love stuffing things into zucchinis and I love stuffed shells. (And I love anything with ricotta cheese!) So one night, when we had very little on hand in terms of groceries one night, I decided to combine the two and get a little creative. The result was a new addition to Feast & Merriment- Ricotta Stuffed Zucchini and I am very excited about that!
This dish is really is really easy and completely satisfying- just like a pasta dish but actually better for you! It’s like a healthy, delicious version of baked stuffed shells or manicotti. This recipe is now part of our regular rotation and a great starter recipe for those just learning their way around the kitchen.
In addition to this dish tasting really good, there are actually quite a few other reasons I love this recipe.
- It’s carb and gluten free
- It’s super easy to make
- It can be made in advance (always a fan)
- It’s great to make for a party
- It travels well
- It’s inexpensive
Serve these along side a simple salad of mixed greens. Mmm Mmm Good!
Stuffed zucchinis are an excellent party dish because they can be prepared in advance and baked right before serving. They stay hot for a long time and are easy to serve as individual portions.
- 3 Zucchini
- 2 cups Ricotta cheese
- 1 Large egg
- 1/3 cup Grated Parmesan cheese
- 1 cup Frozen Spinach (drained & dried of all excess water)
- Kosher salt & fresh ground pepper
- Your favorite marinara sauce
- shredded parmesan cheese for topping (optional)
Slice the zucchini in half longways and hollow them out into ‘zucchini boats.’ You want to leave about a 1/2 inch of flesh.
Season them lightly with salt and pepper.
Combine ricotta, egg, grated parmesan, spinach, pinch of salt & pepper and mix well. Stuff cheese mixture generously into the zucchini halves.
Spoon marinara sauce over zucchini and bake for about 30 minutes or until you can piece the zucchini easily with a knife, but are firm enough to still hold their shape.
Let zucchini rest for about 10 minutes and garnish with shredded parmesan, if using.
These can be prepared up to 24 in advance. To do so, stuff zucchini and store in refrigerator until ready to bake and serve.