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Day 6 Dinner: Baked Zucchini Stuffed + Ricotta, Parmesan & Garlic & Roasted Broccoli

Prep Time:

10 minutes

Cook Time:

25 Minutes

Serves:

1

Level:

Beginner

About the Recipe

Tender zucchini boats filled with a creamy, cheesy ricotta-Parmesan mixture infused with garlic, paired with crispy roasted broccoli drizzled with olive oil. This satisfying, fiber-rich dinner delivers a perfect balance of flavor and healthy fats.

Ingredients

Stuffed Zucchini:

  • 1 medium zucchini, halved lengthwise and seeds scooped out

  • ¼ cup ricotta cheese (whole milk preferred)

  • 2 tablespoons grated Parmesan cheese (plus extra for topping)

  • 1 small garlic clove, minced

  • 1 tablespoon fresh parsley, chopped (optional)

  • 1 teaspoon olive oil (for brushing the zucchini)

  • Sea salt and freshly ground black pepper, to taste


Roasted Broccoli:

  • 1 cup broccoli florets

  • 1 tablespoon olive oil

  • Pinch of sea salt

  • Pinch of garlic powder (optional)

Preparation

Prepare the Zucchini Boats:

  1. Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Slice & Scoop: Slice the zucchini in half lengthwise. Use a spoon to scoop out the seeds and create a hollow center for the filling.

  3. Brush with Olive Oil: Brush the inside of the zucchini halves lightly with olive oil. Season with sea salt and pepper.


Prepare the Filling:

  1. Mix Filling: In a small bowl, combine ricotta, Parmesan, minced garlic, and parsley (if using). Mix until smooth and well combined.

  2. Fill Zucchini Boats: Spoon the ricotta mixture evenly into the hollowed-out zucchini halves. Smooth the top with a spoon and sprinkle extra Parmesan on top for a golden crust.


Roast the Broccoli:

  1. Toss & Season: Toss broccoli florets with olive oil, sea salt, and garlic powder (if using).

  2. Arrange on Baking Sheet: Spread broccoli in a single layer on one side of the baking sheet.


Bake & Roast:

  1. Bake Zucchini & Broccoli: Place the stuffed zucchini on the baking sheet next to the broccoli. Bake for 20-25 minutes, until the zucchini is tender and the cheese is golden and bubbly.

  2. Broil for Extra Crispiness (Optional): For a crispier top, broil the zucchini for 1-2 minutes at the end of baking.


Assemble & Serve:

  1. Plate & Garnish: Plate the baked zucchini and roasted broccoli. Garnish with extra parsley or Parmesan if desired.

  2. Serve Immediately: Enjoy warm for a satisfying, nutrient-packed dinner.


Tips to Make it Even Easier:

  • Use Pre-Chopped Broccoli: Buy pre-cut broccoli florets to skip chopping and save time.

  • Pre-Mix the Filling: Mix the ricotta and Parmesan filling a day ahead and store in the fridge for quick assembly.

  • Roast Extra Veggies: Roast extra broccoli or zucchini to have ready for quick sides during the week.


Simple Flavor Boost Options (Optional):

  • Sun-Dried Tomato & Basil Mix: Add chopped sun-dried tomatoes and fresh basil to the ricotta mixture for extra Mediterranean flavor.

  • Lemon Zest & Chili Flakes: Sprinkle fresh lemon zest and a pinch of red pepper flakes over the zucchini for brightness and heat.

  • Pesto Drizzle (Nut-Free): Drizzle zucchini with sugar-free, nut-free pesto after baking for an herby twist.

  • Parmesan Garlic Butter for Broccoli: Melt butter with garlic and Parmesan and drizzle over roasted broccoli before serving.

  • Crumbled Feta Topping: Add crumbled feta to the broccoli for a salty, tangy contrast.

  • Truffle Oil Drizzle: Lightly drizzle truffle oil over the roasted broccoli for an earthy, gourmet boost.


Recipes Created by BloodSugarChef.com

Meal Plan by American Diabetes Society

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