Gluten-Free Ricotta Stuffed Zucchini Boats

This Ricotta Stuffed Zucchini recipe uses fresh seasonal ingredients and a blend of ricotta, mozzarella, and romano cheese. It’s perfect as a main course or a delightful side dish. Plus, it’s gluten-free, making it a great option for those with dietary restrictions.

Are you ready for another zucchini recipe with one of my favorite ingredients? Ricotta cheese!

This isn’t the first time I’ve shared a recipe combining these two wonderful ingredients.

Inspired by the ricotta filling in my Zucchini Lasagna Rolls, these ricotta stuffed zucchini boats are packed with flavor and super easy to make.

The best part? It’s a gluten-free recipe!

This recipe skips the bread crumbs, but you won’t even miss them. I garnish the tops with grated mozzarella and Romano cheese and broil them for a few minutes, making them bubbly and golden brown.

You’ll notice that I use zucchini blossoms in my recipe. That’s because I have zucchini growing in my backyard, but if you don’t have them, the recipe will still taste great.

You can also use any variety of zucchini or even summer squash. Fresh zucchini from your garden or local farmer’s market will taste the best.

Let’s take a closer look at the ingredients.

Jump to:

• Ingredients
• Let’s prep our ricotta zucchini recipe
• How to make stuffed zucchini with ricotta 
• Tips
• What to serve with zucchini boats
• FAQ
• More zucchini recipes
• Recipe inspiration
• Recipe

Ingredients

Zucchini: For the best results, pick medium-sized zucchini about 6-8 inches long and 2-3 inches wide. Any variety will work.  Look for firm zucchinis with smooth, shiny skin free of blemishes. Avoid overly large zucchini, as they can be tough and have more seeds, making them less ideal for stuffing.

Seasoning: Kosher salt and black pepper to taste. As an option, you can also use red chili flakes. 

Aromatic vegetables: Minced garlic, shallots and grated carrot to make the base of the dish.

Ricotta cheese filling: A creamy blend of ricotta, Parmesan or pecorino Romano, mozzarella, chopped zucchini flowers (if using), fresh Italian flat-leaf parsley and a touch of lemon zest. This will give you a creamy and cheesy taste with a hint of freshness from the lemon and parsley.

Cheese topping: I like to sprinkle a little grated cheese and mozzarella on top before baking. This will make it bubbly and golden when I broil it. 

Let’s prep our ricotta zucchini recipe

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 stuffed zucchini with ricotta 

• 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.

What to serve with zucchini boats

• Mixed Green Salad: This fresh, crisp salad with a light vinaigrette is a delicious side dish for these ricotta-stuffed zucchini boats.
• Caprese Salad: Fresh mozzarella, tomatoes, and basil make a simple and refreshing side.
• Sweet Corn Salad: A fresh and vibrant sweet corn salad with feta, peppers, and a zesty lime dressing makes a perfect gluten-free side dish for your zucchini boats.
• Italian Roasted Potatoes: Crispy roasted potatoes seasoned with herbs can be a delicious and hearty side dish.

FAQ

More zucchini recipes

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. 

★★★★★ 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