Ricotta stuffed zucchini made the Italian way, no breadcrumbs needed. A blend of ricotta, mozzarella, and Romano cheese fills garden-fresh zucchini boats, garnished with zucchini blossoms for a stunning finish. Gluten-free and ready in 45 minutes.
Ricotta stuffed zucchini is one of my favorite ways to use up a summer garden harvest, and my version skips the breadcrumbs entirely.
Instead of the crumb-thickened filling most recipes use, this one relies on a blend of drained ricotta, mozzarella, and sharp Romano cheese for a filling that is creamy, naturally gluten-free, and holds its shape beautifully once baked.
If you have zucchini blossoms growing alongside your zucchini, tuck a few on top before baking, they add a stunning visual flourish that makes this dish look far more impressive than the 45 minutes it takes to make.
As a retired dietitian, I developed this recipe to be both nutritious and genuinely satisfying.
The zucchini itself is low in carbs and high in water content, making it the perfect vessel for a rich, protein-packed ricotta filling.
Whether you serve it as a vegetarian main course or an elegant side dish alongside grilled fish or chicken, this is the kind of recipe that converts even the most skeptical zucchini skeptics.
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Quick Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings (8 zucchini boats)
- Special Touch: No breadcrumbs in the filling - the drained ricotta, mozzarella, and Romano cheese create a naturally thick, creamy stuffing that holds its shape without any filler. Garnish with fresh zucchini blossoms if you have them.
- Dietary Note: Naturally gluten-free. Low carb. Vegetarian. Can be made dairy-free (see FAQ).
- Serving Suggestions: Serve as a vegetarian main alongside a warm farro salad or as a side dish with lemon chicken or Italian cod. A slice of rustic Italian bread alongside is always welcome.
What You’ll Need
- Zucchini (medium sized, 6 to 8 inches long). Medium zucchini are the sweet spot for stuffed zucchini boats - large enough to hold a generous filling but not so overgrown that the flesh is watery or the seeds are tough. Fresh from the garden or a farmers market is always best.
- Ricotta cheese (drained). Draining the ricotta is the most important step for a filling that holds its shape. Place it in a fine mesh strainer or cheesecloth for at least 30 minutes before using. Undrained ricotta will make the filling wet and cause the boats to become soggy.
- Mozzarella cheese (grated). Adds stretch and that golden, bubbling top when broiled. Freshly grated melts more evenly than pre-packaged shredded.
- Romano cheese (freshly grated). The sharpest, saltiest of the three cheeses, Romano seasons the filling from within. Pecorino Romano gives the most authentic Italian flavor.
- Fresh garlic. Minced finely so it distributes evenly through the filling without leaving any harsh raw chunks.
- Fresh basil. Stirred into the filling for a sweet, aromatic note that pairs beautifully with the ricotta and zucchini. Add it at the end so it stays bright.
- Fresh flat-leaf parsley. Added alongside the basil for extra brightness and color.
- Extra virgin olive oil. Drizzled over the zucchini before baking to encourage browning and keep the flesh from drying out.
- Salt and black pepper. Season the inside of each zucchini boat before filling - this is the step most people skip, and it is what prevents the zucchini itself from tasting bland under a flavorful filling.
- Zucchini blossoms (optional but special). If you grow zucchini in your backyard, you may have blossoms available. Tuck one or two on top of each boat before the final broil for a stunning garnish that is completely authentic to Italian home cooking.
How to Prepare Your Ingredients
Having all these ingredients prepped and ready will make the cooking process smoother and more efficient.
Preparing the Zucchini
- Rinse and trim: Rinse four medium zucchini under cold water to remove dirt. Pat dry with a clean towel or paper towel. Trim the ends.
- Cut in half: Cut each zucchini in half lengthwise.
- Score the flesh: Using a paring knife, score the flesh of each zucchini half. To do this, make shallow cuts about ¼ inch from the edge of the zucchini all the way around.
- Scoop out the interior: Use a small spoon to scoop out the scored flesh, leaving a shell about ¼ inches thick. Don't throw away the scooped flesh-we will be using it in the filling. I do discard excess seeds.
- Blanching: Bring a large pot of salted water to a boil. Add the zucchini halves to the boiling water and blanch for 2-3 minutes. Do not overboil.
- Draining: Carefully remove the zucchini halves and place them upside down on a cooling rack or a plate lined with paper towels to allow any excess water to drain.
Prepping the cheeses
- Ricotta cheese: Spoon 1⅓ cup, about 320 grams of ricotta cheese, into the lined strainer. Allow the ricotta to drain for at least 30 minutes.
- Mozzarella cheese: Grate the mozzarella cheese using the large holes of a box grater. Measure out 1 cup, about 120 grams, keeping aside 2-3 tablespoons for the topping.
- Romano or Parmesan cheese: Grate the cheese using a fine grater or microplane. Measure out ½ cup, about 50 grams, keeping aside 2 tablespoons for the topping.
Prepping the aromatics and zucchini pulp
- Zucchini pulp: After scooping out the zucchini flesh, I chop it finely for sauteing. I discard the excess seeds.
- Garlic: Peel the 3-4 garlic cloves. Use a garlic press or grate it.
- Shallot: Peel and chop 1 shallot.
- Carrot: Peel 1 carrot. Use a box grater with large holes to grate it.
- Parsley: Rinse and pat dry Italian flat-leaf parsley. parsley. Finely mince the parsley leaves, discarding the stems. You will need about ⅓ cup.
- Lemon zest: Wash an organic lemon thoroughly. Use a microplane or zester to grate the zest, avoiding the bitter white pith. You will need about 1 teaspoon.
- Zucchini flowers (optional): Rinse 5-6 zucchini flowers gently. Remove the stamena. Chop them coarsely if using.
How to Make Ricotta Stuffed Zucchini
- Sauté aromatics: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 3-4 cloves of minced garlic and 1 minced shallot, sautéing until fragrant and translucent (about 2-3 minutes).
- Add vegetables: Add 1 grated carrot and the scooped-out zucchini interior to the skillet. Cook until the vegetables are tender and any excess moisture has evaporated (about 5-7 minutes). Season with ½ teaspoon salt and ¼ teaspoon pepper (or to taste). Remove from heat and transfer to a mixing bowl with a slotted spoon. If there is still liquid, leave it behind.
- Add the rest of the ingredients: If using, add 5-6 chopped zucchini flowers, ⅓ cup of minced fresh Italian flat-leaf parsley, and ½ teaspoon of lemon zest. Mix well to combine.
- Add the cheeses: Mix in the drained ricotta cheese, the Romano, and the mozzarella cheese.
- Taste and adjust seasonings.
- Preheat your oven to 400°F (205°C). Place the oven grate in the center of the oven. Line a baking dish with parchment paper.
- Stuff the zucchini: Season the interior of the zucchini boats with salt and pepper. Spoon the ricotta mixture into the cavity of each zucchini half. Place the stuffed zucchini halves in the parchment-lined baking dish. Repeat until all zucchini halves are filled. Sprinkle the tops of the stuffed zucchini with the reserved grated cheese.
- Bake and broil: Bake in the oven for 15 minutes. Then, switch to broil and cook for 3-5 minutes until the top is golden brown and crispy.
- Garnish and serve: Remove the casserole from the oven and garnish with additional grated cheese, if desired. I also like to squeeze a little lemon juice over the top for a fresh, tangy finish.
Tips
- Choose the right zucchini: Select medium-sized zucchini that are firm and free from blemishes. Smaller zucchini are tender and have fewer seeds, making them ideal for stuffing.
- Draining the ricotta: Draining the ricotta is crucial to avoid a watery filling. Allow it to drain for at least 30 minutes, or longer if possible, to remove excess moisture.
- Avoid overcooking the vegetables: When sautéing the vegetables, cook them just until tender. Overcooking can make them mushy and release too much moisture.
- Seasoning: Taste the filling mixture before stuffing the zucchini to adjust the seasoning if necessary. A well-seasoned filling makes a big difference in the final dish.
- Broiling carefully: When broiling, keep a close eye on the zucchini to prevent the cheese from burning. Broiling adds a nice golden-brown crust, but it can quickly go from perfect to burnt.
Substitutions
- Dairy-free version: Replace the ricotta with a cashew-based plant-based ricotta, the mozzarella with dairy-free shredded mozzarella, and the Romano with nutritional yeast for a similar savory, cheesy note. The texture will be slightly lighter than the original but still delicious. This one is for you, Lina!
- Yellow squash instead of zucchini: Yellow summer squash works just as well as green zucchini and follows the same preparation method exactly. You can even mix green and yellow for a beautiful, colorful presentation on the same platter.
- Pecorino instead of Romano: If you cannot find Romano, Pecorino Sardo or Pecorino Toscano are close substitutes with a similar sharp, salty profile. Parmesan gives a milder, nuttier result and works well too.
- Fresh herbs swap: If you do not have fresh basil on hand, fresh flat-leaf parsley alone works beautifully. Fresh mint is a lovely unexpected addition in August when basil is competing with everything else in the garden.
- Low-carb note: This recipe is already naturally low in carbohydrates since there are no breadcrumbs in the filling. The zucchini itself is one of the lowest-carb vegetables available, making this dish naturally keto-friendly without any modifications needed.
FAQ
Draining the ricotta removes excess moisture that would otherwise make the filling wet and cause the zucchini boats to become soggy during baking. Place the ricotta in a fine mesh strainer or a cheesecloth-lined colander for at least 30 minutes before using. The drier the ricotta, the better the filling will hold its shape.
Yes, and this is the step most people skip. Seasoning the inside of the zucchini with salt before adding the filling ensures the zucchini itself is flavorful, not just the filling on top. Without it, the boat can taste bland even with a perfectly seasoned filling.
Yes. Prepare the filling and stuff the zucchini boats up to 24 hours in advance, then cover and refrigerate. When ready to serve, bake directly from the refrigerator, adding 5 minutes to the bake time to account for the cold filling. This makes it an excellent make-ahead dinner party dish.
Yes, with a few swaps. Replace the ricotta with a cashew-based plant-based ricotta, the mozzarella with dairy-free shredded mozzarella, and the Romano with nutritional yeast. The texture will be slightly lighter than the original but still delicious.
Yes, naturally. Since there are no breadcrumbs in the filling, the carbohydrate count is very low. Zucchini is also one of the lowest-carb vegetables available. If you are following strict keto, this dish fits comfortably within most daily carb budgets.
Medium-sized zucchini, about 6 to 8 inches long and 2 to 3 inches wide, work best. They are large enough to hold a generous filling and sturdy enough to hold their shape during baking. Avoid very large zucchini, since the flesh tends to be watery and the seeds tough.
Yes, yellow summer squash works just as well as green zucchini and follows the same preparation method exactly. You can even mix green and yellow for a colorful presentation.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for approximately 10 to 15 minutes until heated through. Avoid the microwave, which will make the zucchini soggy and the filling rubbery.
More Zucchini Recipes
If you love cooking with fresh summer zucchini, here are a few more favourite recipes to keep you going all season long:
Recipe Inspiration
I love combining seasonal ingredients with ricotta, so I was inspired to create this recipe. With zucchini growing in my backyard, I'm always experimenting with new ways to enjoy them.
During the summer, my mom would always make stuffed zucchini with Italian sausage, and while I loved it, I wanted to create a lighter version.
That's when I thought of using the ricotta filling from my recipe for Zucchini Lasagna Rolls. The ricotta filling in that dish was so delicious I knew with just a few tweaks that, it would be perfect for stuffing zucchini.
Plus, with so many of you requesting more gluten-free recipes, I wanted to create a dish that everyone could enjoy without missing the breadcrumbs.
Using zucchini flowers from my garden adds a special touch, but don't worry if you can't find them-the recipe is just as tasty without them. And remember, you can use any variety of zucchini or even summer squash. The key is to choose medium-sized ones that are firm with smooth, shiny skin for the best results.
It's a simple, satisfying dish that highlights the flavors of summer. I hope you enjoy this recipe as much as my family does.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this stuffed zucchini recipe, I would love to hear about it in the comments below, and be sure to rate the recipe!
Recipe
Ricotta Stuffed Zucchini (No Breadcrumbs, Gluten-Free)
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Ingredients
- 4 medium zucchini about 9 ounces each (255 grams)
- 2 tablespoons olive oil
- 3-4 garlic cloves minced or grated
- 1 shallot chopped
- 1 carrot grated
- scooped out zucchini flesh chopped
- ⅓ cup Italian flat-leaf parsley minced, fresh, about 15 grams
- 5-6 zucchini flowers optional, chopped
- 1 teaspoon lemon zest grated fresh, optional
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1⅓ cup ricotta cheese drained, about 10.5 ounces or 305 grams
- 1 cup mozzarella cheese grated, about 4 ounces or 120 grams
- ½ cup grated Romano cheese or Parmesan cheese, about 1.5 ounces or 40 grams
- salt and pepper to taste to taste
To garnish (optional):
- grated cheese
- minced parsley
- lemon juice
Instructions
Prep the zucchini:
- Rinse and pat dry the zucchini.
- Cut each zucchini in half lengthwise. Using a paring knife, carefully score the flesh of each zucchini half, about ¼ inch from the edge. Use a small spoon to scoop out the scored flesh. Reserve the scooped-out zucchini flesh for the filling. Discard excess seeds.
- Bring a large pot of salted water to a boil.
- Add the zucchini halves to the boiling water and blanch for 2-3 minutes until they are slightly tender but still firm.
- Remove and place upside down to drain.
Preparing the Filling:
- In a skillet, heat the olive oil over medium heat.
- Add the minced garlic and shallot, sautéing until fragrant and translucent (about 2-3 minutes).
- Add the grated carrot and the scooped-out zucchini flesh to the skillet. Cook until the vegetables are tender and any excess moisture has evaporated (about 5-7 minutes). Season with salt and pepper. Remove from heat and let cool slightly.
- Remove from heat and transfer to a large bowl with a slotted spoon. Leave the liquid behind.
- Add the rest of the ingredients. Reserve 2 tablespoons of grated cheese and mozzarella to top the zucchini boats before baking.
- Taste and adjust seasonings.
Assemble the zucchini boats:
- Preheat the oven to 400°F (205°C). Place the oven grate in the center of the oven. Line a baking dish with parchment paper.
- Season the interior of the zucchini boats with salt and pepper.
- Spoon the ricotta mixture into the cavity of each zucchini half.
- Place the stuffed zucchini halves in the parchment-lined baking dish. Repeat until all zucchini halves are filled.
- Sprinkle the tops of the stuffed zucchini with the reserved grated cheeses.
- Bake in the oven, uncovered, for 15 minutes or until the zucchini are tender.
- Switch to broil and cook for an additional 3-5 minutes, until the top is golden brown and slightly crispy. Keep a close eye to avoid burning.
- If desired, garnish with chopped fresh parsley, extra grated cheese, and a squirt of lemon juice.
- Serve and enjoy!
Video
Notes
- Choose the right zucchini: Select medium-sized zucchini that are firm and free from blemishes. Smaller zucchini are tender and have fewer seeds, making them ideal for stuffing.
- Draining the ricotta: Draining the ricotta is crucial to avoid a watery filling. Allow it to drain for at least 30 minutes, or longer if possible, to remove excess moisture.
- Avoid overcooking the vegetables: When sautéing the vegetables, cook them just until tender. Overcooking can make them mushy and release too much moisture.
- Seasoning: Taste the filling mixture before stuffing the zucchini to adjust the seasoning if necessary. A well-seasoned filling makes a big difference in the final dish.
- Broiling carefully: When broiling, keep a close eye on the zucchini to prevent the cheese from burning. Broiling adds a nice golden-brown crust, but it can quickly go from perfect to burnt.
Nutrition
I originally published this post on July 31, 2024, and republished it on July 6, 2026, with updated content. Thanks for sharing.
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Louise Samson
Wonderful and tasty, as always. A bit lengthy the first time you try it, but WELL worth it!
Delicious.
Maria
Thank you so much for sharing Louise! I’m glad you found the recipe delicious and worth the effort ♥
Karen
This recipe is delicious! Intend to add to meal rotation. Thank you for developing this low carb recipe. At the risk of sounding greedy, please post more low carb recipes. Thank you!
Maria
My pleasure Karen! Thanks so much for the review and your comment. I will definitely take it in consideration when developing recipes.
Sara
So delicious!!! Thanks so much!
Maria
My pleasure Sara! Thanks for stopping by!
Antonietta Di Marco
Thank you for sharing traditional Italian recipes❣️
Maria
My pleasure Antonietta! Thank you for stopping by.
Lina Greco
Maria, we are so happy to have found you and your recipes. My son found you on line one day looking for some recipes. Came to me so excited, saying look Ma, Nonna’s recipe. We have been doing a lot of your recipes since. They bring back so many memories. I’m from Montreal and moved to Arizona in the late 90’s. My parents passed away a few years ago they were from Montorio Nei Frentani Campobasso, they were my link to everything and everyone in Montreal. Since then, I lost contact with my Italian roots. I love to see your recipes; you bring joy to me and my family. I can no longer have dairy neither does one of my sons, could you please make some dairy free recipes. We would appreciate it. Thank you so very much, continue spreading joy and good food.
Maria
Thank you so much for your kind words Lina! It means the world to me that my recipes are bringing back those special memories for you and your family. How wonderful that your son found me and that you’re enjoying these dishes together—there’s truly nothing better than food that connects us to our roots.
I completely understand the need for dairy-free recipes, and I’m more than happy to help! I’ll definitely work on sharing some dairy-free options soon, so you and your son can continue to enjoy the flavors of Nonna’s kitchen.