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

Ingredient Substitutions

• Instead of Green Onions: chives, shallots
• Instead of Extra Virgin Olive Oil: vegetable oil, avocado oil
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Dried Oregano: Italian seasoning (½ tsp)
• Instead of Ricotta Cheese: cottage cheese (drained), vegan ricotta
• Instead of Parmesan Cheese: nutritional yeast, vegan parmesan
• Instead of Sun‑Dried Tomatoes: regular tomatoes (finely diced)
• Instead of Breadcrumbs: panko, ground almonds

Equipment Needed

• Cutting Board
• Chef's Knife
• Skillet
• Spatula or Wooden Spoon
• Mixing Bowl
• Baking Sheet
• Parchment Paper
• Measuring Cups and Spoons
• Oven

Critical Steps — Do Not Skip

• Keeping a ¼‑inch border on the zucchini halves to maintain shape.
• Cooking the zucchini flesh until most moisture evaporates to avoid a soggy filling.
• Packing the filling firmly so it holds together during baking.

Chef Tips from the Video

• Use a small spoon to evenly distribute the filling and avoid over‑stuffing.
• For extra flavor, toast the breadcrumbs in a dry pan before adding them to the filling.
• A squeeze of fresh lemon juice just before serving brightens the dish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze unbaked stuffed zucchini boats on a tray, then transfer to a zip‑top bag; use within 2 months. Bake from frozen, adding 5‑7 minutes to baking time.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling up to step 7 and refrigerate for up to 24 hours.
• Assemble the boats a few hours ahead, cover loosely with foil, and bake when ready.

Frequently Asked Questions