Stuffed Zucchini

Ingredients

• 4 medium Zucchini (cut lengthwise, scoop out flesh, keep halves as boats)
• 2 stalks Green Onions (thinly sliced)
• 3 tablespoons Extra Virgin Olive Oil (for sautéing and drizzling before baking)
• 2 cloves Garlic (crushed)
• 1 teaspoon Salt
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Dried Oregano
• 1 cup Ricotta Cheese (or vegan ricotta)
• ½ cup Parmesan Cheese (grated; plus extra 2 tbsp for topping; or vegan parmesan)
• ¼ cup Sun‑Dried Tomatoes (chopped)
• ¼ cup Breadcrumbs (plain; use gluten‑free if needed)

Instructions

1. Prepare the zucchini

   Cut each zucchini lengthwise, then scoop out the flesh with a teaspoon, leaving a ¼‑inch border. Set the halves aside and place the scooped flesh on a plate.

   Time: PT5M

2. Chop zucchini flesh

   Finely chop the scooped zucchini flesh with a knife.

   Time: PT3M

3. Slice green onions

   Thinly slice the green onion stalks.

   Time: PT2M

4. Sauté aromatics

   Heat 2 Tbsp olive oil in a skillet over medium heat. Add the sliced green onion whites and fry for about 2 minutes until softened.

   Time: PT2M

5. Add garlic

   Add the crushed garlic to the skillet and sauté for 1 more minute, stirring constantly.

   Time: PT1M

6. Cook zucchini flesh

   Stir in the chopped zucchini flesh, season with salt, black pepper, and oregano. Cook, stirring occasionally, for about 5 minutes until the mixture is tender and most moisture has evaporated.

   Time: PT5M

7. Make the filling

   Turn the heat off. Add ricotta, grated Parmesan, chopped sun‑dried tomatoes, and breadcrumbs. Stir with a spatula until you obtain a compact, slightly sticky mixture.

   Time: PT3M

8. Stuff the zucchini boats

   Spoon the filling into each zucchini half, pressing gently to pack it in.

   Time: PT5M

9. Prepare for baking

   Arrange the stuffed zucchini on a baking sheet lined with parchment paper. Sprinkle the tops with a little extra Parmesan and drizzle with the remaining 1 Tbsp olive oil.

   Time: PT2M

10. Bake

    Bake in a pre‑heated oven at 190°C (375°F) for 20‑25 minutes, or until the tops are golden and the zucchini is tender.

    Time: PT25M

    Temperature: 190°C

11. Serve

    Remove from the oven, let cool for 2 minutes, then transfer to a serving platter. Serve warm.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

12 g

Fat

15 g

Fiber

3 g