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Stuffed Zucchini

Stuffed Zucchini
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Stuffed zucchini is a delightful culinary creation that combines the creaminess of ricotta cheese with the tangy flavor of sun-dried tomatoes, all nestled in tender zucchini boats. This recipe is not only quick to prepare, making it an ideal choice for busy weeknights, but also versatile enough to suit various cooking methods like baking or air frying. Whether served as a satisfying main dish or a colorful side, these stuffed zucchinis are sure to impress at any gathering or family meal. Enjoy this nutritious and flavorful dish that showcases fresh ingredients and offers endless customization possibilities!

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 (to taste)
  • ⅛ teaspoon black pepper
  • 1 cup ricotta cheese
  • ¾ cup grated parmesan cheese
  • ½ cup chopped sun-dried tomatoes
  • ½ cup breadcrumbs
  • 1 teaspoon grated lemon zest

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the zucchini, then slice them in half lengthwise and scoop out the flesh.
  3. In a skillet, heat olive oil over medium heat. Add spring onions and garlic; sauté for 2–3 minutes until fragrant.
  4. Stir in the chopped zucchini flesh, oregano, salt, and pepper; cook for about 5 minutes until moisture evaporates.
  5. Transfer to a mixing bowl, add ricotta, parmesan, sun-dried tomatoes, breadcrumbs, and lemon zest; mix well.
  6. Fill each zucchini boat with the mixture and place on a parchment-lined baking sheet.
  7. Bake for 20 minutes or air-fry at 350°F (180°C) for 12–15 minutes until golden and tender.
  8. Serve warm with a squeeze of fresh lemon juice.

Nutrition

Find it online: https://recipesbyaurora.com/stuffed-zucchini/

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