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Stuffed Zucchini

Stuffed Zucchini
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Stuffed zucchini is a delightful and healthy dish that showcases fresh seasonal ingredients. This recipe features tender zucchini boats filled with a creamy mixture of ricotta cheese, sun-dried tomatoes, and aromatic herbs. Not only is it quick to prepare—taking just 45 minutes—but it also serves as a versatile meal option, perfect for both main courses and side dishes. Whether you choose to bake or air fry them, these stuffed zucchinis are sure to impress with their vibrant flavors and satisfying texture.

Ingredients

Scale
  • 5 medium-sized zucchini
  • 1 tablespoon olive oil
  • 3 spring onions (finely chopped)
  • 3 cloves garlic (pressed)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 cup ricotta cheese
  • ¾ cup grated parmesan cheese
  • ½ packed cup chopped sun-dried tomatoes
  • ½ cup breadcrumbs
  • 1 teaspoon grated lemon zest

Instructions

  1. Preheat the oven to 400°F (200°C). Wash and dry the zucchinis; slice in half lengthwise and scoop out the flesh. Finely chop the scooped flesh.
  2. In a skillet, heat olive oil over medium heat. Add spring onions and garlic; sauté for about 2–3 minutes. Stir in the chopped zucchini flesh, oregano, salt, and pepper; cook until moisture evaporates (about 5 minutes).
  3. Transfer the mixture to a bowl, then stir in ricotta, parmesan, sun-dried tomatoes, breadcrumbs, and lemon zest until well combined.
  4. Fill the zucchini boats with the stuffing and place them on a parchment-lined baking sheet. Optional: Top with extra cheese.
  5. Bake for about 20 minutes or air-fry at 350°F (180°C) for 12–15 minutes until golden on top and tender-crisp.

Nutrition

Find it online: https://saltyrecipe.com/stuffed-zucchini/

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