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    Home » Main Dishes

    Baked Ricotta Stuffed Zucchini

    Published: Aug 26, 2012 · Updated: Sep 19, 2022 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarian

    This easy zucchini recipe is a perfect low carb Spring or Summer dish.   Zucchini is stuffed with lemon and ricotta, baked and sprinkled with cheese.

    If you want a light and tasty baked zucchini boat this is the recipe for you.  Either serve as a light lunch or a delightful appetiser. 

    This zucchini recipe is an old one from the archives in 2012 that needed updating as the original photos were shameful. This time I changed the recipe by cooking the scooped zucchini first which was a lot better. I also baked the zucchini boats on a thin layer of low carb tomato sauce. Although entirely optional it added more flavour and looked pretty on the plate too.

    Baked zucchini with ricotta

    I used a combination of yellow and green zucchinis. I find the yellow ones more sweeter than the green ones. The Chief Taster has requested that if I bake this again to only use the yellow zucchini as he has a sweet tooth. S

    Stuffing a Zucchini

    • Cut zucchini in half
    • Scoop
    • Chop
    • Mix filling
    • A dash of tomato sauce
    • Place the zucchini
    • Stuff the zucchini
    • Sprinkle with cheese

    Other Zucchini Recipes

    Zucchini Noodle Bake

    Mushroom Stuffed Zucchini Boats

    Zucchini & Prawn Salad

    baked zucchini boats with a ricotta filling

    Baked Ricotta Stuffed Zucchini

    Angela Coleby
    Zucchini boats stuffed with ricotta for a light lunch
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Lunch
    Cuisine American
    Calories 199 kcal

    Ingredients
     
     

    • 2 zucchini
    • ½ cup ricotta
    • ¼ cup Parmesan cheese grated
    • 1 tablespoon lemon zest
    • 2 tablespoons basil, fresh chopped
    • 2 tablespoons olive oil
    • ½ teaspoon salt
    • ½ teaspoon black pepper

    Topping

    • ½ cup mozzarella cheese grated

    Optional Base

    • ½ cup tomato sauce low carb-sugar free

    Instructions
     

    • Cut the zucchini in half lengthwise
    • Using a small spoon scoop out the zucchini flesh, leaving a small ridge to make the zucchini boat
    • Chop the scooped zucchini into small pieces
    • Heat the olive oil in a frying pan and gently saute the chopped zucchini for 5 minutes until cooked
    • Mix the ricotta, Parmesan, lemon zest and basil in a bowl.  Season
    • Add the cooked zucchini and mix well.
    • Spoon the ricotta mixture into the zucchini shells.
    • Slather the tomato sauce on the bottom of a baking dish (if using the tomato sauce.  If not, grease it with butter)
    • Place the zucchini boats in the baking dish.
    • Sprinkle the mozzarella cheese over the zucchini boats
    • Bake at 200C/400F degrees for 35-40 minutes until golden.

    Notes

    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

    Nutrition

    Serving: 1zucchini halfCalories: 199kcalCarbohydrates: 5.1gProtein: 10gFat: 15.9gFiber: 1.3g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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    Reader Interactions

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      Recipe Rating




    1. Katie

      October 15, 2022 at 3:49 pm

      Do you have a recipe for the low carb, low sugar tomato sauce? I don't love the commerically offered ones. They seem to just sub equally bad for you stuff to make up for the carbs and sugar.

      Reply
      • Angela Coleby

        October 16, 2022 at 12:08 pm

        Yes I do, try this one https://divaliciousrecipes.com/fresh-tomato-sauce/

        Reply
    2. Laurie Mitchell

      April 16, 2019 at 9:27 am

      It was good.

      Reply
      • Angela Coleby

        April 17, 2019 at 7:18 pm

        Thank you!

        Reply
    3. ediblethings

      August 26, 2012 at 9:05 pm

      Another great recipe for dealing with the courgette glut. I think oregano would be nice in this too.

      Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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