savory kick; don’t skimp on this aromatic staple!
Olive Oil: A drizzle enhances flavor while keeping everything moist; choose high-quality extra virgin olive oil if you can.
Salt and Pepper: Essential seasonings to bring every flavor forward; adjust according to your taste preference.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the Zucchini Boats: Preheat your oven to 375°F (190°C). Wash the zucchinis and slice them in half lengthwise. Scoop out some flesh using a spoon to create boats while leaving about 1/4 inch around the edges.
Mix the Filling: In a bowl, combine ricotta cheese, shredded mozzarella, minced garlic, chopped herbs, salt, and pepper. Stir until well mixed; the smell will be heavenly!
Stuff those Zucchini: Generously fill each zucchini boat with your ricotta mixture using a spoon or piping bag for precision. Don’t be shy—overstuffing is encouraged!
Add Toppings and Drizzle Olive Oil: Sprinkle additional mozzarella on top of each stuffed zucchini boat for extra cheesy goodness. Drizzle with olive oil before placing them in the oven.
Bake Until Golden Brown: Place filled zucchinis on a baking sheet lined with parchment paper. Bake for 25-30 minutes until they’re bubbly and golden brown on top. The aroma will have everyone gathering around!
Let Cool Before Serving : Once baked to perfection, remove from the oven and allow them to cool slightly before serving. Enjoy warm and watch as they disappear faster than you can say “stuffed zucchini!”
With these steps complete, you’ve not only created a visually stunning dish but also filled your home with mouthwatering aromas that pull everyone into the kitchen like moths to a flame! Enjoy each bite of your stuffed zucchini with ricotta light creamy flavorful goodness—your taste buds will thank you!
You Must Know
- Stuffed zucchini with ricotta is not just a dish; it’s a celebration of flavors
- The creamy filling blends beautifully with the fresh, tender zucchini
- This recipe is perfect for impressing guests or simply enjoying a cozy night in
Perfecting the Cooking Process
Start by preheating your oven to 375°F. Hollow out the zucchini while you prepare the ricotta filling to ensure everything cooks evenly and efficiently.
Add Your Touch
Feel free to swap out ricotta for cream cheese or add herbs like basil or dill for a unique twist on classic flavors.
Storing & Reheating
Store leftover stuffed zucchini in an airtight container in the fridge for up to three days. Reheat gently in the oven at 350°F until warmed through.
Chef's Helpful Tips
- When preparing stuffed zucchini, make sure not to overcook them; they should remain slightly firm
- Adding lemon zest brightens the flavors and creates freshness
- For extra creaminess, mix in some grated Parmesan cheese before stuffing
Sometimes, I make this dish when my friends visit, and their smiles tell me it’s a winner every time!
FAQ
Can I use other vegetables instead of zucchini?
Absolutely! Bell peppers or eggplants work wonderfully for stuffing as well.
How can I make this recipe vegan-friendly?
Substitute ricotta with tofu mixed with nutritional yeast and herbs for a tasty vegan option.
What can I serve with stuffed zucchini?
Pair with a crisp salad or garlic bread for a delightful meal combination.
Delightful Stuffed Zucchini with Ricotta
Indulge in the deliciousness of stuffed zucchini filled with creamy ricotta cheese, fresh herbs, and gooey mozzarella. This dish not only showcases the tender texture of zucchini but also offers a burst of flavor that will impress at any gathering. Perfect for summer barbecues or cozy family dinners, these cheesy zucchini boats are sure to be a hit!
- Total Time: 45 minutes
- Yield: Serves 4
Ingredients
- 4 medium zucchinis
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Wash zucchinis and slice them in half lengthwise. Scoop out some flesh to create boats.
- In a bowl, mix ricotta cheese, mozzarella, garlic, herbs, salt, and pepper until well combined.
- Generously fill each zucchini boat with the ricotta mixture.
- Top with extra mozzarella and drizzle with olive oil.
- Place on a baking sheet lined with parchment paper and bake for 25-30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half (150g)
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
