Ricotta Stuffed Zucchini Cups

This recipe for Ricotta Stuffed Zucchini Cups is a take on the stuffed pasta classic that uses fresh ricotta, lots of cheese and topped with a rich marinara sauce.

I’m a fan of Italian recipes and this recipe for Ricotta Stuffed Zucchini Cups recipe might take a little more work, but the results are deliciously decadent.

The fact is, I didn’t have pasta shells at the ready, so I substituted with some zucchini that were waiting for me to do something with them.

That’s when Ricotta Stuffed Zucchini Cups came to mind. I love stuffed shells and the rich ricotta filling, but I wasn’t really certain how to make the zucchini stand out.

Perhaps that was a play on words, but making zucchini cups do make sense when you want to serve up a dish in an elegant way.

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Better still, you’ll find that by filling it this way also helps the zucchini bake well without the filling oozing over.

How to Make Ricotta Stuffed Zucchini Cups

Start out by cutting two inch pieces of zucchini. I like using the medium sized zucchini because it cooks better and takes less time to bake.

Next, hollow out the cup with an small ice cream scoop, spoon, or the edge of a vegetable peeler.

The zucchini are now ready for filling as you can see.

The ricotta cheese mixture takes a minute to make but is so delicious. I like to use grande sopraffina ricotta, which is a thicker “drier” version of ricotta that you might buy in a store. It has very little liquid in reserve which makes for a smoother, thicker filling. To this add egg, breadcrumbs and grated cheese.

Tip: If you cannot find grande sopraffina ricotta, strain store-bought ricotta with a fine mesh strainer or cheese cloth. Allow about an hour or more to drain off the extra liquid. Then, press or squeeze to further reduce the excess liquid. After you’ve completed this process, you’re ready to continue with the recipe.

Next, fill each cup with about a tablespoon or so of filling. You can do this with either a small ice cream scoop, pastry bag or a plastic gallon bag that has one of the corners ends cut on an angle.

As you can see, each cup is evenly filled and ready for the marinara.

Here’s where the cooking gets fun. I wanted to really ramp up my marinara, so I loaded it with chopped onions, fresh basil and spinach, garlic powder and chopped tomatoes.

After about ten minutes of cooking, I turned the heat off, then added finely grated parmesan cheese.

Time to pour the chunky marinara over the cheesy zucchini cups.

I had to gild the lily, so to speak, so I sprinkled more grated parmesan along with an Italian mixed cheese medley over the top of the zucchini. Now, it’s ready for the oven.

The beauty of this dish is that it doesn’t take long to bake. Keep an eye on it and remove once the cheese becomes golden brown and bubbly.

Wait for about five minutes to cool slightly, then serve it up hot and super cheesy. Enjoy!

Print Recipe

5 from 1 vote

Ricotta Stuffed Zucchini Cups

Ricotta Stuffed Zucchini Cups is a take on stuffed pasta that includes fresh ricotta, lots of cheese and topped with a loaded marinara sauce.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Main Course

Cuisine: Italian

Keyword: 60-minutes-or-less, gluten free, ricotta, stuffed vegetable, vegetable recipe, vegetarian, zucchini

Servings: 8 servings

Calories: 311kcal

Author: Deborah L Melian

Ingredients

• non-stick spray
• 5 medium zucchini sliced into 2 inch chunks and slightly hollowed out, set on end

For Filling:

• 1 lb grande sopraffina ricotta
• 1/2 cup Parmesan finely grated
• 1/2 cup Italian breadcrumbs
• 1 egg beaten
• 1 tbsp garlic powder

For Marinara:

• 15 oz Pomi crushed tomatoes
• 1/2 cup basil chopped finely
• 1/2 cup parmesan
• 1 cup spinach chopped finely
• 1 tbsp garlic powder
• 1 cup onion chopped finely
• 1 cup mushrooms sliced

For Topping

• 1 cup Italian cheese mix
• 1/2 cup Parmesan finely grated

Instructions

• Preheat oven to 375 degrees F.
• Prep a medium size ceramic baking dish with non-stick spray on sides and bottom and lay out the slightly hollowed zucchini on end. (See Recipe Note below)
• In a medium bowl, mix ricotta, parmesan, breadcrumbs, egg and garlic powder.
• Use a small ice cream scoop or small spoon to fill each zucchini.
• In a medium sauce pan, prep marinara with tomato sauce, basil, parmesan, spinach, onion, garlic powder and mushrooms.
• Heat through and pour over the top of the stuffed zucchini.
• Top with both cheeses.
• Bake for approximately 40-50 minutes or until the zucchini is tender and cheese topping is melted.
• Remove from oven and let cool for about 5 minutes.
• Serve hot. Enjoy!

Notes

To hollow out the zucchini cups try using a small ice cream scoop, small spoon or the end of a potato peeler.

Nutrition

Serving: 1serving | Calories: 311kcal | Carbohydrates: 19g | Protein: 21g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 568mg | Potassium: 698mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1235IU | Vitamin C: 30.1mg | Calcium: 433mg | Iron: 2.4mg