Ricotta-Stuffed Zucchini: An Elegant Italian-Inspired Appetizer
Ricotta-Stuffed Zucchini is a healthy and flavorful appetizer featuring tender zucchini filled with a creamy ricotta and Parmesan cheese mixture. The dish is baked until golden and lightly crisp on top, creating a wonderful combination of textures. Fresh herbs and garlic enhance the filling while maintaining the zucchini's natural sweetness. Easy to prepare and visually appealing, it works perfectly for family dinners, parties, and special occasions. This recipe offers a nutritious alternative to heavier appetizers while delivering rich, satisfying flavor. Every bite brings together freshness, creaminess, and classic Italian comfort.
Ingredients
- 4 medium zucchini
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 large egg
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C). Wash the zucchini and slice them lengthwise. Scoop out the center flesh to create zucchini boats.
- In a mixing bowl, combine ricotta cheese, Parmesan cheese, garlic, parsley, basil, egg, Italian seasoning, salt, and pepper. Mix until smooth.
- Brush the zucchini boats lightly with olive oil. Spoon the ricotta mixture evenly into each zucchini half.
- Sprinkle mozzarella cheese over the tops if desired.
- Place zucchini boats in a baking dish and bake for 22–25 minutes or until the filling is set and lightly golden.
- Allow to cool slightly before serving. Garnish with additional parsley and Parmesan cheese.
Notes
- Use medium-sized zucchini for easier stuffing.
- Fresh ricotta provides the creamiest texture.
- Do not overbake to prevent soggy zucchini.
- Fresh herbs enhance flavor significantly.
- Parmesan adds a savory depth.
- Drain excess moisture from ricotta if needed.
- Mozzarella topping is optional but delicious.
- Serve warm for best results.