Roma-Style Ricotta-Stuffed Zucchini Boats
Crisp zucchini boats filled with creamy ricotta and herbs, baked until golden. A light, elegant side that celebrates spring vegetables. This mediterranean-inspired vegetarian (gluten-free) ready in about 55 minutes pairs medium (about 1.5 lbs total) Zucchini, Ricotta cheese, finely chopped Fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 4 medium (about 1.5 lbs total) Zucchini
- 1 cup Ricotta cheese
- 1/4 cup finely chopped Fresh basil
- 2 tbsp Pine nuts
- 2 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cut zucchini lengthwise into 1/2-inch-thick slices, then scoop out centers with a spoon to create boats, leaving 1/4-inch shells.
- Step 2: In a bowl, mix 1 cup ricotta, 1/4 cup chopped basil, 2 tbsp pine nuts, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
- Step 3: Spoon ricotta mixture evenly into zucchini boats, pressing gently to fill. Place on a parchment-lined baking sheet.
- Step 4: Drizzle 2 tbsp olive oil over filled boats. Bake for 25-30 minutes until zucchini edges are tender and tops are golden brown.
- Step 5: Let rest 5 minutes before serving to set the filling.
Frequently asked questions
How long does Roma-Style Ricotta-Stuffed Zucchini Boats take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roma-Style Ricotta-Stuffed Zucchini Boats?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ricotta cheese from drying out.
Can I substitute ingredients in Roma-Style Ricotta-Stuffed Zucchini Boats?
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 Roma-Style Ricotta-Stuffed Zucchini Boats 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.
Is Roma-Style Ricotta-Stuffed Zucchini Boats gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The perfect summer dish! So light and fresh, the ricotta was the star.
- ★★★★★
Loved the authentic flavor! Made this for my Italian grandmother and she approved.
- ★★★★☆
A bit bland for my taste, but my kids loved it. Next time I'll add more herbs.
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