Stuffed Zucchini

Stuffed zucchini are easy to make with hollowed zucchini and a mouthwatering ricotta sun-dried tomato filling.

You can cook them in the oven or an air fryer and have them for a lovely weeknight dinner, either as a main course or as a side dish.

Their comforting Italian-inspired flavors make them a crowd-pleaser.

Dietary Note: this recipe is suitable for a vegetarian diet. For vegans, substitute the cheese with non-dairy cheese. For gluten-free, use gluten-free bread crumbs.

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Stuffed zucchini are hollowed zucchini stuffed with an easy and heavenly filling of ricotta cheese, parmesan cheese, sun-dried tomatoes, breadcrumbs, lemon zest, scallions, oregano, garlic, and olive oil.

The recipe is easy to assemble, and everyone at the table will love it.

Plus, the stuffed zucchini are excellent for meal prep as the leftovers keep well for days and reheat beautifully in the microwave.

Stuffed zucchini are part of our series of stuffed veggies, which also include stuffed tomatoes, stuffed bell peppers, stuffed eggplant, stuffed sweet potato, and stuffed butternut squash.

A variation of this recipe is our zucchini boats, where we fill the zucchini with a succulent, protein-packed, lentil-based filling.

Zucchini

You can use green zucchini, yellow zucchini, or summer squash.

We recommend medium-size zucchini with similar 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 pulp, as we use it as part of the filling.

Red bell peppers and eggplants are other veggies you can stuff with the same filling.

Olive oil

You can use extra virgin olive oil or regular olive oil.

Substitute avocado oil for olive oil.

Scallions

Scallions, green onions, or spring onions are necessary for the flavor base.

Substitute a yellow onion or shallot for scallions.

Garlic

We recommend fresh garlic.

Oregano

Dried oregano adds a vaguely Italian flare to the filling.

Substitute dried Italian herbs, thyme, or basil for oregano.

Ricotta cheese

Ricotta is excellent for filling as it’s creamy, mild, and lighter than most other cheeses. It also mixes well with other ingredients, creating a creamy spread that’s easy to work with.

We recommend whole milk cow ricotta or, if you are vegan, our homemade vegan ricotta.

Parmesan cheese

Grated parmigiano adds flavor and umami to the filling. For a savory and spicy kick, substitute pecorino romano for the parmesan.

Vegans can use our homemade vegan parmesan or a store-bought non-dairy cheese.

Sun-dried tomatoes

Sundried tomatoes are for umami. Umami is a Japanese word that means “pleasing savory taste.”

Sun-dried tomatoes preserved in oil are packed with umami, adding an exquisite savory flavor to the stuffing.

Substitute olives or marinated artichoke hearts.

Lemon zest

Lemon zest is optional but recommended. It adds freshness and a lovely citrusy aroma.

Breadcrumbs

We use Italian breadcrumbs, but any other breadcrumbs would do. For gluten-free, use gluten-free breadcrumbs.

Salt and Black pepper

We use sea salt and black pepper. Add red pepper flakes for an extra kick.

Preheat the oven to 400°F or 200°C.

Wash and dry the zucchini, cut them in half lengthwise, and scoop the flesh out with a teaspoon or melon baller.

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

In a large skillet, heat the olive oil.

Add finely chopped scallions and pressed garlic and sauté them for 2 to 3 minutes on medium heat, stirring often.

Add the chopped zucchini flesh, season with oregano, salt, and black pepper, and cook for about 5 minutes, stirring often.

Tip: The water in the zucchini pulp should evaporate so it won’t come out while the stuffing cooks in the oven.

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), breadcrumbs, and grated lemon zest.

Mix with a spatula until the mixture is well combined.

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.

Bake in the oven at 400°F or 200°C for 20 minutes (air-fryer at 350°F or 180°C, 12 to 15 minutes) or until the stuffed zucchini are golden brown on top and tender-crisp at the bottom.

Arrange them on a serving platter and enjoy them as a main or side dish.

You can add a squeeze of lemon juice for freshness and some basil leaves for aroma.

Make ahead: This is an excellent recipe for meal prep, as the zucchini keeps well in the fridge for a few days.

Also, 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 until ready to assemble and bake.

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 or after cooking. They freeze pretty well; however, the zucchini will lose some texture and become softer.

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.

You can put them back in the freezer for up to 3 months and then thaw them in the refrigerator for several hours.

• Roasted zucchini
• Zucchini salad
• Zucchini banana bread
• Zucchini fritters
• Air fryer zucchini
• Zucchini soup)

Mains

Zucchini Fritters

Sides

Roasted Zucchini

Breakfast

Vegan Zucchini Bread

Salads

Zucchini Salad