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
30-Min Meals
Zucchini Fritters
Sides
Roasted Zucchini
Breakfast
Chocolate Chip Zucchini Bread
Mains
Zucchini Risotto
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.
These were AMAZINGLY delicious! My family loved them and a quick easy recipe to pull out for company. So flavourful. Really enjoy your recipes. We are slowly transforming over to a more plant based way of living so thank you.
I just made this tonight for dinner – it’s amazing! What a delicious way to eat zucchini and it was so easy to make. Definitely a recipe I’ll make many more times. Thanks for such a great dish.
Wonderful, Anita!! It’s our pleasure, I’m so delighted that you found them easy to make 🎉
Thank you for taking the time to leave a comment here. All the best,
Louise
Planning to make tonight! How many boats equal a serving size?
Hi Brittany,
ah, good question. That’s a topic Louise and I often talk about at the table.
I usually eat 3 boats, Louise 1 to 1 1/2.
I’d say, on average 2 boats per person (which is one zucchini).
I hope this helps 🙂
Nico
Easy, delicious and customizable. Thanks for the great recipe!
Absolutely delicious. I added a finely-sliced red chilli with the garlic, and substituted peeled and mashed butter beans for the breadcrumbs for a protein boost. The texture was amazing and the meal was really satisfying.
oh my goodness this was so so good.
I’m so happy you enjoyed the zucchini, Shirah!
Wonderful!!
Thank you for inspiring me to cook again!
Aloha
Hi Selli,
I’m happy you feel inspired, thanks for your message. Kindest, Louise
Made it with zucchini from my garden – delicious — would consider adding sauteed mushrooms next time. Couldn’t have been easier.
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
I am so excited to have found your recipes. Thanks for putting them out there👌😋😁
Thanks, Linda – warm welcome 🙂
We’re excited to have you, thank you very much for your kind comment.
All the best,
Louise
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!
Amazing, Phil! Thank you very much for sharing.
We’re delighted you liked the zucchini 🙂
Kindest,
Louise