Stuffed zucchini is a versatile, flavorful, and nutritious dish that makes an excellent appetizer, side, or even a light main course. This recipe combines the fresh taste of zucchini with a savory filling made of ricotta, parmesan, and sun-dried tomatoes, all seasoned to perfection with garlic, oregano, and a hint of lemon zest. Whether you’re catering to a vegetarian, vegan, or omnivore crowd, this dish is easily customizable with simple substitutions. Plus, it’s a fantastic way to enjoy the bounty of zucchini during the summer months or any time of the year. Let’s get cooking!
Ingredients
- 5 medium-sized zucchini
- 1 tablespoon olive oil
- 3 spring onions, finely chopped
- 3 garlic cloves, pressed or grated
- 1 teaspoon dried oregano
- 1 teaspoon salt (or more to taste)
- 1/8 teaspoon black pepper
- 1 cup ricotta cheese (substitute with vegan ricotta if desired)
- 3/4 cup parmesan cheese (substitute with vegan parmesan if desired)
- 1/2 packed cup sun-dried tomatoes, cut into small pieces
- 1/2 cup breadcrumbs
- 1 teaspoon grated lemon zest
Instructions
- Prepare the Zucchini: Preheat the oven to 375°F (190°C). Rinse the zucchini well, then slice each one lengthwise down the center. Using a spoon, carefully scoop out the center flesh, leaving about a 1/4-inch border around the edges to create a “boat.” Set the zucchini flesh aside for later use. Arrange the zucchini boats on a baking sheet lined with parchment paper or lightly greased with olive oil.
- Sauté the Vegetables: Heat the olive oil in a skillet over medium heat. Add the chopped spring onions and sauté for about 2-3 minutes until they become translucent. Stir in the garlic and cook for about a minute, or until it releases a delightful aroma. Watch closely to prevent it from burning.
- Make the Filling: In a large mixing bowl, combine the sautéed spring onions and garlic, ricotta cheese (or vegan ricotta), parmesan cheese (or vegan parmesan), sun-dried tomatoes, breadcrumbs, oregano, salt, black pepper, and lemon zest. Mix well to create a thick, creamy filling. If desired, you can chop and add some of the reserved zucchini flesh to the filling to avoid waste and add extra flavor and texture.
- Stuff the Zucchini: Generously spoon the filling into each zucchini boat, pressing down slightly to pack the filling in. The filling should be heaped slightly over the edges of the zucchini for a satisfying bite.
- Bake the Zucchini: Place the stuffed zucchini in the preheated oven and bake for 20-25 minutes or until the zucchini is tender and the filling is golden and bubbling. For extra crispiness, you can broil the zucchini for an additional 1-2 minutes at the end of the baking time.
- Serve: Once done, remove the zucchini from the oven and let them cool for a couple of minutes. Serve warm as a side dish or a light meal, garnished with extra parmesan or fresh herbs like basil or parsley, if desired.
Conclusion
Stuffed zucchini is a beautiful, wholesome dish that strikes the perfect balance between fresh, creamy, and savory flavors. The zucchini boats provide a tender, slightly crisp base that complements the rich filling of cheeses, sun-dried tomatoes, and aromatic seasonings. With the option to make it vegan, this recipe is adaptable and perfect for anyone looking for a delicious way to elevate their vegetable game. Pair it with a crisp salad or serve it as part of a larger meal for a delightful culinary experience. Enjoy!