Stuffed zucchini is my grandma’s recipe of zucchini filled with mouthwatering ricotta and sun-dried tomato. It’s a quick and versatile meal and it works in the oven or in the air fryer.
If you want more easy zucchini recipes, try our one-pot zucchini pasta, zucchini fritters, and zucchini boats.
Introduction
Stuffed zucchini were a staple in my Nonna Lidia’s kitchen. Tender zucchini, hollowed out and filled with a creamy mix of ricotta and flavorful herbs.
She had a magic touch with stuffed vegetables. Her secret? Stale bread – we use breadcrumbs – and a generous handful of grated parmesan. Simple Italian ingredients that pack in serious flavor and texture.
My spin on her classic? Sun-dried tomatoes. Louise is obsessed with them, so they’ve become a regular in our kitchen.
You’ll see them pop up in our sun-dried tomato pasta, marry-me chickpeas, and our go-to easy pasta salad. The sun-dried tomatoes add a bold Tuscan punch to any quick meal.
Making this stuffed zucchini is a breeze! It’s quick to assemble and always a crowd-pleaser. Louise and I enjoy it for meal prep too. Leftovers keep well for days and reheat like a dream.
Serve the zucchini with a dollop of tzatziki and arugula salad for a light dinner idea. If you’re into stuffed veggies, don’t stop here – try our stuffed tomatoes, and stuffed peppers. Each one is a hearty, protein-packed vegetarian dish with all those warm Mediterranean vibes you love.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Zucchini: Use green or yellow zucchini or summer squash – medium size is best for stuffing. Cut in half lengthwise and scoop out the flesh (save it for the filling). You can also stuff bell peppers or eggplants with the same filling.
- Olive Oil: Use extra virgin or regular olive oil, or swap with avocado oil.
- Scallions: Essential for flavor. Substitute with yellow onion or shallot if needed.
- Oregano: Adds an Italian touch. Swap with Italian herbs, thyme, or basil.
- Ricotta: Creamy and light – great for filling. Use whole milk ricotta or vegan ricotta.
- Parmesan: Adds flavor and umami. Try pecorino romano for more kick, or vegan parmesan as a substitute.
- Sundried Tomatoes: Packed with umami. Swap with olives or marinated artichokes.
- Italian Breadcrumbs: Use gluten-free breadcrumbs if needed.
How to make stuffed zucchini
Step 1 – 2: Prep the Zucchini – Preheat oven to 400°F (200°C).
Wash and dry the zucchini, slice in half lengthwise, and scoop out the flesh with a spoon or melon baller. Finely chop the scooped-out flesh and set aside.
Step 3 – 4 Cook the Filling – In a large skillet, heat olive oil over medium heat.
Add chopped scallions and pressed garlic; sauté for 2–3 minutes.
Stir in the chopped zucchini flesh, oregano, salt, and pepper. Cook about 5 minutes until the moisture evaporates.
Step 5 – 6: Mix the filling – Transfer mixture to a bowl. Stir in chopped sun-dried tomatoes, ricotta, parmesan, breadcrumbs, and lemon zest. Mix until well combined.
Step 7 – 8: Assemble and Bake – Fill zucchini boats with the stuffing and place on a parchment-lined baking sheet. Top with extra parmesan or mozzarella if desired.
Bake for 20 minutes (or air-fry at 350°F / 180°C for 12–15 minutes) until golden on top and tender-crisp. Serve warm with a squeeze of lemon juice and fresh basil, if you like.
Tips
- Zucchini size – Go for medium-sized as they are easier to stuff and hold their shape better.
- Use the flesh – It adds flavor and moisture to the filling, but make sure to sauté it first to remove excess water.
- Filling shouldn’t be too wet – That’s why we add a bit of breadcrumbs. Add more if you think it’s necessary.
- Cheese mix – We recommend ricotta for creaminess and parmesan for umami and savory taste. Feel free to swap pecorino, shredded mozzarella, or feta. Vegan? Use non-dairy ricotta and cheese.
More zucchini recipes
If you tried this Stuffed Zucchini recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Stuffed Zucchini
Ingredients
- 5 zucchini medium-sized
- 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
- ¾ cup parmesan cheese grated
- ½ packed cup sun-dried tomatoes chopped
- ½ cup breadcrumbs
- 1 teaspoon grated lemon zest
Instructions
- Prep the Zucchini – Preheat oven to 400°F (200°C). Wash and dry 5 zucchini, slice in half lengthwise, and scoop out the flesh with a spoon or melon baller. Finely chop the scooped-out flesh and set aside.
- Cook the Filling – In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 3 spring onions (chopped) and 3 cloves garlic (grated); sauté for 2–3 minutes. Stir in the chopped zucchini flesh, 1 teaspoon dried oregano, 1 teaspoon salt, and ⅛ teaspoon black pepper. Cook about 5 minutes until the moisture evaporates.
- Mix the filling – Transfer mixture to a bowl. Stir in 1 cup ricotta cheese, ¾ cup parmesan cheese, ½ packed cup sun-dried tomatoes (chopped), ½ cup breadcrumbs, and 1 teaspoon grated lemon zest. Mix until well combined.
- Assemble and Bake – Fill zucchini boats with the stuffing and place on a parchment-lined baking sheet. Top with extra parmesan or mozzarella if desired. Bake for 20 minutes (or air-fry at 350°F / 180°C for 12–15 minutes) until golden on top and tender-crisp. Serve warm with a squeeze of lemon juice and fresh basil, if you like.
Video
Notes
- Zucchini –> eggplant.
- Olive oil –> vegetable oil.
- Green onions –> one small onion or shallot.
- Oregano –> dried mint, parsley, thyme, or basil.
- Ricotta cheese –> vegan ricotta.
- Parmesan cheese –> vegan parmesan cheese.
- Breadcrumbs –> gluten-free breadcrumbs.
- Sun-dried tomatoes –> olives or chopped marinated artichoke hearts.
- Zucchini size – Go for medium-sized as they are easier to stuff and hold their shape better.
- Use the flesh – It adds flavor and moisture to the filling, but make sure to sauté it first to remove excess water.
- Filling shouldn’t be too wet – That’s why we add a bit of breadcrumbs. Add more if you think it’s necessary.
- Cheese mix – We recommend ricotta for creaminess and parmesan for umami and savory taste. Feel free to swap pecorino, shredded mozzarella, or feta. Vegan? Use non-dairy ricotta and cheese.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Looking for health vegetarian dishes. I came across this recipe and tried it tonight. It was delicious. There is no need to alter this recipe at all. I will be making it again.
Hi Russ,
That’s wonderful. Nico’s Nonna Lidia would have been proud to hear (it is her recipe, slightly tweaked, that we used).
Thank you for taking the time to comment here! Kindest, Louise
This is a lovely recipe. The homemade ricotta is divine and the flavours of this dish are scrumptious. Everyone loves this when I make it. It needs no changes. It’s perfect!
Best thing is that you can prep everything in advance which makes it perfect for entertaining guests.
Fantastic, Petra! I’m so happy that you enjoyed this recipe 🙂
Thanks you for taking valuable time to leave a comment here ❤️
My husband RARELY compliments me on my cooking. He really liked this …he LIKED IT!
I’m going to broil for the last minute to make it crispy on top…otherwise…perfect recipe. Thank you
Hi Nikki,
I smiled as I read your comment, it is just SO wonderful that your husband like the zucchini (and that he paid you a compliment). Well done!
Thanks for taking the time to write a comment here 🙂
Kindest, Louise
it is an absolutely amazing recipe, easy to make and soooo delicious!