These Ricotta and Sun-Dried Tomato Stuffed Zucchini Boats offer a flavorful and nutritious dish that’s perfect for both vegetarians and vegans (with easy substitutions). The zucchini are hollowed out and stuffed with a rich mixture of ricotta, sun-dried tomatoes, and parmesan, topped with breadcrumbs for a crispy finish. Whether served as a light main dish or a side, these stuffed zucchini are bursting with Mediterranean flavors and are sure to impress at any meal.
Ingredients:
- 5 medium zucchini
- 1 tablespoon olive oil
- 3 spring onions, finely chopped
- 3 cloves garlic, pressed or grated
- 1 teaspoon dried oregano
- 1 teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
- 1 cup ricotta cheese (or vegan ricotta for a dairy-free option)
- ¾ cup parmesan cheese (or vegan parmesan for a dairy-free option)
- ½ packed cup sun-dried tomatoes, cut into small pieces
- ½ cup breadcrumbs
- 1 teaspoon grated lemon zest
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by covering it with parchment paper or aluminum foil, then set a wire rack on top.
- Prepare the Zucchini: Slice the zucchini in half lengthwise and use a spoon to scoop out the center, creating “boats.” Set aside the scooped-out zucchini flesh and chop it finely.
- Sauté the Filling Ingredients: Warm olive oil in a frying pan set over medium heat. Add the chopped spring onions, garlic, and the finely chopped zucchini flesh. Cook for 4-5 minutes until softened. Season with dried oregano, salt, and black pepper.
- Make the Filling: In a mixing bowl, combine the sautéed vegetable mixture with ricotta cheese, parmesan cheese, sun-dried tomatoes, breadcrumbs, and grated lemon zest. Mix until well combined.
- Stuff the Zucchini Boats: Spoon the ricotta mixture evenly into each zucchini boat, packing the filling gently with the back of a spoon.
- Bake the Zucchini: Arrange the stuffed zucchini boats on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the filling is golden on top.
- Serve: Once baked, remove from the oven and let the zucchini cool for a few minutes before serving. Garnish with extra parmesan or fresh herbs if desired.
Conclusion:
These Ricotta and Sun-Dried Tomato Stuffed Zucchini Boats are a delicious, nutritious way to enjoy fresh zucchini. The combination of creamy ricotta, savory sun-dried tomatoes, and crunchy breadcrumbs creates a perfect balance of flavors and textures. They make for a light and satisfying meal or an impressive side dish for any dinner party.
Ricotta and Sun-Dried Tomato Stuffed Zucchini Boats
Tender zucchini stuffed with a creamy mixture ofricotta, sun-dried tomatoes, and parmesan, baked to perfection with a crispybreadcrumb topping.
Ingredients
- 5 medium zucchini
- 1 tablespoon olive oil
- 3 spring onions finely chopped
- 3 cloves garlic pressed or grated
- 1 teaspoon dried oregano
- 1 teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- 1 cup ricotta cheese or vegan ricotta for a dairy-free option
- ¾ cup parmesan cheese or vegan parmesan for a dairy-free option
- ½ packed cup sun-dried tomatoes cut into small pieces
- ½ cup breadcrumbs
- 1 teaspoon grated lemon zest
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by covering it with parchment paper or aluminum foil, then set a wire rack on top.
- Prepare the Zucchini: Slice the zucchini in half lengthwise and use a spoon to scoop out the center, creating “boats.” Set aside the scooped-out zucchini flesh and chop it finely.
- Sauté the Filling Ingredients: Warm olive oil in a frying pan set over medium heat. Add the chopped spring onions, garlic, and the finely chopped zucchini flesh. Cook for 4-5 minutes until softened. Season with dried oregano, salt, and black pepper.
- Make the Filling: In a mixing bowl, combine the sautéed vegetable mixture with ricotta cheese, parmesan cheese, sun-dried tomatoes, breadcrumbs, and grated lemon zest. Mix until well combined.
- Stuff the Zucchini Boats: Spoon the ricotta mixture evenly into each zucchini boat, packing the filling gently with the back of a spoon.
- Bake the Zucchini: Arrange the stuffed zucchini boats on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the filling is golden on top.
- Serve: Once baked, remove from the oven and let the zucchini cool for a few minutes before serving. Garnish with extra parmesan or fresh herbs if desired.