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Stuffed Zucchini

Stuffed Zucchini

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Stuffed zucchini is a delightful and nutritious dish that showcases the best of summer produce. These tender zucchini boats are filled with a rich mixture of creamy ricotta, savory sun-dried tomatoes, and aromatic herbs, making them irresistible for any meal. Quick to prepare and versatile enough to serve as a main or side dish, stuffed zucchini can be easily baked in the oven or cooked in an air fryer, offering a satisfying option for busy weeknights or special occasions. The combination of flavors and textures ensures that this dish will be a hit with family and friends alike.

Ingredients

Scale
  • 5 medium-sized zucchini
  • 1 tablespoon olive oil
  • 3 spring onions (finely chopped)
  • 3 cloves garlic (pressed or grated)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or more to taste)
  • ⅛ teaspoon black pepper
  • 1 cup ricotta cheese
  • ¾ cup parmesan cheese (grated)
  • ½ packed cup sun-dried tomatoes (chopped)
  • ½ cup breadcrumbs
  • 1 teaspoon grated lemon zest

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and slice zucchinis in half lengthwise; scoop out the flesh.
  3. Sauté spring onions and garlic in olive oil until fragrant, then add chopped zucchini flesh, oregano, salt, and pepper; cook until moisture evaporates.
  4. Mix the sautéed vegetables with ricotta, parmesan, sun-dried tomatoes, breadcrumbs, and lemon zest.
  5. Fill zucchini halves with the mixture; place on a parchment-lined baking sheet.
  6. Bake for 20 minutes or air-fry at 350°F (180°C) for 12–15 minutes until golden brown.

Nutrition

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