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    Home » Mains

    Stuffed Zucchini

    Published: Apr 16, 2023 · by Nico Pallotta

    Jump to Recipe

    Our stuffed zucchini recipe is a delicious and easy way to enjoy this abundant summer vegetable and make a tasty and fulfilling meal everyone will love.

    We make a delicious meat-free filling with ricotta, herbs, and sun-dried tomatoes, then bake the zucchini until tender-crisp and golden. Excellent as an everyday dinner or for special occasions.

    stuffed zucchini  with fresh herbs
    On this page:
    • Ingredients
    • Instructions
    • Variations
    • Serving suggestions
    • Make ahead & storage
    • More zucchini recipes
    • More veggie-based dinners
    • Recipe

    Check out our best easy dinner recipe collection!

    Stuffed zucchini is an easy, delicious, and healthy meal you can enjoy as a side dish or main course for a weeknight dinner or special occasion with family and friends.

    Everyone will love this recipe because it has a comforting flavor, is fulfilling, and makes you feel great.

    Our stuffed zucchini boats are without meat, and you can decide if you want to make them vegetarian with ricotta and parmesan cheese or vegan with dairy-free cheese.

    In both cases, the recipe is easy to put together, and you can use both green and yellow zucchini.

    Leftovers keep well for a few days; we often make a whole tray of zucchini boats and keep them ready in the fridge as a tasty meal prep option.

    stuffed zucchini with ricotta filling

    Ingredients

    Stuffed zucchini ingredients

    Zucchini: you can use both green and yellow zucchini or summer squash. Try to pick medium zucchini that are similar in size and shape. Small zucchini might be hard to fill, while larger ones might have too many seeds.

    We cut the zucchini in half lengthwise and scoop out the flesh to make room for the filling. Remember not to discard the zucchini flesh, as we use it as part of the filling.

    Other veggies you can stuff with the same filling are red bell peppers and eggplants.

    Stuffing

    Zucchini flesh: scooped out from the zucchini.

    Olive oil: you can use extra virgin or regular olive oil.

    Scallions: also called green onions or spring onions. Substitute onion or shallots for scallions.

    Garlic: fresh garlic cloves, pressed or grated.

    Oregano: you can use fresh or dried oregano. Substitute thyme, rosemary, mint, and Italian seasoning, or use your favorite fresh herbs.

    Ricotta cheese: Ricotta is an excellent cheese for filling, thanks to its mild flavor and creamy texture. You can use regular ricotta or non-dairy ricotta.

    Parmesan cheese: grated parmesan is for flavor. You can use regular Parmigiano Reggiano, Grana Padano, or a non-dairy parmesan alternative.

    Breadcrumbs: absorb excess moisture from the zucchini and keep the filling together. Use gluten-free breadcrumbs to make the recipe without gluten.

    Sundried tomatoes: use sun-dried tomatoes in oil. We tried this recipe with and without sundried tomatoes; they are a game changer. First, they look meaty in the filling, which is excellent if you serve these vegetarian stuffed zucchini to meat-eaters. Also, they taste incredible and are packed with umami and flavor, so try not to skip them.

    Salt & pepper: use sea salt and black pepper to taste. Add red pepper flakes if you like spicy stuffing.

    Note: for an alternative filling made with a rich tomato sauce, lentils, and veggies, check out our zucchini boats recipe.

    stuffed zucchini with ricotta on a platter

    Instructions

    Preheat the oven to 400°F or 200°C.

    Wash and dry the zucchini, remove the tips, cut them in half lengthwise, and scoop the flesh out with a spoon, teaspoon, or melon baller (I like to use a measuring teaspoon to do this).

    zucchini flesh and hands

    Chop the flesh finely with a knife; we use it for the filling.

    zucchini filling and knife

    In a large pan, heat the olive oil, then add finely sliced scallions and fry them for 3 minutes on medium heat.

    Add pressed or grated garlic and fry one more minute, then add the chopped zucchini flesh, season with oregano, salt, and black pepper and cook for about 5 minutes, stirring often.

    Tip: we want to make the water in the zucchini flesh evaporate so that it won't come out while the stuffing cooks in the oven.

    onion and zucchini flesh in a white pot

    Transfer the mixture to a mixing bowl (you can also do this in the same skillet) and add chopped sun-dried tomatoes, ricotta (or non-dairy ricotta), grated parmesan (or non-dairy parmesan), and breadcrumbs.

    stuffed zucchini mix with ricotta and sundried tomato

    Mix with a spoon until the mixture is well combined.

    stuffed zucchini filling mixed

    Fill the zucchini boats with a few spoonfuls of stuffing and arrange them on a baking sheet lined with parchment paper.

    Optionally, sprinkle with grated parmesan, shredded mozzarella, or vegan cheese.

    stuffed zucchini before baking in a tray

    Bake in the oven at 400°F or 100°C for 20 minutes or until the stuffed zucchini are golden brown on top and tender-crisp at the bottom.

    stuffed zucchini after baking

    Arrange them on a serving platter and enjoy them as a main or side dish. Add a squeeze of lemon for a nice tang.

    two stuffed zucchini boats on a plate

    Variations

    Zucchini boats with lentil stuffing

    yogurt drizzled stuffed zucchini

    If you want to try a different filling without cheese, you'll love them with our hearty lentil tomato filling. It tastes so good you won't believe it has no meat.

    This healthy comfort food is packed with flavor, umami, and nutrition.

    Check out our zucchini boats with lentil stuffing.

    Serving suggestions

    Dip, top, or drizzle with one of our delicious sauces, such as:

    • Marinara sauce or tomato sauce (tomatoes, basil, oregano, garlic, etc.)
    • Vegan sour cream (cashews, lemon juice, apple cider vinegar, water, etc.)
    • Tahini dressing (garlic, tahini, lemon, water, etc.)
    • Vegan pesto (basil, garlic, walnuts, pine nuts, nutritional yeast, olive oil, etc.)

    Serve them as a main dish next to one of our mouthwatering salads:

    • Easy side salad (carrot, lettuce, cherry tomatoes, olive oil, red onion, etc.)
    • Arugula salad (arugula, red apple, walnuts, lemon juice, parmesan, etc.)
    • Avocado salad (avocado, cherry tomatoes, red onion, fresh basil, balsamic vinegar, etc.)
    • Cucumber tomato salad (cucumber, lettuce, red onion, tomatoes, olive oil, etc.)
    • vegan sour cream
      Vegan Sour Cream
    • Basil Pesto with spoon
      Vegan Pesto
    • marinara sauce on top of spaghetti
      Marinara Sauce
    • avocado salad
      Avocado Salad

    Make ahead & storage

    Make ahead: this is a good recipe for meal prep, as the zucchinis keep well in the fridge for a few days. If you have guests over and want to get ahead in the kitchen, you can prep the stuffing ahead of time, get the hollowed zucchini ready on a baking tray, and keep everything in the fridge till ready to assemble and bake them.

    Refrigerator: store leftover stuffed zucchini in an airtight container in the fridge for 3 days. Reheat them in the microwave, preheated oven, or air fryer.

    Freezer: you can freeze stuffed zucchini before and after cooking. They freeze pretty well; however, the zucchini will lose some texture and become softer in both cases. Arrange the boats on a smaller baking sheet lined with parchment paper, put them in the freezer for 2 hours, then transfer them into a freezer-friendly bag to save space and put them back in the freezer for up to 3 months. Thaw them in the refrigerator over several hours.

    More zucchini recipes

    • Roasted zucchini (breadcrumbs, zucchini, parsley, lemon, olive oil, garlic, etc.)
    • Zucchini salad (cherry tomatoes, zucchini, lemon, olive oil, salt, etc.)
    • Zucchini fritters (red onion, zucchini, chickpea flour, flour, garlic, etc.)
    • Air fryer zucchini (paprika, garlic powder, chili powder, olive oil, zucchini, etc.)
    • Zucchini soup (onion, garlic, zucchini, potato, vegetable broth, olive oil, etc.)
    • zucchini fritters with tzatziki
      Zucchini Fritters
    • Roasted zucchini with lemon
      Roasted Zucchini
    • Zucchini soup with white beans and chili flakes
      Zucchini Soup
    • Air fryer zucchini on a plate
      Air Fryer Zucchini

    More veggie-based dinners

    • Stuffed eggplant (eggplant, cherry tomatoes, pine nuts, mozzarella or vegan cheese, etc.)
    • Microwave sweet potato (sweet potato, couscous salad, olive oil, parsley, lemon, etc.)
    • Whole roasted cauliflower (harissa, cauliflower, tahini sauce, almonds, chimichurri, etc.)
    • Vegetable soup (onion, celery, carrot, cauliflower, green beans, canned tomatoes, white beans, etc.)
    • Lentil vegetable soup (lentils, carrots, spinach, canned tomatoes, cumin, garlic, etc.)
    • stuffed eggplants
      Stuffed Eggplant
    • Microwave sweet potato with quinoa and black beans
      Microwave Sweet Potato
    • whole roasted cauliflower with harissa, tahini sauce, and chimichurri
      Whole Roasted Cauliflower
    • Lentil vegetable soup with spoon
      Lentil Vegetable Soup

    For many more dinner ideas, check out our mains category page.

    Recipe

    stuffed zucchini with ricotta and leafy greens

    Stuffed Zucchini

    Author: Nico Pallotta
    Our stuffed zucchini recipe is a delicious and easy way to enjoy this abundant summer vegetable and make a tasty and fulfilling meal everyone will love.
    We make a delicious meat-free filling with ricotta, herbs, and sun-dried tomatoes, then bake the zucchini until tender-crisp and golden. Excellent as an everyday dinner or for special occasions.
    Print Recipe Pin Recipe Share Recipe
    5 from 5 votes
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Appetizer, Main, Side dish
    Cuisine American Italian
    Servings 10 boats
    Calories 261 kcal

    Ingredients
     
     

    • 5 zucchini
    • 1 tablespoon olive oil
    • 3 spring onions finely chopped
    • 3 cloves garlic pressed or grated
    • 1 teaspoon fresh oregano or ½ teaspoon dried
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • 1 cup ricotta
    • ½ cup parmesan
    • ½ cup sun-dried tomatoes cut into small pieces
    • ½ cup breadcrumbs
    Keep screen on

    Instructions
     

    • Preheat the oven to 400°F or 200°C.
      Wash and dry 5 zucchini, remove the tips, cut them in half lengthwise, and scoop the flesh out with a spoon.
      zucchini flesh and hands
    • Chop the flesh finely with a knife.
      zucchini filling and knife
    • In a large pan, heat 1 tablespoon olive oil, then add 3 spring onions (finely chopped) and fry them for 3 minutes on medium heat.
      Add 3 cloves garlic (grated or pressed) and fry one more minute, then add the zucchini flesh, season with 1 teaspoon fresh oregano, 1 teaspoon salt, and ¼ teaspoon black pepper and cook for about 5 minutes, stirring often.
      onion and zucchini flesh in a white pot
    • Turn the heat off then add 1 cup ricotta, ½ cup parmesan, ½ cup sun-dried tomatoes (chopped), and ½ cup breadcrumbs.
      stuffed zucchini mix with ricotta and sundried tomato
    • Mix with a spoon until well combined.
      stuffed zucchini filling mixed
    • Fill the zucchini boats then arrange them on a baking sheet lined with parchment paper.
      Optionally, sprinkle with some grated parmesan.
      stuffed zucchini before baking in a tray
    • Bake in the oven at 400°F or 200°C for 20 minutes or until golden brown on top and tender-crisp at the bottom.
      stuffed zucchini after baking
    • Arrange them on a serving platter and enjoy as an appetizer, main or side dish.
      stuffed zucchini on a platter with herbs

    Video Recipe

    Stuffed Zucchini (vegan or vegetarian)

    Notes

    Nutrition information is an estimate for 1 stuffed zucchini boat out of 10.
    SUBSTITUTIONS
    Zucchini: sub eggplant.
    Olive oil: sub vegetable oil.
    Green onions: sub one small onion or shallot.
    Oregano: sub fresh or dried mint, parsley, thyme, or basil.
    Ricotta cheese: sub vegan ricotta.
    Parmesan cheese: sub vegan parmesan cheese.
    Breadcrumbs: sub gluten-free breadcrumbs.
    Sun-dried tomatoes: sub olives or chopped marinated artichoke hearts.
    MAKE AHEAD & STORAGE
    Make ahead: this is a good recipe for meal prep, as the zucchinis keep well in the fridge for a few days. If you have guests over and want to get ahead in the kitchen, you can prep the stuffing ahead of time, get the hollowed zucchini ready on a baking tray, and keep them separated in the fridge till ready to assemble and bake them.
    Refrigerator: store leftover stuffed zucchini in an airtight container in the fridge for 3 days. Reheat them in the microwave, preheated oven, or air fryer.
    Freezer: you can freeze stuffed zucchini before and after cooking. They freeze pretty well; however, the zucchini will lose some texture and become softer in both cases. Arrange the boats on a smaller baking sheet lined with parchment paper, put them in the freezer for 2 hours, then transfer them into a freezer-friendly bag to save space and put them back in the freezer for up to 3 months. Thaw them in the refrigerator over several hours.

    Nutritional Values

    Nutrition Facts
    Stuffed Zucchini
    Amount per Serving
    Calories
    261
    % Daily Value*
    Fat
     
    13
    g
    20
    %
    Saturated Fat
     
    6
    g
    38
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    5
    g
    Cholesterol
     
    32
    mg
    11
    %
    Potassium
     
    1009
    mg
    29
    %
    Carbohydrates
     
    23
    g
    8
    %
    Dietary Fiber
     
    4
    g
    17
    %
    Sugar
     
    10
    g
    11
    %
    Protein
     
    15
    g
    30
    %
    Vitamin A
     
    882
    IU
    18
    %
    Vitamin B6
     
    0.4
    mg
    20
    %
    Vitamin C
     
    42
    mg
    51
    %
    Vitamin E
     
    1
    mg
    7
    %
    Vitamin K
     
    38
    µg
    36
    %
    Calcium
     
    300
    mg
    30
    %
    Folate
     
    79
    µg
    20
    %
    Iron
     
    3
    mg
    17
    %
    Manganese
     
    1
    mg
    50
    %
    Magnesium
     
    75
    mg
    19
    %
    Zinc
     
    2
    mg
    13
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

    If you liked this stuffed zucchini recipe, you might also enjoy:

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    Reader Interactions

    Comments

    1. Megan

      July 26, 2023 at 12:57 am

      5 stars
      Made it with zucchini from my garden - delicious -- would consider adding sauteed mushrooms next time. Couldn't have been easier.

      Reply
      • Louise

        July 26, 2023 at 7:19 am

        That sounds delicious, Megan. Homegrown veggies are the best!
        I'm very happy you found the recipe easy to follow, thank you so much for taking the time to leave a comment.
        Kindest,
        Louise

        Reply
    2. Linda Markowitz

      June 12, 2023 at 6:40 pm

      5 stars
      I am so excited to have found your recipes. Thanks for putting them out there👌😋😁

      Reply
      • Louise

        June 12, 2023 at 6:48 pm

        Thanks, Linda - warm welcome 🙂
        We're excited to have you, thank you very much for your kind comment.
        All the best,
        Louise

        Reply
    3. Phil James

      May 07, 2023 at 10:58 pm

      5 stars
      Wow! Just made this yesterday - suspected it would be great, and it was even more than that. Easy to assemble and so worth the taste and flavours! Thank you!

      Reply
      • Louise

        May 08, 2023 at 5:59 am

        Amazing, Phil! Thank you very much for sharing.
        We're delighted you liked the zucchini 🙂

        Kindest,
        Louise

        Reply

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    Recipe Rating




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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

    More about us →

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