Ricotta Stuffed Squash Recipe

Name: Ricotta Stuffed Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 zucchini, halved lengthwise; 2 tablespoons butter, melted; 1 small onion, finely chopped; 1 clove garlic, minced; 1 (10 ounce) package frozen chopped spinach, thawed and drained; 2 cups ricotta cheese; 2 eggs, beaten; 1/4 cup grated Parmesan cheese; 1 tablespoon chopped parsley; 1/2 teaspoon salt; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; ground black pepper to taste; 1 (10 ounce) can tomato sauce

Servings: persons

8 zucchini, halved lengthwise
2 tablespoons butter, melted
1 small onion, finely chopped
1 clove garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups ricotta cheese
2 eggs, beaten
1/4 cup grated Parmesan cheese
1 tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
ground black pepper to taste
1 (10 ounce) can tomato sauce

1
Preheat oven to 350 degrees F (175 degrees C).
2
Trim ends of zucchini halves, and scoop out seeds and pulp, leaving about 1/2 inch pulp on skins.
3
In a large saucepan, steam zucchini halves in a vegetable steamer over boiling water for about 5 minutes, until tender but firm.
4
Drain, and immediately plunge into a large bowl filled with enough ice water to cover.
5
Allow to cool completely; drain.
6
Melt 1 tablespoon butter in a medium saucepan over medium heat.
7
Slowly cook and stir onion and garlic until onion is soft.
8
Stir in spinach, and cook about 1 minute, until wilted.
9
Transfer spinach mixture to a medium bowl, and mix in ricotta cheese, eggs, Parmesan cheese, parsley, salt, basil, oregano and pepper.
10
Stuff zucchini halves with even amounts of the mixture, and arrange in a large baking dish.
11
Drizzle with remaining butter.
12
Bake uncovered in the preheated oven for 20 minutes, until the stuffing is hot and bubbly.
13
Heat tomato sauce in a small saucepan, and spoon over the zucchini half way through baking.

412

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 14 ingredients. The key ingredients include: 8 zucchini, halved lengthwise, 2 tablespoons butter, melted, 1 small onion, finely chopped, 1 clove garlic, minced, and more.

Yes, Ricotta Stuffed Squash falls under the Vegetarian 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!

Ricotta Stuffed Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions