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Gluten Free Italian stuffed zucchini, , combines tender zucchini with a rich filling of creamy ricotta, Parmesan and fresh herbs. The zucchini is halved and hollowed out, then lightly seasoned and baked until soft. The filling, made with ricotta cheese, grated Parmesan, fresh parsley, garlic, and sometimes a touch of lemon zest, is spooned generously into each zucchini half. Topped with more Parmesan or mozzerella, the stuffed zucchini is baked until golden, with a perfectly creamy center and a slightly crisp, cheesy top. It’s a light yet satisfying dish that bursts with Italian flavors, perfect as a side or main dish.
This is a perfect Vegetarian and Gluten Free dish for the whole family!
Why I Love This Recipe
I love this recipe because its a dish that you can create with a handful of ingredients and make magic!
Ingredients
- ZUCCHINI: Large or small
- RICOTTA : Fresh from the supermarket
- GARLIC: Always!
- PARMESAN: Freshly grated or packet
- MOZZERELLA: Freshly grated or packet
- FRESH HERBS: Basil or Parsley or both!
- RED ONION: A touch of sweetness
Instructions
- Let’s get cooking! Preheat oven 180c . Line a baking tray with baking paper. Cut the zucchinis in half. Drizzle with olive oil. Season with salt and pepper. Bake for 15 minutes.
- Meanwhile, in a bowl, mix all ingredients except the mozzerella
- Take the zucchinis out of the oven and scoop out the middle, Generously fill with the ricotta mixture. Sprinkle with mozzerella.
- Return to the oven for 5 minutes to allow the mozzarella to melt. Serve on its own or with a delicious green salad.
Tips And Tricks
Can I make the Stuffed Zucchinis in advance?
Absolutely! Keep it in the fridge, ready to bake!
Can I freeze them?
Yes! Delicious to defrost and bake when needed.
Can I add change this recipe to chicken or beef bolognese for a meat option?
Great idea! Delicious with either protein.
Gluten Free Italian Stuffed Zucchini with Ricotta & Parmesan
Authentic Italian stuffed zucchini, , combines tender zucchini with a rich filling of creamy ricotta, Parmesan and fresh herbs. The zucchini is halved and hollowed out, then lightly seasoned and baked until soft. The filling, made with ricotta cheese, grated Parmesan, fresh parsley, garlic, and sometimes a touch of lemon zest, is spooned generously into each zucchini half. Topped with more Parmesan or mozzerella, the stuffed zucchini is baked until golden, with a perfectly creamy center and a slightly crisp, cheesy top. It’s a light yet satisfying dish that bursts with Italian flavors, perfect as a side or main dish
Ingredients
- 3 ZUCCHINI
- 2 cups RICOTTA
- 2 cloves GARLIC, diced
- 1 cup PARMESAN, freshly grated or packet
- 1 cup MOZZERELLA, freshly grated or packet
- 1/2 cup FRESH HERBS, Basil or Parsley
- 1/2 RED ONION, diced
Instructions
- Let’s get cooking! Preheat oven 180c . Line a baking tray with baking paper. Cut the zucchinis in half. Drizzle with olive oil. Season with salt and pepper. Bake for 15 minutes.
- Meanwhile, in a bowl, mix all ingredients except the mozzerella
- Take the zucchinis out of the oven and scoop out the middle, Generously fill with the ricotta mixture. Sprinkle with mozzerella.
- Return to the oven for 5 minutes to allow the mozzarella to melt. Serve on its own or with a delicious green salad.
Nutrition
Serving: 1plate | Calories: 433kcal | Carbohydrates: 12g | Protein: 31g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 102mg | Sodium: 697mg | Potassium: 626mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1863IU | Vitamin C: 38mg | Calcium: 734mg | Iron: 2mg
Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #livewellbyraquel on Instagram so I can see your delicious creations.
