Ricotta-Stuffed Zucchini Boats with Tomato Basil Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hollowed zucchini filled with herbed ricotta, baked in a rich tomato basil sauce. This italian-inspired one pot ready in about 50 minutes blends medium zucchini, ricotta cheese, fresh basil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Cut 4 medium zucchini in half lengthwise and scoop out seeds with a spoon, leaving 1/4-inch thick shells. Place cut-side up on a baking sheet.
  2. Step 2: In a bowl, mix 1 cup ricotta cheese, 1/2 cup fresh basil, chopped, 1/4 cup grated Parmesan cheese, and salt and pepper to taste. Spoon mixture into zucchini shells, filling to the top.
  3. Step 3: Drizzle 1 tbsp olive oil over stuffed zucchini and bake for 20 minutes until zucchini is tender and filling is golden.
  4. Step 4: Warm 1/2 cup tomato basil sauce in a small saucepan over medium heat.
  5. Step 5: Serve stuffed zucchini with 1/4 cup tomato basil sauce drizzled over each portion.

Equipment for this recipe

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Frequently asked questions

How long does Ricotta-Stuffed Zucchini Boats with Tomato Basil Sauce take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Ricotta-Stuffed Zucchini Boats with Tomato Basil Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Ricotta-Stuffed Zucchini Boats with Tomato Basil Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ricotta-Stuffed Zucchini Boats with Tomato Basil Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ricotta-Stuffed Zucchini Boats with Tomato Basil Sauce?

Italian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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