Description
Ricotta Stuffed Zucchini Boats are a delicious and healthy dish filled with a creamy ricotta mixture, perfect for a light meal or appetizer.
Ingredients
- 4 medium zucchini
- 1 tablespoon olive oil
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, optional
- ½ cup shredded mozzarella cheese (for topping)
- ½ cup marinara sauce, optional
- 1 tablespoon chopped fresh basil or parsley
- Extra grated Parmesan, optional
Instructions
- Preheat the oven. Heat your oven to 400°F. Lightly grease a baking dish with olive oil.
- Prepare the zucchini. Wash the zucchini and cut each one in half lengthwise. Use a spoon to scoop out the centers, leaving a sturdy shell about ¼ inch thick. Finely chop the scooped-out flesh.
- Pre-bake the zucchini. Arrange the zucchini halves cut-side up in the baking dish. Brush with olive oil and season with some of the salt and pepper. Bake for 8–10 minutes to soften slightly.
- Prepare the filling. In a bowl, combine the ricotta, ½ cup mozzarella, Parmesan, egg, garlic, parsley, Italian seasoning, remaining black pepper, and red pepper flakes if using. Stir in about ¼ cup of the chopped zucchini flesh. If the ricotta is very watery, drain it first.
- Fill the zucchini boats. Remove the zucchini from the oven. If liquid has collected in the shells, carefully blot it away. Spoon the ricotta mixture evenly into each half.
- Add the topping. Sprinkle the remaining mozzarella over the filling. For a tomato-flavored version, spread a little marinara in the baking dish around the zucchini rather than pouring too much over the filling.
- Bake until bubbly. Return the dish to the oven and bake for 15–20 minutes, until the zucchini is tender and the filling is set. For a golden top, broil for 1–2 minutes at the end, watching closely.
- Garnish and serve. Let the zucchini rest for 5 minutes. Sprinkle with fresh basil or parsley and extra Parmesan before serving.
Notes
- Choose medium-sized zucchini: They hold their shape better and are easier to fill.
- Prevent watery filling: Drain watery ricotta and avoid overcooking the zucchini during the first bake.
- Don’t waste the centers: Chop the scooped-out zucchini and sauté it with garlic, or mix a small amount into the filling.
- Add more flavor: Mix in sautéed spinach, chopped sun-dried tomatoes, or a pinch of smoked paprika.
- Make it a full meal: Serve with a green salad, garlic bread, or grilled chicken.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg