Low-Carb Ricotta-Stuffed Zucchini Recipe tastes creamy, cheesy, and herby with a satisfying bite that feels way more indulgent than the carb count suggests. It works perfectly for anyone who wants a lighter weeknight dinner or a meal-prep friendly option that hits the table in about 40–45 minutes. I first made a version of this on a hot summer night with too much garden zucchini and not enough patience, and it stuck around because my family kept requesting it.
Why You Should Try This Low-Carb Ricotta-Stuffed Zucchini Recipe
This Low-Carb Ricotta-Stuffed Zucchini Recipe gives you all the cozy vibes of stuffed shells or lasagna without the pasta. The zucchini softens in the oven, the ricotta turns rich and creamy, and the top gets golden and bubbly.
You can serve it as a main with a salad or as a side next to grilled chicken or fish. It fits low-carb, vegetarian, and gluten-free needs, so you can feed a mixed crowd without cooking three different dinners.
“This Low-Carb Ricotta-Stuffed Zucchini Recipe tastes like cheesy baked pasta in vegetable form, and nobody at my table missed the noodles. ★★★★★”
Ingredients You’ll Need
Zucchini boats
- 4 medium zucchini, similar size
- Choose firm zucchini with shiny skin for best texture.
- 1–2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Ricotta filling
- 1 1/2 cups whole-milk ricotta cheese
- Whole-milk ricotta gives a creamier filling than part-skim.
- I like Galbani or BelGioioso, but any thick ricotta works.
- 1/2 cup finely grated Parmesan cheese
- Use real Parmigiano Reggiano or a good domestic parmesan, not the green can.
- 1 cup shredded low-moisture mozzarella cheese, divided
- Use part-skim for a bit less fat or whole-milk for extra meltiness.
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- Optional, but it adds a gentle kick.
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Zest of 1 lemon
- The lemon zest brightens the rich cheese filling.
Sauce and topping
- 1 1/4 cups low-sugar marinara sauce
- Use a no-sugar-added brand like Rao’s or a store-brand “no sugar added” version.
- 1 tablespoon olive oil
- Extra grated Parmesan and chopped herbs for serving
Optional mix-ins and substitutions
- Add 1/2 cup finely chopped sautéed spinach to the ricotta for extra veggies.
- Swap half the ricotta with cottage cheese if you want more protein and a lighter texture.
- Stir 1/2 cup cooked crumbled Italian sausage or ground turkey into the filling if you do not need it vegetarian.
- Use yellow squash instead of zucchini if that is what you have.
Equipment list
- 9×13 inch baking dish or similar casserole dish
- Sharp knife and cutting board
- Spoon or melon baller to hollow the zucchini
- Mixing bowl
- Whisk or fork
- Small skillet (if you sauté any mix-ins like spinach or sausage)
- Aluminum foil
- Oven mitts and a spatula for serving
Tips & Tricks
- Choose medium zucchini so they hold their shape and do not turn mushy.
- Scoop out the centers gently and leave a 1/4 inch border so the “boats” stay sturdy.
- Salt the zucchini lightly before stuffing to season them from the inside out.
- Pat very wet ricotta with paper towels or drain it in a fine mesh strainer for 15 minutes to avoid watery filling.
- Mix the egg into the ricotta last so you can taste and adjust seasoning beforehand.
- Use part of the mozzarella inside the filling and save the rest for a gooey top.
- Spread a thin layer of marinara in the baking dish so the zucchini do not stick.
- Cover the dish for the first part of baking so the zucchini soften, then uncover to brown the cheese.
- Check doneness by piercing the side of a zucchini with a fork; it should feel tender but not falling apart.
- Let the stuffed zucchini rest 5–10 minutes before serving so the filling sets slightly and slices more neatly.
How to Make Low-Carb Ricotta-Stuffed Zucchini Recipe
Step 1: Prep the zucchini
Preheat your oven to 400°F and lightly oil your baking dish. Trim the stem ends from the zucchini, then slice each one lengthwise. Use a spoon or melon baller to scoop out the seedy center of each half and create a “boat,” and save some of the scooped flesh if you want to chop it and add it to the filling.
Brush the cut sides and insides of the zucchini with olive oil. Sprinkle with salt and pepper. Arrange the zucchini halves cut side up in the baking dish.
Step 2: Mix the ricotta filling
Add ricotta, Parmesan, half of the mozzarella, garlic, basil, parsley, Italian seasoning, crushed red pepper, salt, pepper, and lemon zest to a mixing bowl. Whisk or stir until the mixture looks smooth and evenly combined. Taste a small bit and adjust salt or herbs.
Crack in the egg and stir again until the filling looks creamy and cohesive. If you saved some chopped zucchini flesh or cooked spinach or sausage, fold it in now. The filling should feel thick enough to mound on a spoon.
Step 3: Add sauce to the dish
Spread a thin layer of marinara sauce over the bottom of the baking dish. Aim for just enough to coat the surface so the zucchini sit in a shallow pool of sauce. Drizzle a little olive oil over the sauce for extra richness.
Step 4: Fill the zucchini boats
Spoon the ricotta mixture into each zucchini half. Mound the filling slightly since it sets as it bakes and does not puff very much. Use the back of the spoon to smooth the tops.
Sprinkle the remaining mozzarella over the stuffed zucchini. Add a light dusting of extra Parmesan if you want a more golden crust. Cover the dish loosely with foil, and tent it so the cheese does not stick.
Step 5: Bake until tender and bubbly
Slide the baking dish into the oven and bake, covered, for 20 minutes. Remove the foil and bake another 10–15 minutes, until the zucchini feel tender when pierced and the cheese on top looks melted and lightly browned. If you want deeper browning, switch the oven to broil for 1–2 minutes and watch closely.
Take the dish out of the oven and let it rest for about 5–10 minutes. Scatter extra chopped basil or parsley over the top. Spoon some of the warm marinara from the bottom of the pan over each serving.
What to Serve with Low-Carb Ricotta-Stuffed Zucchini Recipe
This Low-Carb Ricotta-Stuffed Zucchini Recipe pairs nicely with a big green salad with a simple vinaigrette or a crisp cucumber and tomato salad. You can add roasted broccoli, green beans, or a quick sautéed spinach on the side for extra vegetables. If you want a heartier plate, serve it with grilled chicken, turkey meatballs, or baked salmon. A chilled sparkling water with lemon or a fruity iced herbal tea rounds out the meal without adding sugar.
Storage Options
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat individual portions in the microwave for 1–2 minutes, or warm the whole dish in a 350°F oven for 15–20 minutes until hot.
- Freeze cooled stuffed zucchini in a single layer on a baking sheet, then transfer to freezer bags or containers and keep up to 2 months.
- Reheat from frozen in a covered baking dish at 350°F for about 30–35 minutes, then uncover for a few minutes to re-crisp the cheese.
Low-Carb Ricotta-Stuffed Zucchini
Ingredients
Instructions
- Preheat the oven to 400°F (200°C) and lightly oil a 9x13-inch baking dish.
- Trim the stem ends from the zucchini and slice each one in half lengthwise.
- Use a spoon or melon baller to scoop out the seedy centers and create shallow “boats,” leaving about a 1/4-inch border so they stay sturdy. Reserve some of the scooped zucchini flesh if you want to add it to the filling.
- Brush the cut sides and insides of the zucchini with olive oil, then season with the salt and pepper. Arrange the zucchini halves cut side up in the baking dish.
- In a mixing bowl, combine the ricotta, Parmesan, half of the shredded mozzarella, garlic, basil, parsley, Italian seasoning, crushed red pepper flakes (if using), salt, pepper, and lemon zest.
- Stir until the mixture looks smooth and evenly combined, then taste and adjust the seasoning if needed.
- Add the egg and stir until the filling is creamy and cohesive. If using, fold in some finely chopped reserved zucchini flesh, sautéed spinach, or cooked crumbled sausage or turkey. The filling should be thick enough to mound on a spoon.
- Spread a thin layer of low-sugar marinara sauce over the bottom of the baking dish so the zucchini sit in a shallow layer of sauce.
- Drizzle the sauce with the tablespoon of olive oil for extra richness.
- Spoon the ricotta mixture into each zucchini half, mounding the filling slightly and smoothing the tops with the back of the spoon.
- Sprinkle the remaining mozzarella evenly over the stuffed zucchini and add a light dusting of extra Parmesan if you like a more golden crust.
- Cover the baking dish loosely with foil, tenting it so the cheese does not stick to the foil.
- Bake the covered zucchini for about 20 minutes. Remove the foil and continue baking for 10–15 minutes, until the zucchini are tender when pierced with a fork and the cheese on top is melted and lightly browned.
- For deeper browning, switch the oven to broil for 1–2 minutes at the end, watching closely so the cheese does not burn.
- Remove the dish from the oven and let the stuffed zucchini rest for 5–10 minutes so the filling can set slightly.
- Garnish with extra chopped basil or parsley, and spoon some of the warm marinara from the bottom of the pan over each serving before plating.
Notes
Approximate per serving (1/4 of recipe, made as written without optional sausage or cottage cheese): 260–300 calories; fat 19–22 g; saturated fat 9–10 g; carbohydrates 9–11 g; fiber 2–3 g; sugars 6–7 g; protein 13–16 g; sodium 620–720 mg. Values will vary based on specific brands, marinara used, optional mix-ins, and portion size.
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