If you love vibrant, comforting meals that are as beautiful as they are delicious, then this Stuffed Zucchini with Ricotta and Tomato Sauce Recipe will quickly become one of your all-time favorites. Tender zucchini boats filled with a creamy ricotta mixture, accented by fresh basil and tangy lemon zest, then nestled into a rich, homemade tomato sauce create a perfect harmony of flavors and textures that’s simply irresistible. Whether you want a delightful vegetarian main or a colorful, elegant side dish, this recipe brings a satisfying warmth to the table every single time.
Ingredients You’ll Need
The ingredients for this Stuffed Zucchini with Ricotta and Tomato Sauce Recipe are straightforward and thoughtfully chosen to highlight freshness and balance. Each item plays a key role in delivering the perfect blend of creamy, savory, and bright flavors while ensuring excellent texture and color contrast.
- 4 zucchini (about 15cm / 6in long): The star of the dish, providing a tender and mild vessel for the filling.
- 3 tablespoons extra virgin olive oil plus extra for drizzling: Adds richness and helps soften the vegetables beautifully.
- 1 small onion, finely chopped: Brings a gentle sweetness and depth to the filling.
- 2 garlic cloves, finely chopped: Infuses the dish with warm, aromatic flavors.
- ½ cup fresh breadcrumbs: Slightly binds the filling and adds texture.
- ¼ cup fresh basil, finely shredded: Injects fresh, herbal brightness that livens up the ricotta mixture.
- 1 ½ cups fresh ricotta cheese: The creamy, luxurious base for the stuffing.
- ⅓ cup finely grated Pecorino Romano cheese plus extra for sprinkling: Gives a salty, tangy kick that enhances the savory profile.
- Grated zest of half lemon: Provides a refreshing zest that brightens the filling.
- 1 large egg, lightly beaten: Helps hold the filling together for a confident, neat presentation.
- Salt and freshly ground pepper: Essential for balancing all the flavors to perfection.
For the tomato sauce:
- 2 tablespoons extra virgin olive oil: Creates a luscious base for the sauce.
- 2 cloves garlic, finely chopped: Infuses the sauce with deep, savory notes.
- 14 ounce (400 grams) canned peeled whole tomatoes, pureed: Forms a rich, smooth tomato sauce that complements the zucchini and cheese.
- ½ teaspoon salt or to taste: Enhances and balances the acidity of the tomato sauce.
How to Make Stuffed Zucchini with Ricotta and Tomato Sauce Recipe
Step 1: Prepare the Zucchini
Start by preheating your oven to 400°F (200°C) to get it ready for baking. Carefully slice the zucchini in half lengthwise, then scoop out the tender pulp using a teaspoon or melon baller, ensuring you keep the skin intact for that sturdy “boat” shape. Sprinkle a little salt inside the zucchini shells to draw out extra moisture and set them aside. Chop the scooped-out pulp finely because it will go into the filling for a lovely burst of fresh zucchini flavor and added texture.
Step 2: Cook the Filling Base
Heat 3 tablespoons of extra virgin olive oil in a frying pan over medium heat. Add the finely chopped onion and cook gently until it’s soft but not browned, around 5 minutes, then toss in the garlic for the last minute to avoid bitterness while unleashing that wonderful aroma. Next, stir in the chopped zucchini pulp and cook everything until it’s tender and well combined. Throw in the fresh breadcrumbs and stir to mix evenly before removing the pan from the heat.
Step 3: Mix the Ricotta Filling
In a large bowl, combine the fresh basil, ricotta cheese, Pecorino Romano, and lemon zest. Add the beaten egg to help bind the mixture as you fold in the cooked onion and zucchini base. Season thoughtfully with salt and pepper, tasting as you go to ensure every bite bursts with flavorful harmony. This creamy, fragrant filling will soon transform the zucchini shells into something truly special.
Step 4: Make the Tomato Sauce
Return your frying pan to medium heat and add 2 tablespoons of olive oil. Toss in the garlic and sauté gently until it becomes fragrant but not browned to keep the sauce fresh-tasting. Pour in the pureed canned tomatoes and season with salt. Let the sauce simmer gently for a few minutes to develop rich tomato flavor while you prepare the zucchini for stuffing.
Step 5: Assemble and Bake
Pour a generous layer of the homemade tomato sauce into your baking dish or dishes, just enough to keep the zucchini moist while baking. Carefully spoon the ricotta filling into each zucchini shell, filling them almost to the top. Arrange the stuffed zucchini snugly in the sauce, then sprinkle extra Pecorino Romano cheese on top for a golden, savory crust. Bake in the preheated oven for 30 to 35 minutes or until the zucchini is tender through and the tops have a lovely golden brown color. If your zucchini are larger and need more baking time, tent with foil to ensure the filling doesn’t burn while they cook through.
How to Serve Stuffed Zucchini with Ricotta and Tomato Sauce Recipe
Garnishes
A sprinkle of fresh basil leaves or a light drizzle of quality extra virgin olive oil is all you need to add a fresh, fragrant finish. A pinch of flaked chili can also add a delightful kick if you’re feeling adventurous.
Side Dishes
This stuffed zucchini pairs wonderfully with roasted chicken, a juicy steak, or alongside a crisp, bright salad for a vegetarian feast. A warm slice of crusty bread beautifully rounds out the meal, perfect for soaking up every last bit of that luscious tomato sauce.
Creative Ways to Present
Try serving each stuffed zucchini boat nestled on a swirl of the tomato sauce, garnished with colorful microgreens for a restaurant-style look. For a casual gathering, slice them into rounds and arrange on a platter as bite-sized appetizers that are sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed zucchini with ricotta and tomato sauce keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors meld even more, making for a delicious next-day meal.
Freezing
You can freeze the stuffed zucchini before baking by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to two months. Thaw in the fridge overnight before baking to maintain perfect texture and taste.
Reheating
To reheat, place the zucchini in an ovenproof dish and warm in a 350°F (175°C) oven for about 15-20 minutes or until heated through. Avoid microwaving if possible to keep the texture intact and the topping crisp.
FAQs
Can I use other cheeses instead of ricotta?
Absolutely! While ricotta’s creamy mildness is ideal, you can substitute with soft cheeses like cottage cheese or mascarpone for a similar texture, but the flavor will vary slightly.
Is this recipe suitable for a vegetarian diet?
Yes, this Stuffed Zucchini with Ricotta and Tomato Sauce Recipe is perfect for vegetarians as it contains no meat and offers a hearty, satisfying dish packed with flavors.
Can I prepare the tomato sauce ahead of time?
Definitely! The tomato sauce actually tastes even better when made a day in advance, allowing the flavors to deepen. Store it in the refrigerator and reheat gently before assembling the stuffed zucchini.
What if I don’t have fresh basil?
While fresh basil adds a fantastic aroma and brightness, you can use dried basil sparingly or swap it out with fresh parsley or oregano for a different but delicious flavor profile.
How do I know when the zucchini are cooked perfectly?
The zucchini should be tender but not mushy when pierced with a fork, and the cheese topping nicely browned and slightly crispy for the best texture and taste experience.
Final Thoughts
This Stuffed Zucchini with Ricotta and Tomato Sauce Recipe is a true celebration of simple, fresh ingredients coming together in a way that’s comforting and elegant all at once. I encourage you to give it a try whether you’re looking to impress guests, enjoy a cozy night in, or simply savor a wholesome vegetarian option. Once you taste that creamy filling and the rich tomato sauce, I’m confident it will earn a permanent place on your recipe rotation.
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Stuffed Zucchini with Ricotta and Tomato Sauce Recipe
Delicious stuffed zucchini filled with a creamy ricotta mixture, baked in a flavorful homemade tomato sauce. This versatile dish can be served as a vegetarian main course or a side alongside roast meats, chicken, or steak. Perfect for any season, served hot, warm, or at room temperature.
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
Ingredients
Zucchini and Filling
- 4 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 cheese
- ⅓ cup finely grated Pecorino Romano cheese plus extra for sprinkling
- Grated zest of half lemon
- 1 large egg lightly beaten
- Salt and freshly ground pepper to taste
Tomato Sauce
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic finely chopped
- 14 ounce (400 grams) canned, peeled whole tomatoes pureed with a stick blender or food processor
- ½ teaspoon salt or to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare one or two baking dishes that will fit the zucchini halves snugly.
- Prepare Zucchini: Cut each zucchini in half lengthwise. Using a teaspoon or melon baller, carefully scoop out the pulp from the center, keeping the zucchini shells intact. Sprinkle the shells lightly with salt. Finely chop the removed zucchini pulp and set aside.
- Sauté Onion and Garlic: Heat the extra virgin olive oil in a frying pan over medium heat. Add the finely chopped onion and cook until soft but not browned, about 5 minutes. In the last minute, add the chopped garlic and cook until fragrant.
- Cook Zucchini Pulp: Add the chopped zucchini pulp to the pan and cook until tender. Then stir in the fresh breadcrumbs and mix well. Remove this mixture from the heat.
- Prepare Ricotta Filling: In a large bowl, combine the fresh basil, ricotta cheese, grated Pecorino Romano cheese, lemon zest, and lightly beaten egg. Add the cooled onion and zucchini mixture to this bowl. Season with salt and freshly ground pepper, then mix until well combined.
- Make Tomato Sauce: Return the frying pan to medium heat and add the olive oil and garlic for the sauce. Fry gently until fragrant but not browned. Add the pureed canned tomatoes and salt, then simmer for a few minutes to blend the flavors.
- Assemble in Baking Dish: Pour the tomato sauce into the prepared baking dish(es). Fill each zucchini shell with the ricotta mixture using a small spoon, then nestle the stuffed zucchini into the sauce.
- Top and Bake: Sprinkle extra grated Pecorino Romano cheese over the filled zucchinis. Bake in the preheated oven for 30-35 minutes or until the zucchini is tender and the tops are nicely browned. If baking time needs to be extended due to zucchini size, tent the dish with foil to prevent burning.
Notes
- Choose zucchini around 15 cm (6 inches) long for ideal stuffing size.
- The filling can be made ahead and refrigerated for a few hours before baking.
- For a gluten-free option, use gluten-free breadcrumbs.
- Serve the stuffed zucchini hot, warm, or at room temperature to suit your preference.
- You can substitute Pecorino Romano with Parmesan if necessary.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
