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.