Photo of Zucchini filled with ricotta, lemon and herbs by WW

Zucchini filled with ricotta, lemon and herbs

SmartPoints® value per serving
Total Time
55 min
20 min
35 min
Need some inspiration for your summer night’s meal? Why not try these cheesy, herby stuffed zucchinis? Yum.


Ciabatta bread

140 g, (4 x 35g slices)


5 medium

Olive oil

1 tbs

Reduced-fat ricotta cheese

1 cup(s), (240g)

Grated parmesan cheese

¼ cup(s), (20g)

Fresh lemon rind

1 tbs, finely grated

Lemon juice

2 tbs

Dried chilli flakes

¼ tsp

Fresh basil

¼ cup(s), leaves, chopped

Fresh mint

¼ cup(s), leaves, chopped, plus extra sprigs to serve

Cherry tomatoes

400 g, medley, thinly sliced

Red onion

½ medium, thinly sliced

Balsamic vinegar

1 tbs


1 cup(s), (1 bunch)


  1. Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper. Halve 4 zucchini lengthways. Using a teaspoon, remove flesh from zucchini halves, leaving a 1cm border around the edges. Discard flesh. Brush outside of zucchini shells with half the oil. Place zucchini shells on prepared tray.
  2. Coarsely grate remaining zucchini. Combine grated zucchini, ricotta, parmesan, rind, juice, chilli and half both the basil and mint in a medium bowl. Season with salt and pepper.
  3. Spoon cheese mixture evenly among zucchini shells. Bake for 30–35 minutes or until zucchini are tender and filling is golden.
  4. Meanwhile, combine tomatoes, onion, vinegar and remaining oil, basil and mint in a large bowl. Serve zucchini with tomato salad, extra mint sprigs, rocket and bread.