Stuffed Zucchini
Stuffed zucchini is a delightful and nutritious dish that features tender zucchini filled with a savory blend of ricotta cheese and sun-dried tomatoes. This easy recipe not only makes for a quick meal but also impresses at family dinners and gatherings. With its unique flavor profile, stuffed zucchini stands out as a healthy yet satisfying option, perfect for meal prep or special occasions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately four people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
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
- ⅛ teaspoon black pepper
- 1 cup ricotta cheese
- ¾ cup grated parmesan cheese
- ½ packed cup chopped sun-dried tomatoes
- ½ cup breadcrumbs
- 1 teaspoon grated lemon zest
Instructions
- Preheat the oven to 400°F (200°C). Wash and dry the zucchini, then slice them in half lengthwise and scoop out the flesh.
- In a large skillet over medium heat, warm the olive oil and sauté spring onions and garlic for about 2–3 minutes until softened.
- Stir in the chopped zucchini flesh, oregano, salt, and pepper; cook for about 5 minutes until most moisture has evaporated.
- Transfer the mixture to a mixing bowl; combine with ricotta, parmesan, sun-dried tomatoes, breadcrumbs, and lemon zest.
- Fill each zucchini half generously with the mixture and place on a parchment-lined baking sheet. Bake for about 20 minutes or air fry at 350°F (180°C) for approximately 12–15 minutes until golden on top.
Nutrition
- Serving Size: 1 stuffed zucchini half (approximately 150g)
- Calories: 190
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg
Find it online: https://flavorquickdishes.com/stuffed-zucchini/