Cheese Filled Zucchini Recipe

Name: Cheese Filled Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small zucchini; 15 ounces ricotta cheese; 8 ounces mozzarella cheese, shredded; ½ cup parmesan cheese, shredded and separated; 1 egg, beaten; 1 tablespoon parsley, chopped; 1 dash nutmeg; 1 dash salt; 1 dash pepper; 1 quart spaghetti sauce

Servings: persons

1
Cut zucchini in half lengthwise and scoop out seeds as well as a little flesh.
2
(Make it like a canoe.
3
).
4
Parboil in a large pan of salted water until tender-crisp.
5
(Parboil means to boil for a very short period of time.
6
).
7
In the meantime mix together the ricotta, mozzarella, 1/4 C Parmesan, egg, parsley, nutmeg, salt, and pepper.
8
Fill the zucchini with the cheese mixture.
9
Cover the bottom of a large casserole baking dish with a thin layer of spaghetti sauce.
10
Arrange stuffed zucchini on top and pour remaining sauce over top.
11
Cover with foil.
12
Bake at 350 for 30 minute
13
Remove foil and sprinkle with 1/4 C Parmesan cheese.
14
Return to oven and bake for 15 more minutes.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 small zucchini, 15 ounces ricotta cheese, 8 ounces mozzarella cheese, shredded, ½ cup parmesan cheese, shredded and separated, and more.

Yes, Cheese Filled Zucchini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese Filled Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions