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Vegetarian Recipes

Stuffed Zucchini Boats

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Zucchini season is upon us! For me, this time of year is always a race to enjoy summer squash in as many ways as possible. I bake it into cake, blend it into soup, toss it into pasta, layer it into lasagna, and eat it right off the grill. This year, I’m adding a new recipe to my usual rotation: stuffed zucchini! I first made these a few weeks ago for my family and even my little 2-year old nephew, who is going through a no-zucchini phase, gobbled his up.

These easy stuffed zucchini boats are a simple, fresh, and delicious showcase for peak-season summer squash. I don’t let any of the zucchini go to waste here, as I load up the zucchini shells with a bright, lemony filling that includes the scooped zucchini flesh. This recipe works best with medium-large zucchini (larger squash = more space for filling), so it’s one that you can continue to make as the season progresses and the squash get bigger. I hope you love it as much as we do!


Stuffed zucchini boats ingredients


Vegetarian Stuffed Zucchini Recipe Ingredients

This stuffed zucchini recipe requires just a few every day ingredients and comes together in under 30 minutes. Here’s all you need:

  • Zucchini, of course! I use it 2 ways, stuffing the shells with a zucchini-loaded filling.
  • Egg binds the filling together.
  • Coarse breadcrumbs create a delicious body for the filling – the top gets toasty, while the inside stays moist.
  • Parmesan adds melty, cheesy texture and umami flavor.
  • Garlic punches it up.
  • Cherry tomatoes dot the filling with sweet, juicy bites.
  • Pine nuts add crunch and richness.
  • Lemon zest and thyme give it a bright, fresh finish.

That’s it! Let’s cook.

How to Make Stuffed Zucchini

Stuffed vegetables may seem fussy, but they’re deceptively simple. As with my stuffed bell peppers and stuffed poblanos, these come together in just a few steps. Here’s all you need to do:

  1. Cut the zucchini! Halve them lengthwise and hollow out the flesh, leaving a 1/4-inch-thick rim around each half.
  2. Make the filling. Chop any large pieces of scooped flesh and transfer it all to a kitchen strainer. Press out any excess moisture, and then add the zucchini flesh to a bowl with the egg, breadcrumbs, cherry tomatoes, thyme, lemon zest, Parmesan, garlic, pine nuts, and salt. Mix until everything’s well combined.
  3. Load up the zucchini. Drizzle the zucchini shells with olive oil, salt, and pepper, and spoon in the filling.
  4. Bake! Transfer the stuffed squash to a 475-degree oven and bake until the filling is set & nicely golden brown, 16-18 minutes.

Enjoy!

Stuffed Zucchini Recipe Tips

We made this stuffed zucchini recipe (originally inspired by the stuffed zucchini in the Ottolenghi Simple cookbook) a few times this summer. Following these tips yielded the best results every time:

  • Squeeze out as much water as you can from the zucchini flesh before stirring it into the filling. You don’t want it to be watery! Chop any bigger zucchini chunks into small pieces before adding them to the seedy, pulpy innards and pressing them over a kitchen strainer.
  • Don’t scoop too much. Make sure you leave a sturdy border of zucchini flesh to support the yummy filling. If you scoop too much, your stuffed zucchini boats will be flimsy.
  • Make your own breadcrumbs. Better bread = better bread crumbs, so find a good baguette or loaf of crusty bread for this recipe. Tear it into chunks and pulse them in a food processor to create coarse crumbs for the filling. Enjoy the remaining bread on the side!
  • Top them with pesto. These stuffed zucchini boats are great on their own, but a drizzle of pesto really takes them over the top. Make your own or use store-bought pesto in a pinch.

What to Serve with Stuffed Zucchini Boats

We like these stuffed zucchini boats as a main or side dish. If you make this recipe with 3 medium zucchini, it serves 6 as a side, if you make it with 2 large zucchini, it serves 4 as a main course along with a side dish. They’d be delicious served with refreshing gazpacho or watermelon gazpacho, this easy summer pasta salad, pesto pasta, or any of these yummy summer salads:

If you love this stuffed zucchini recipe…

Try my baked zucchini, zucchini bread, zucchini pizza, zucchini pasta, or zucchini panzanella next!

Stuffed Zucchini

Author: Jeanine Donofrio

Recipe type: Main dish or side dish

  • 2 large or 3 medium zucchini, halved lengthwise
  • 1 large egg, beaten
  • 1 cup torn crusty bread, crumbled
  • ⅔ cup grated Parmesan cheese
  • ½ garlic clove, minced
  • ½ cup quartered cherry tomatoes
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh thyme leaves
  • ¼ cup pine nuts
  • Extra-virgin olive oil, for drizzling
  • Pesto, for serving
  • Sea salt
  • Freshly ground black pepper
  1. Preheat the oven to 475°F and line a baking sheet with parchment paper.
  2. Use a small spoon to hollow out the flesh of the zucchini, leaving a little more than ¼-inch thickness around the edges. Place them cut side-up on the baking sheet.
  3. Make the filling. Place the scooped-out zucchini flesh into a mesh strainer and gently press out any excess water. You should be left with 1 cup flesh. Chop any coarse pieces and transfer to a medium bowl with the egg, bread crumbs, cheese, garlic, tomatoes, lemon zest, thyme, pine nuts, and ¼ teaspoon salt. Mix until combined, using your hands if necessary.
  4. Drizzle the hollowed-out zucchini with olive oil and sprinkle with salt and pepper. Spoon in the filling and bake for 16 to 18 minutes or until the filling is set and is golden brown and crisp on top.
  5. Serve with pesto.
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Vegetarian Recipes

Lemon Ricotta Pasta

Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.

Originally posted 3-4-2011, updated 6-8-2022.

Overhead view of a bowl of lemon ricotta pasta with a fork and lemon wedges.

Do I Have to Use Fresh Lemon?

This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!

Not All Ricotta is Created Equal

I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!

Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.

What Else Can I Add?

This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!

What to Serve with Lemon Ricotta Pasta

This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.

Overhead view of lemon ricotta pasta in a skillet.

Overhead view of a bowl of lemon ricotta pasta.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.
Course Dinner, Lunch
Cuisine American
Total Cost $4.27 recipe / $1.07 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 400kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lemon $0.89
  • 8 oz. pasta* $0.67
  • 1 cup frozen peas $0.50
  • 1 clove garlic, minced $0.08
  • 1 Tbsp butter $0.11
  • 1 cup whole milk ricotta $1.60
  • 1/4 cup grated Parmesan $0.36
  • 1/4 tsp salt (or to taste) $0.02
  • 1/4 tsp freshly cracked black pepper (or to taste) $0.02
  • 1 pinch crushed red pepper (or to taste) $0.02

Instructions

  • Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
  • Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
  • Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
  • Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
  • Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
  • Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
  • Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

Notes

*Use any short shape pasta.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 51g | Protein: 18g | Fat: 14g | Sodium: 335mg | Fiber: 4g

close up side view of lemon ricotta pasta in a bowl.

How to Make Lemon Ricotta Pasta – Step By Step Photos

A zested and juiced lemon on a cutting board.

Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Boiled pasta in a pot, water being scooped out with a measuring cup.

Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Peas and cooked pasta in a colander.

Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Sautéed garlic in butter in a skillet.

Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Pasta, peas, and pasta water added to the skillet.

Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Cheese and lemon added to pasta.

Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.

Salt, pepper, and red pepper added to the pasta.

Add more of the reserved pasta water if the mixture is too thick or too dry. Season the pasta with salt, pepper, and crushed red pepper to taste.

Finished lemon ricotta pasta in the skillet.

Enjoy the lemon ricotta pasta while still warm!

Overhead view of a bowl of lemon ricotta pasta.

The post Lemon Ricotta Pasta appeared first on Budget Bytes.

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