Low-Carb Ricotta-Stuffed Zucchini

Creamy, cheesy, and satisfyingly savory—this Low-Carb Ricotta-Stuffed Zucchini is the ultimate healthy comfort food. With tender zucchini boats filled with herbed ricotta, mushrooms, and golden, bubbly cheese, this dish is the perfect side for dinner or a light main on its own. Whether you’re following a keto plan, gluten-free lifestyle, or simply trying to add more vegetables into your meals, this recipe fits beautifully into your rotation of low carb Italian recipes for dinner.

This recipe also checks the boxes for gluten and carb free recipes, is packed with protein, and can easily be modified to suit vegetarian or meat-loving diets. Let’s dive into this nutritious and delicious meal you’ll be making again and again.

🍽 Why This Recipe Works

✅ Low-Carb Goodness

Zucchini is naturally low in carbohydrates and calories, making it a powerhouse vegetable for keto diets or those looking to reduce carb intake. Combined with creamy ricotta and savory mushrooms, this recipe is a prime example of healthy sides for dinner low carb that don’t skimp on flavor.

✅ Perfect for Meal Prep

Make it ahead of time and reheat throughout the week for an easy lunch or dinner side. It holds up beautifully and reheats like a dream.

✅ Elegant Yet Simple

This recipe delivers big flavor with very little effort. The ingredients are common, the steps are simple, and the result is stunning.

🛒 Ingredients Breakdown

Este zucchini recipe with ricotta uses wholesome, keto-friendly ingredients that balance flavor, texture, and nutrition.

🌿 For the Zucchini Boats:

• 4 medium zucchini, halved lengthwise
• 1 colher de sopa de azeite de oliva
• Sal e pimenta do reinoa gosto

🧀 For the Ricotta Filling:

• 1 cup whole milk ricotta cheese
• ½ cup shredded mozzarella cheese
• ½ Xícara de queijo Parmesão ralado
• 1 cup finely chopped mushrooms (white, cremini, or baby bella)
• 2 dentes de alhopicada
• 1 colher de sopa de azeite de oliva (for sautéing mushrooms)
• 1 egg, beaten
• 1 tablespoon chopped fresh basil (or 1 teaspoon dried)
• 1 colher de chá de orégano
• Sal e pimenta do reinoa gosto

🧁 For Topping:

• ½ cup shredded mozzarella cheese
• Fresh parsley or basil for garnish

🥘 Step-by-Step Instructions

Step 1: Preheat and Prep

Pré-aqueça o forno a 375°F (190°C). Line a baking tray with parchment paper or lightly grease a baking dish.

Slice each zucchini in half lengthwise. Using a spoon, scoop out the flesh to form a “boat” shape, leaving about ¼ inch of zucchini on the sides and bottom. Save the scooped-out zucchini if you’d like to sauté it with the mushrooms.

Place the zucchini halves on the baking sheet. Brush with olive oil and sprinkle with salt and pepper. Pre-bake for 10 minutes until slightly softened. Remove and set aside.

Step 2: Sauté Mushrooms and Garlic

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushrooms (and optional scooped zucchini flesh) and sauté for 5–7 minutes until the liquid has evaporated and the mushrooms are browned.

Add the minced garlic and cook for another 1 minute until fragrant. Remove from heat and let it cool slightly.

Step 3: Make the Ricotta Filling

In a mixing bowl, combine:

• Ricotta cheese
• Shredded mozzarella
• Grated Parmesan
• Beaten egg
• Sautéed mushrooms and garlic
• Fresh basil and oregano
• Sal e pimenta do reino

Mix until smooth and creamy. Taste the mixture and adjust seasonings if necessary. You can also add a pinch of red pepper flakes for a little heat.

Step 4: Fill the Zucchini Boats

Spoon the ricotta filling generously into each zucchini half. Use the back of the spoon to press it in and smooth the top.

Sprinkle shredded mozzarella over each stuffed zucchini.

Step 5: Bake to Perfection

Bake in the preheated oven for 15–20 minutes, or until the cheese is melted, golden, and bubbly and the zucchini is fork-tender.

If you like a crispy cheesy top, broil for an additional 2–3 minutes at the end of baking. Keep a close eye to avoid burning.

Passo 6: Decore e Sirva

Sprinkle with freshly chopped parsley or basil for a pop of color and herbal aroma.

Serve warm with your favorite protein or on its own as a low-carb vegetarian meal.

🍄 Flavor and Texture Highlights

• O ricotta brings a soft, fluffy texture and mild, creamy taste.
• Mozzarella adds that stretchy, melty goodness everyone loves.
• Parmesan enhances the savory flavor with salty, nutty notes.
• O abobrinha becomes tender and juicy after roasting, making it a perfect vessel for the creamy filling.
• Mushrooms give the dish depth and a satisfying bite, elevating it from simple to sensational.

🍽 What to Serve With Ricotta-Stuffed Zucchini

These stuffed zucchini boats are the perfect keto diet side, but you can also make them the centerpiece of your meal. Here are some great pairing ideas:

Protein Mains:

• Grilled Chicken with Lemon & Herbs
• Pan-Seared Salmon
• Garlic Butter Shrimp Skewers
• Turkey Meatballs

Light Sides:

• Arugula salad with lemon vinaigrette
• Roasted red pepper soup
• Caprese salad
• Cauliflower mash

🥄 Meal Prep, Storage, and Reheating

Meal Prep:

• You can make the filling up to 2 days in advance and store it in the fridge.
• Zucchini can be pre-scooped and stored in an airtight container.

Armazenamento:

• Store leftovers in an airtight container for up to 4 days in the fridge.

Reaquecimento:

• Reheat in the oven at 350°F (175°C) for 10–12 minutes, or in the microwave for 1–2 minutes (though the texture is best from the oven).

💬 Common Questions

Can I make this dairy-free?

Yes! Use almond-based ricotta or vegan cream cheese, and dairy-free mozzarella for a plant-based version.

Can I add meat?

Absolutely. Ground Italian sausage or shredded chicken can be folded into the ricotta mixture for added protein.

What mushrooms work best?

Cremini or baby bella mushrooms offer more flavor than white button mushrooms but all work well.

Is this recipe freezer-friendly?

Not ideally. Zucchini tends to release a lot of water after freezing, which can make the texture mushy.

🔄 Recipe Variations

Looking to switch things up? Here are some delicious ways to remix your dinner zucchini recipes:

• Zucchini Lasagna Boats: Add a little marinara sauce on top before baking for a lasagna-like vibe.
• Spinach-Ricotta Zucchini: Add sautéed spinach to the ricotta mix for extra fiber and nutrients.
• Spicy Ricotta Zucchini: Add crushed red chili flakes or a dash of cayenne for heat.
• Pesto Ricotta Filling: Mix in a tablespoon of pesto into the ricotta for a basil-forward flavor twist.

🧠 Nutrition and Health Benefits

This dish is more than just delicious. It’s rich in nutrients and fits a wide range of dietary lifestyles.

🥒 Zucchini:

• Low in calories and carbs
• High in vitamin C, A, and potassium
• Great source of fiber

🧀 Ricotta:

• High in protein and calcium
• Contains healthy fats
• Creamy without being too heavy

🍄 Mushrooms:

• Source of antioxidants
• Low in carbs and calories
• Add rich umami flavor

🧾 Nutrition Facts (Per Serving: 2 Boats)

Note: Values may vary depending on ingredients and brands used.

🥗 Final Thoughts

If you’re on the hunt for a cozy, satisfying meal that doesn’t derail your health goals, this Low-Carb Ricotta-Stuffed Zucchini is it. With rich cheese, meaty mushrooms, and the refreshing taste of roasted zucchini, it’s everything you love about Italian comfort food—without the carbs. Whether served as a healthy side for dinner low carb, part of a low carb Italian dinner, or a light vegetarian entrée, this dish proves that eating well can also mean eating deliciously.