For an extra layer of flavor, try adding a pinch of red pepper flakes to the ricotta mixture. If your zucchini are very watery, sprinkle the scooped-out insides with salt and let them sit for 15 minutes before stuffing. Pat them dry with a paper towel. Fresh herbs like parsley, oregano, or thyme can be substituted for basil. A drizzle of olive oil over the stuffed zucchini before baking adds richness. These zucchini boats are best served warm, but they are also delicious at room temperature.
Ricotta-Stuffed Zucchini
-
PREP TIME15 mins
-
COOK TIME15 mins
-
TOTAL TIME30 mins
-
SERVING4 People
-
VIEWS288
Delicate zucchini boats brimming with a creamy, herb-infused ricotta filling, baked to golden perfection. This simple yet elegant appetizer is a delightful celebration of fresh flavors and textures.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate3 g
-
Cholesterol7 mg
-
Fiber1 g
-
Protein4 g
-
Saturated Fat1 g
-
Sodium670 mg
-
Sugar1 g
-
Fat2 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 5 mins Preheat your oven to 450 degrees F (230 degrees C). Lightly coat a baking sheet with cooking spray. (5 minutes)
02 Step
Recipe View 10 mins Using a spoon, gently scoop out the seeds from each zucchini half, creating a shallow well. Season the cut sides generously with 1/2 teaspoon of sea salt and 1/2 teaspoon of freshly ground black pepper. (10 minutes)
03 Step
Recipe View 5 mins In a mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, dried basil (or fresh), lemon juice, and a pinch of salt and pepper. Mix well until all ingredients are evenly incorporated. (5 minutes)
04 Step
Recipe View 5 mins Divide the cheese mixture evenly among the four zucchini halves, mounding it slightly on top. Place the stuffed zucchini onto the prepared baking sheet. (5 minutes)
05 Step
Recipe View 20 mins Bake in the preheated oven until the zucchini is tender and the filling is golden brown and bubbly, approximately 15 to 20 minutes. Let cool slightly before serving. (20 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4
-
5
Dennis Lindgren
May 4, 2025So easy and delicious! My family loved it.
Joesph Treutel
Apr 11, 2025I used fresh basil from my garden, and it made a huge difference.
Joany Bosco
Mar 31, 2025Next time, I'm going to try adding some sun-dried tomatoes to the filling.
Moises Considine
Dec 11, 2024I didn't have Parmesan cheese on hand, so I used Pecorino Romano instead. It was still great!
Javonte Zemlak
Sep 20, 2023I added a clove of minced garlic to the ricotta mixture, and it was amazing!