Zucchini Filled with Three Cheeses with Homemade Tomato Sauce
Indulge in the comforting flavors of Zucchini Filled with Three Cheeses with Homemade Tomato Sauce, a dish that strikes the perfect balance of richness and freshness. This recipe transforms tender zucchini boats into a canvas for a luscious filling of ricotta, mozzarella, and Parmesan cheeses, blended with fresh basil and a hint of seasoning. Each bite is elevated by the vibrant, slow-simmered tomato sauce, made from scratch with sautéed onions, garlic, and aromatic oregano. Ideal for weeknight dinners or entertaining, this wholesome, oven-baked masterpiece is as satisfying as it is impressive. Serve warm with a garnish of fresh basil and extra Parmesan for a truly irresistible touch. Perfect for cheese lovers and veggie enthusiasts alike, this easy-to-make dish is sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium zucchini
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small, finely chopped onion
- 2 minced garlic cloves
- 1 28-ounce can canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon sugar
Instructions
Preheat your oven to 375°F (190°C).
Cut the zucchinis in half lengthwise and use a spoon to scoop out the flesh, leaving a border to create zucchini boats. Reserve the scooped-out flesh for later use.
Place the zucchini boats on a baking dish and lightly brush the inside with 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper, then set aside.
In a medium bowl, mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, chopped basil, 1/2 teaspoon salt, and 1/2 teaspoon pepper until well combined. Set aside.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and reserved zucchini flesh, cooking for an additional 2-3 minutes until fragrant and slightly softened.
Stir in the canned crushed tomatoes, dried oregano, and sugar. Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally. Adjust the seasoning with salt and pepper to taste.
Fill each zucchini boat with the three-cheese mixture, packing it down slightly.
Spoon the homemade tomato sauce over the stuffed zucchinis, ensuring they’re generously covered. Use any remaining sauce to cover the base of the baking dish to keep the zucchinis moist during baking.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the zucchini is tender and the cheese is golden and bubbly on top.
Optional: Garnish with additional fresh basil and grated Parmesan before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 12606 mg | 548% | |
| Total Carbohydrate | 142.8 g | 52% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 97.6 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2656 mg | 204% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4912 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
