Description
Stuffed zucchini is a delicious and nutritious dish that showcases the fresh flavors of summer vegetables. This recipe features tender zucchini boats filled with a rich combination of creamy ricotta cheese, savory parmesan, and sweet sun-dried tomatoes. Perfect for weeknight dinners or special gatherings, stuffed zucchini can be baked in the oven or air-fried for a crispy finish. With its wholesome ingredients and satisfying taste, this dish is sure to become a favorite for both vegetable lovers and those seeking healthy meal options.
Ingredients
Scale
- 5 medium zucchinis
- 1 tablespoon olive oil
- 3 spring onions (finely chopped)
- 3 cloves garlic (pressed)
- 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
- Fresh parsley (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Wash and dry the zucchinis, then slice them in half lengthwise and scoop out the flesh.
- In a skillet, heat olive oil over medium heat. Sauté spring onions and garlic for about 2–3 minutes. Add chopped zucchini flesh, oregano, salt, and pepper; cook for another 5 minutes.
- Transfer the mixture to a mixing bowl. Stir in ricotta, parmesan, sun-dried tomatoes, breadcrumbs, and lemon zest until well combined.
- Fill each zucchini half with the stuffing mixture. Place on a parchment-lined baking sheet. Bake for about 20 minutes or air-fry at 350°F (180°C) for 12–15 minutes until golden.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking/Air-frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 490mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg