Name: Sicilian-Style Stuffed Zucchini
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 6 Servings
Ingredients: For the Zucchini; 4 large zucchini, straight and similar in size; Fine kosher salt for salting; Olive oil for drizzling; 1 tablespoon olive oil; 2 garlic cloves, minced; 2 anchovy fillets; 1 cup ricotta, well strained; ¼ teaspoon cinnamon; ¼ teaspoon red chili flakes; ½ teaspoon dried oregano; ½ cup finely grated Pecorino Romano, divided; ¼ cup finely chopped sun-dried tomatoes; 1 tablespoon golden raisins, roughly chopped; 1 tablespoon capers, rinsed and roughly chopped; 2 tablespoons pine nuts, toasted; ⅓ cup fresh white breadcrumbs; A handful each of fresh mint and dill, stems removed and finely chopped; 1 teaspoon orange zest; 1 tablespoon lemon juice; ¼ teaspoon cracked black pepper; 1 tablespoon red wine vinegar; 1 teaspoon honey; 1 tablespoon olive oil; Pinch red chili flakes; Pinch salt; ½ cup fresh white breadcrumbs; 2 tablespoon finely chopped hazelnuts; 1 tablespoon finely chopped fresh parsley; 1 teaspoon olive oil

Sides

Sicilian-Style Stuffed Zucchini

Author: Mary DiSomma

I’ve always loved Sicilian cooking because it knows how to balance flavors in a way that feels effortless. Sweet and savory, rustic and elegant, rich and bright—they all hold their own on the same plate somehow. That's exactly what happens in this Sicilian-style stuffed zucchini boat recipe. Creamy ricotta, salty Pecorino Romano, sweet golden raisins, briny capers, fresh herbs, and tender zucchini. They’re comforting and sophisticated at the same time.

These stuffed zucchini also look gorgeous coming out of the oven. The zucchini ribbons wrapped around each boat make them unique. Whether you serve them warm or at room temperature, people will definitely be asking for seconds.

Ingredient Tips

One of the hallmarks of Sicilian cooking is “agrodolce,” a balance of sweet and sour or savory flavors that appear throughout the island's cuisine. This recipe is authentically Sicilian in that way! Sweet golden raisins meet salty Pecorino Romano. Briny capers meet creamy ricotta. The honey-vinegar dressing adds brightness, while the orange zest brings a subtle citrus note that ties everything together. This balance elevates these stuffed zucchini far beyond a typical vegetable side dish.

Preparation + Preservation Tips

Yep! And that’s how I’ll explain it in the recipe instructions below. One zucchini is sacrificed for the decorative ribbons while the others become the actual zucchini boats. The skin helps the boats hold their shape during baking, so there's no reason to peel the zucchini you're stuffing. Keeping the skin on also adds color, texture, and nutrients to your finished dish.

For making the ribbons, select the straightest zucchini you can find. Long, even ribbons make the prettiest presentation—and they’ll make wrapping the filled zucchini much easier. Don't worry if they aren't perfect. Once it’s all baked up, they’ll look impressive regardless.

Stopping sogginess is probably the most important secret in a filled zucchini recipe. Zucchini naturally contains a lot of water. That's wonderful when you're making soups or sautés, but it can make things challenging when you're preparing zucchini squash boats. The salting step in this recipe is the secret ingredient. Salting the zucchini draws out excess moisture, which will help the boats stay tender without any sogginess.

The quick pre-roast bake is equally important. Baking the hollowed zucchini for a few minutes before filling them allows even more moisture to evaporate. If any liquid collects inside the boats at this point, just pour it out and pat them dry before adding your filling. Those extra few minutes are worth the effort!

Think of the zucchini as an edible serving dish. You want to remove enough of the seeds to make room for the filling, but not so much that the walls become fragile. If you're new to making zucchini boat recipes, remember that you can always scoop out a little more, but you can't put it back once it’s out. Start conservatively and adjust as needed. The goal is a sturdy shell that can hold all that delicious ricotta filling without collapsing during baking.

One of the things I love about these stuffed zucchini boats is how well they hold up after they're made. You can store any leftovers in an airtight container in the refrigerator for up to three days. They reheat beautifully in the oven. The microwave works in a pinch, but the oven does a much better job of keeping all the satisfying textures in tact.

This filled zucchini recipe is also delicious served at room temperature. The leftovers make a great lunch since the recipe’s flavors continue to mingle overnight. They are just as delicious the next day!

These stuffed zucchini boats are incredibly versatile. For a light summer lunch, pair them with a simple arugula salad and crusty Italian bread. For dinner, they're wonderful with grilled chicken, pork chops, roasted fish, or pasta. Because the filling is so flavorful, they can easily serve as a vegetarian main dish as well. You’ll find your favorite way in no time!

Extra Tips

Too many zucchini coming out of the garden? My zucchini parmesan squares are always a crowd-pleaser and a wonderful way to use up summer produce.

Zucchini Parmesan Squares➝

Zucchini is also surprisingly delicious at breakfast. Try my scrambled eggs with zucchini breakfast recipe for a fresh way to start the day.

Scrambled Eggs with Zucchini➝

And if you enjoy stuffed zucchini recipes because you love stuffed vegetables in general, be sure to try my stuffed acorn squash! It's another hearty, flavor-packed recipe that's perfect for entertaining.

Stuffed Acorn Squash with Wild Rice and Sweet Italian Sausage➝