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Ricotta Stuffed Zucchini Boats with Lemon and Parsley Recipe

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4.2 from 10 reviews

This Ricotta Stuffed Zucchini recipe features tender zucchini halves roasted to perfection, then filled with a creamy ricotta, Parmesan, and breadcrumb mixture infused with garlic and fresh lemon. Finished under the broiler for a golden bubbly top, it makes a delightful, light main or side dish that’s bursting with fresh flavors and perfect for a quick 30-minute meal.

  • Author: Lilya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Zucchini and Seasoning

  • 4 medium zucchini
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup olive oil, divided

Stuffing

  • 2 cups ricotta cheese
  • 1/2 cup grated Parmigiano Reggiano cheese, plus extra for serving
  • 1/2 cup plain breadcrumbs, plus extra for sprinkling
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • Juice of 1 lemon

Garnish

  • 1 lemon, sliced into rounds

Instructions

  1. Preheat and Prepare Zucchini: Preheat your oven to 400°F (200°C) and position the oven rack in the middle. Cut each medium zucchini in half lengthwise and use a spoon to scoop out the interior seeds carefully, creating zucchini boats. Season the insides evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Drizzle olive oil onto each zucchini half.
  2. Roast Zucchini: Place the zucchini halves on a sheet pan and roast in the oven for 20-25 minutes until they become fork-tender but still hold their shape.
  3. Prepare Flavor Base: While zucchini roasts, chop 1/4 cup fresh parsley and mince 2 garlic cloves. Grate 1/2 cup Parmigiano Reggiano cheese. Slice one lemon into thin rounds for garnishing later.
  4. Sauté Garlic: Heat 1/4 cup olive oil in a pan over medium heat. Add the minced garlic and sauté until it becomes lightly golden and fragrant. Remove from heat and set aside the garlic and oil mixture for the stuffing.
  5. Make the Ricotta Filling: In a large mixing bowl, combine 2 cups of ricotta, 1/2 cup grated Parmigiano Reggiano, 1/2 cup plain breadcrumbs, the juice of 1 lemon, 1/4 cup chopped parsley, and the garlic-infused olive oil. Mix thoroughly until all ingredients are well incorporated.
  6. Stuff the Zucchini Boats: After the zucchini has cooled slightly from roasting, fill each half generously with the ricotta mixture. Sprinkle a small amount of breadcrumbs on top of each to add a slight crispness upon broiling.
  7. Broil to Finish: Arrange the sliced lemon rounds around the stuffed zucchini on the baking sheet. Place the pan under the broiler on the middle rack and broil for 5-7 minutes until the cheese topping becomes bubbly and develops a golden brown color.
  8. Serve: Remove from the oven and serve immediately with extra grated Parmigiano Reggiano and lemon wedges on the side to enhance the fresh citrus flavor. Enjoy your delicious, creamy ricotta stuffed zucchini!

Notes

  • Use fresh, medium-sized zucchini for best results; avoid overly large zucchinis as they can be watery.
  • If you prefer a crispier texture, use gluten-free breadcrumbs to make the dish gluten-free.
  • The broiling step adds a lovely golden crust, but watch carefully to prevent burning.
  • This dish can be served warm or at room temperature, making it great for entertaining.
  • For a vegetarian option, ensure your Parmesan is vegetarian-friendly or substitute with a vegetarian hard cheese.

Find it online: https://familyhomemeals.com/ricotta-stuffed-zucchini-boats-with-lemon-and-parsley-recipe/