Baked Ricotta Stuffed Zucchini Boats Recipe (Vegetarian Friendly!)

Ricotta Stuffed Zucchini Boats are delicious stuffed boats ideal to bring to the table, for a summer lunch or dinner, both as a light and tasty side dish and as an appetizer. Vegetarian variant of the classic meat-stuffed zucchini, they cook in about half an hour and will also be loved by children, usually not very fond of vegetables.

To prepare them, you just need to cut the zucchini in half, empty them of the pulp and then brown the pulp, cut into cubes, in a pan with a clove of garlic and a drizzle of oil. At this point, all you have to do is mix the ricotta, well drained from the whey, with the egg, grated parmesan, the pulp of the vegetables, the chopped parsley and a pinch of nutmeg in a bowl, and then stuff the zucchini with the filling obtained, placing them on a baking tray with baking paper and lightly salting the surface: these, when baked in the oven, will transform into delicious and creamy treasure chests to the bite, to be served with slices of homemade bread and your favorite seasonal side dish.

What Are Ricotta Zucchini Boats?

Zucchini boats, a popular dish in American cuisine, have evolved into a beloved comfort food, especially in healthier and vegetarian recipes. The concept of stuffing vegetables dates back centuries, but zucchini boats gained widespread popularity in the U.S. during the health-conscious food movements of the 1970s and 1980s. Zucchini, a summer squash, was embraced due to its mild flavor, versatility, and low calorie count.

The idea of "stuffing" zucchinis with various fillings—ranging from cheese and breadcrumbs to meats or quinoa—was an innovative way to create a satisfying, yet light meal. Over time, zucchini boats became a staple in both family dinners and trendy health-food dishes, celebrated for their balance of flavors, ease of preparation, and the ability to customize with a variety of ingredients.

Pro Tips for The Best Zucchini Ricotta Boats

• Opt for medium-sized zucchinis, as they have the perfect balance of size for stuffing and texture. Avoid zucchinis that are too large, as they can become watery and lose flavor.
• When hollowing out the zucchini, be gentle to leave a solid shell. Use a melon baller or spoon to carefully scoop out the flesh, but don't go all the way through the skin to prevent the filling from leaking out.
• When filling the zucchini boats, don’t pack the mixture too tightly. A loosely packed filling ensures even cooking and a good balance of flavors.
• For a golden, crispy topping, sprinkle grated Parmesan or mozzarella on top of your stuffed zucchini boats before baking. It’ll create a delicious, browned crust.
• Keep an eye on your zucchini boats while baking. You want the zucchini to be tender but still hold its shape. Depending on the size, baking times may vary, but generally, 20-25 minutes at 375°F (190°C) should do the trick.

Do I Have to Bake The Zucchini Before Stuffing Them?

No, you don’t have to bake the zucchini before stuffing them, but it can help achieve better texture. Pre-baking the zucchini for about 10 minutes softens the flesh, making it easier to scoop out and ensuring it holds its shape during baking. It also helps prevent the zucchini from releasing too much moisture, which can make the filling soggy. However, if you prefer a firmer texture, you can skip the pre-baking and stuff the raw zucchini directly. Just be mindful that it may need a little extra time to cook through.

How Do I Keep The Stuffed Zucchini From Getting Soggy?

To prevent stuffed zucchini from getting soggy, lightly pre-bake the zucchini halves for 5–10 minutes to remove excess moisture. Be sure to scoop them carefully, leaving a solid shell. Salt the insides to draw out moisture, then blot it off before stuffing. Use a thick filling, like well-drained ricotta or cooked grains, and avoid watery ingredients. Finally, bake at a moderate temperature (375°F or 190°C) to cook the zucchini through without releasing too much moisture. These steps will help keep your zucchini boats crisp and flavorful.

What Other Cheese Can I Use, Instead of Ricotta?

If you're looking for alternatives to ricotta in stuffed zucchini boats, there are several great options. Cottage cheese provides a mild, creamy texture, though it should be well-drained to avoid excess moisture. Mozzarella offers a melty, gooey texture, perfect for a cheesy filling, while goat cheese adds a tangy, creamy flavor. Feta delivers a salty, briny taste with a crumbly texture that contrasts nicely with the soft zucchini. Cream cheese creates a smooth, rich filling, and mascarpone offers a creamy, slightly sweet option for a richer taste.

Can I Add Anything Else to The Filling of the Zucchini?

If you want, for a more intense aroma, you can replace the parsley with a few chopped fresh mint leaves or chopped chives, or you can spice it all up with a pinch of turmeric or ground pepper. If you want to make the filling richer, you can add to the rest of the ingredients a mashed boiled potato, diced cherry tomatoes, finely chopped ham or grated spicy provolone.

Can I Make These Ahead of Time?

Yes, you can make stuffed zucchini boats ahead of time! To prepare them in advance, simply stuff the zucchini and store them in an airtight container in the refrigerator for up to 1-2 days before baking. When you're ready to cook, you can either bake them directly from the fridge or let them sit at room temperature for a few minutes before placing them in the oven.

Do They Freeze Well?

Yes, stuffed zucchini boats freeze well! To freeze them, prepare and stuff the zucchini as usual, then place them on a baking sheet in a single layer to freeze them solid. Once frozen, wrap each zucchini boat tightly in plastic wrap or foil, and store them in a freezer-safe bag or container for up to 3 months.

When you're ready to cook, you can bake them straight from frozen, though they may need an extra 10–15 minutes of cooking time. Alternatively, thaw them in the refrigerator overnight before baking. This makes them a great make-ahead option for busy days!

How to Store Ricotta Stuffed Zucchini Boats

To store leftover stuffed zucchini boats, allow them to cool completely, then place them in an airtight container. You can store them in the refrigerator for up to 3-4 days.

To reheat, simply place them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

How to Make Ricotta Stuffed Zucchini Boats

Wash the zucchini, dry them and cut them in half lengthwise.

Using a melon baller, remove the pulp and cut it into cubes.

In a non-stick pan, brown the garlic with a drizzle of oil, then pour in the zucchini pulp and brown for about 5 minutes on low heat. When finished, remove from heat and discard the garlic.

Collect the ricotta, well drained from the whey, in a bowl and pour in the courgette pulp now lukewarm.

Add the egg and season with chopped parsley.

Add the grated parmesan.

Add salt, spice with a pinch of nutmeg and mix the ingredients carefully until you obtain a smooth mixture.

Arrange the zucchini boats on a lightly greased baking tray lined with baking paper, and season them with a pinch of salt.

Stuff the zucchini with the ricotta filling and leave to cook in a static oven at 350°F/180°C for approximately 35 minutes. Once the cooking time is up, take the zucchini out of the oven and let them rest at room temperature for a few minutes; then arrange them on a serving dish.

Enjoy!