Tender zucchini boats filled with creamy ricotta, fragrant basil, and a hint of lemon—nestled in a simple tomato sauce and baked until golden. This rustic Italian-inspired recipe is perfect for a light dinner, elegant appetizer, or vegetarian main that feels both cozy and refined.
📋 Ingredients
🥒 For the Zucchini & Filling
| Ingredient |
Amount |
Notes |
| Zucchini |
6 (about 6 in / 15 cm long) |
Halved and hollowed for stuffing |
| Extra virgin olive oil |
3 tbsp + extra for drizzling |
For sautéing and finishing |
| Onion |
1 small, finely chopped |
Adds sweetness and depth |
| Garlic cloves |
2, finely chopped |
For aromatic flavor |
| Fresh breadcrumbs |
½ cup |
Adds texture to the filling |
| Fresh basil |
¼ cup, finely shredded |
Bright and herbaceous |
| Fresh ricotta cheese |
1½ cups |
Creamy and mild |
| Pecorino Romano cheese |
3 tbsp, finely grated + extra |
Sharp and salty—perfect for topping |
| Lemon zest |
From ½ lemon |
Adds a fresh citrus note |
| Egg |
1 large, lightly beaten |
Binds the filling |
| Salt & freshly ground pepper |
To taste |
For seasoning |
🍅 For the Tomato Sauce
| Ingredient |
Amount |
Notes |
| Extra virgin olive oil |
2 tbsp |
For sautéing garlic |
| Garlic cloves |
2, finely chopped |
Adds depth to the sauce |
| Canned whole peeled tomatoes |
14.5 oz (400 g), pureed |
Use high-quality tomatoes for best flavor |
| Salt |
To taste |
Adjust as needed |
| Sugar |
A pinch, if needed |
Balances acidity |
🍽️ Instructions
- Prep the Oven & Zucchini
- Preheat oven to 400°F (200°C).
- Lightly oil a baking dish that fits the zucchini snugly.
- Cut zucchini in half lengthwise and scoop out the pulp, leaving shells intact.
- Sprinkle shells with salt. Finely chop the pulp.
- Make the Filling
- Heat 3 tbsp olive oil in a pan over medium heat.
- Sauté onion and garlic until soft (about 5 minutes).
- Add chopped zucchini pulp and cook until tender.
- Stir in breadcrumbs and remove from heat.
- In a bowl, mix ricotta, basil, Pecorino, lemon zest, and egg.
- Fold in the sautéed mixture and season with salt and pepper.
- Prepare the Tomato Sauce
- In a clean pan, heat 2 tbsp olive oil and sauté garlic until fragrant.
- Add pureed tomatoes, season with salt, and simmer briefly.
- Add a pinch of sugar if needed to balance acidity.
- Pour sauce into the prepared baking dish.
- Stuff & Bake
- Fill each zucchini shell with the ricotta mixture.
- Nestle them into the tomato sauce and sprinkle with extra Pecorino.
- Bake for 30–35 minutes, until tender and lightly browned.
- Tent with foil if browning too quickly. For extra color, broil briefly at the end.
