Stuffed Zucchini
Stuffed zucchini offers a delightful blend of summer freshness and rich flavors, making it an ideal dish for any occasion. This easy recipe features tender zucchini filled with a creamy mixture of ricotta, sun-dried tomatoes, and herbs, resulting in a comforting meal that’s both nutritious and satisfying. Whether you choose to bake or air-fry, these vibrant zucchini boats are guaranteed to impress your family and friends. Perfect for busy weeknights or special gatherings, stuffed zucchini is versatile and customizable—allowing you to experiment with various fillings. Serve it warm with a squeeze of lemon juice for an extra burst of flavor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 5 (one stuffed half per serving) 1x
- Category: Main
- Method: Baking/Air-frying
- Cuisine: Italian
Ingredients
Scale
- 5 medium-sized zucchinis
- 1 cup ricotta cheese
- ¾ cup grated parmesan cheese
- ½ cup chopped sun-dried tomatoes
- 1 tablespoon olive oil
- 3 spring onions
- 3 cloves garlic
- Breadcrumbs
- Dried oregano
- Salt
- Black pepper
- Lemon zest
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and halve the zucchinis lengthwise; scoop out the flesh.
- In a skillet, heat olive oil over medium heat; sauté chopped spring onions and garlic for 2–3 minutes.
- Add chopped zucchini flesh, oregano, salt, and pepper; cook until moisture evaporates.
- Mix in ricotta, parmesan, sun-dried tomatoes, breadcrumbs, and lemon zest until combined.
- Fill each zucchini half with the mixture and place on a parchment-lined baking sheet.
- Bake for 20 minutes or air-fry at 350°F (180°C) for 12–15 minutes until golden.
Nutrition
- Serving Size: 1 stuffed zucchini half (approximately 120g)
- Calories: 190
- Sugar: 2g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
Find it online: https://homecookflavor.com/stuffed-zucchini/