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Keto Side Dishes

Ricotta Stuffed Zucchini

When I need a satisfying keto side that feels special without extra fuss, these ricotta stuffed zucchini boats are my go-to. Hollowed-out zucchini halves cradle a creamy, herbed cheese filling that turns tender in the oven. The gentle tang of lemon brightens the rich ricotta, while a sprinkle of Parmesan adds a golden crust. Ready in under 30 minutes, they pair beautifully with grilled meats or a fresh salad.

10 min Prep time 20 min Cook time 30 min Total time 4 Servings 88 Calories
Ricotta Stuffed Zucchini

Ingredients

  • zucchini, halved lengthwise
  • /2 teaspoon salt
  • /2 teaspoon ground black pepper
  • /2 cup part-skim ricotta cheese
  • /4 cup shredded part-skim mozzarella cheese
  • tablespoons grated Parmesan cheese
  • teaspoon fresh lemon juice
  • teaspoons dried basil
  • /2 teaspoon salt
  • /2 teaspoon ground black pepper

Instructions

  1. Step 1

    Preheat your oven to 450°F and lightly grease a baking sheet. Start by slicing the zucchini lengthwise and scoop out the seedy centers with a spoon, creating little boats. I like to season the hollows with a pinch of salt and pepper to draw out moisture and boost flavor. In a mixing bowl, combine the ricotta, mozzarella, Parmesan, lemon juice, basil, and the remaining salt and pepper. Stir until everything is evenly blended. Now, spoon the cheese mixture generously into each zucchini half, mounding it slightly. Arrange the stuffed zucchini on the prepared baking sheet. Bake for 15 to 20 minutes, until the zucchini is fork-tender and the tops are golden brown. Let them cool for a minute before serving—the filling will be very hot. I sometimes run them under the broiler for an extra minute to get that irresistible bubbly crust. These are wonderful right out of the oven but also hold up well for meal prep. The aroma of basil and melting cheese fills the kitchen, always making everyone eager to dig in.

Chef's Tip

I always pat the zucchini dry after scooping to prevent a watery bake. For an even richer flavor, swap part-skim ricotta with whole milk ricotta and add a pinch of nutmeg. If you have fresh basil on hand, use it instead of dried for a brighter taste.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the zucchini from becoming mushy. I don't recommend microwaving, as it can make the boats watery.

Variation Tips

For a heartier version, stir in cooked crumbled bacon or diced sun-dried tomatoes into the ricotta mixture. You can also swap the mozzarella with crumbled feta for a tangier bite. If you want more veggies, top with chopped cherry tomatoes before baking. Serve alongside lemon-garlic chicken thighs or a crisp arugula salad dressed in olive oil and vinegar.

Frequently Asked Questions