3.8 from 5 votes

Stuffed Zucchini with Ricotta

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. 
Prep Time45 mins
Cook Time35 mins
Total Time1 hr 20 mins
Servings: 6 people
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)


  • Preheat oven 400°F (200°C). Have ready one or two baking trays that will fit the zucchini halves snugly.
  • 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.
  • 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.
  • Add the zucchini pulp and cook until tender.
  • Add breadcrumbs and mix well. Remove from heat.
  • 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.
  • 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.
  • Pour tomato sauce into baking tray/s.
  • Using a small spoon filling the zucchini shells with the ricotta mixture and nestle into the tomato sauce.
  • Sprinkle over extra grated pecorino.
  • Bake in preheated oven for 30-35 minutes or until zucchini are tender and tops are nicely browned.


  • if ricotta seems moist, drain in a sieve for half an hour before using
  • top of filling may not completely brown, if this is the case place under the griller (broiler) until nicely golden brown 
  • these stuffed zucchini can be prepared for baking and refrigerated for up to 12 hours then baked just before serving


Calories: 321kcal | Carbohydrates: 20g | Protein: 13g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 270mg | Potassium: 756mg | Fiber: 3g | Sugar: 8g | Vitamin A: 845IU | Vitamin C: 43.5mg | Calcium: 236mg | Iron: 2.3mg