5 from 2 votes
Stuffed Zucchini with Ricotta
Prep Time
45 mins
Cook Time
35 mins
Total Time
1 hr 20 mins

These zucchini stuffed with ricotta can be served along side a roast. piece of chicken or steak or even on their own as a vegetarian meal. Serve hot, warm or at room temperature. 

Course: Side Dish
Cuisine: Australian,, Italian
Keyword: baked, easy, stuffed
Servings: 6 people
Calories: 321 kcal
Author: Marcellina
  • 6 zucchini about 15cm (6in) long
  • 3 tablespoons extra virgin olive oil plus extra for drizzling
  • 1 small onion finely chopped
  • 2 garlic cloves finely chopped
  • ½ cup fresh breadcrumbs
  • ¼ cup fresh basil finely shredded
  • 1 ½ cups fresh ricotta
  • 3 tablespoons finely grated pecorino cheese plus extra for sprinkling
  • grated rind of half lemon
  • 1 large egg lightly beaten
  • salt and freshly ground pepper
For Tomato Sauce
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic finely chopped
  • 400 g canned, peeled whole tomatoes pureed in the blender or food processor
  • salt to taste
  • a little sugar if needed
  1. Preheat oven 400°F (200°C). Have ready one or two baking trays that will fit the zucchini halves snugly.

  2. Cut the zucchini half. Using a teaspoon or melon baller remove the pulp from the centre. Be sure to keep the skin intact. Sprinkle the zucchini shells with a little salt. Finely chop the zucchini pulp.
  3. Heat 3 tablespoons extra virgin olive oil in a frying pan over medium heat. Add the onion and garlic and cook until the onion is soft but not brown about 5 minutes.

  4. Add the zucchini pulp and cook until tender.
  5. Add breadcrumbs and mix well. Remove from heat.
  6. In a bowl mix together basil, ricotta, pecorino, lemon rind and egg. Add onion/zucchini mixture. Mix well and season to taste with salt and pepper.
  7. To make the tomato sauce return the frying pan to the heat. Into the frying pan add oil and garlic for the sauce. Fry gently until fragrant. Add the pureed tomatoes and allow to simmer for a few minutes.
  8. Pour tomato sauce into baking tray/s.
  9. Using a small spoon filling the zucchini shells with the ricotta mixture and nestle into the tomato sauce.
  10. Sprinkle over extra grated pecorino.
  11. Bake in preheated oven for 30-35 minutes or until zucchini are tender and tops are nicely browned.
Recipe Notes
Nutrition Facts
Stuffed Zucchini with Ricotta
Amount Per Serving
Calories 321 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 8g50%
Cholesterol 61mg20%
Sodium 270mg12%
Potassium 756mg22%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 8g9%
Protein 13g26%
Vitamin A 845IU17%
Vitamin C 43.5mg53%
Calcium 236mg24%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.