Description
Stuffed Zucchini Boats with Ricotta are a delicious and healthy vegetarian meal, perfect for a summer dinner. These zucchini boats are filled with a creamy ricotta mixture and baked to perfection.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
- In a bowl, mix ricotta cheese, Parmesan cheese, cherry tomatoes, basil, garlic, salt, and pepper.
- Fill each zucchini boat with the ricotta mixture.
- Place the stuffed zucchinis on a baking sheet and drizzle with olive oil.
- Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the tops are golden brown.
- Serve warm and enjoy your delicious stuffed zucchini boats.
Notes
- You can add other vegetables like bell peppers or mushrooms to the filling for extra flavor.
- For a spicier version, add a pinch of red pepper flakes to the ricotta mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg