This easy cheesy zucchini dish is packed with creamy ricotta and topped with melty cheese! It’s like a hug for your taste buds, perfect for a quick meal or a light snack.
I love how the zucchini gets soft and flavorful while the cheese blend is just irresistible. Plus, it’s a fun way to sneak some veggies into dinner. Trust me, you’ll want seconds! 😋
Key Ingredients & Substitutions
Zucchini: Medium zucchinis work best due to their size, making them perfect for stuffing. If you’re short on zucchini, you can use bell peppers or eggplant as great alternatives. They’re equally tasty!
Ricotta Cheese: This brings that creamy goodness to your filling. If you’re lactose intolerant, try a dairy-free ricotta or perhaps a silken tofu blended until smooth.
Cheeses: I love the mix of Parmesan and mozzarella for flavor and stretch. For a lower-fat option, use part-skim mozzarella. You can substitute cheddar or a vegan cheese for a different twist!
Sun-Dried Tomatoes: These add a nice tangy touch. If you don’t have them handy, you can use chopped fresh tomatoes or even a bit of tomato paste for some moisture and flavor.
Breadcrumbs: They add a delightful crunch on top. If gluten-free, substitute with almond flour or crushed cornflakes for a similar effect.
How Do You Get Perfectly Tender Zucchini Boats?
The trick to making the best zucchini boats is ensuring they’re tender yet hold their shape. Here’s how to achieve that:
- First, cut the zucchinis in half lengthwise and scoop out the insides gently to create a boat. Don’t stress; it doesn’t have to be perfect!
- Pre-cook the zucchini flesh in your sauté pan. This softens it and intensifies the flavor while reducing moisture.
- Bake the stuffed zucchinis until they’re just tender but still slightly firm, about 20-25 minutes, to avoid mushiness. Keep an eye on them!
By following these steps, you’ll have zucchini boats that are flavorful, cheesy, and just the right texture. Enjoy your cooking adventure! 😊
Easy Cheesy Zucchini Stuffed With Ricotta
Ingredients You’ll Need:
- 2 medium zucchinis
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1 small garlic clove, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: 2 tbsp breadcrumbs for a crunchy topping
How Much Time Will You Need?
This delicious dish will take about 10 minutes of prep time and 25 minutes of cooking time. In total, you can expect it to take around 35-40 minutes to make these cheesy zucchini goodies!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to preheat at 375°F (190°C). This way, you’re ready to go once your zucchinis are stuffed!
2. Prepare the Zucchinis:
Wash the zucchinis thoroughly. Cut each zucchini in half lengthwise, then use a spoon to scoop out the seeds and some of the flesh inside to make room for your stuffing. Don’t forget to save the scooped out flesh—chop it finely because you’ll need it soon!
3. Sauté the Garlic and Filling:
In a pan over medium heat, add the olive oil. When it’s warm, throw in the minced garlic and sauté it for about 1 minute until you smell that yummy garlic aroma. Then, add the chopped zucchini flesh and sun-dried tomatoes. Cook this mixture for about 3-5 minutes until everything is softened. Remove from heat and let it cool a bit.
4. Mix the Cheese Filling:
In a mixing bowl, combine the ricotta cheese, half of the Parmesan cheese, shredded mozzarella, chopped parsley, and the sautéed veggie mixture. Season with salt and pepper. Stir everything together until well combined and creamy.
5. Stuff the Zucchini Boats:
Take your cheese mixture and spoon it generously into each zucchini boat, pressing down lightly to fit it all in. Be generous; the more cheese, the better!
6. Optional Crispy Topping:
If you like a crunchy top, sprinkle breadcrumbs and the remaining Parmesan cheese over the stuffed zucchinis.
7. Bake:
Place the stuffed zucchinis on a baking sheet and pop them in the oven. Bake for 20-25 minutes or until the tops are golden and the zucchini is tender.
8. Cool and Serve:
Once done, remove the zucchinis from the oven and let them cool slightly. You can sprinkle a bit more fresh parsley on top for a pop of color before serving!
And there you have it—delicious, cheesy zucchini stuffed with ricotta! Enjoy this delightful dish with friends or family, or save some for leftovers; they are just as good the next day!
FAQ for Easy Cheesy Zucchini Stuffed With Ricotta
Can I Use Different Types of Cheese?
Absolutely! While ricotta is the star, you can mix things up with cheeses like goat cheese for tanginess or cheddar for a sharper flavor. Just keep in mind that the cheese you choose will affect the overall taste!
What Should I Do If I Have Leftover Filling?
If you find yourself with extra filling, you can use it in various ways! Try it as a spread on bread, mixed into pasta, or even as a dip. Just store it in an airtight container in the refrigerator for up to 3 days.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the stuffing mixture and scoop out the zucchinis a day in advance. Just store everything in separate containers in the fridge. When you’re ready to enjoy them, stuff the zucchinis and bake as directed!
How Do I Store Leftovers?
Once baked, store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the microwave or warm them in the oven until heated through. Enjoy them again for a quick lunch or dinner!
