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–+ servings

Stuffed Zucchini Boats with Ricotta

A delightful and healthy dish featuring zucchini filled with a creamy ricotta, mozzarella, and Parmesan cheese mixture, enhanced with fresh basil and cherry tomatoes.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, main, side
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Nutrition

Ingredients
  

Zucchini
  • 2 medium zucchinis
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh basil, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1/2 teaspoon red pepper flakes (optional)

Equipment

  • Baking Dish

Method
 

  1. Wash the zucchinis thoroughly, cut each in half lengthwise, and scoop out the center, leaving about 1/4 inch of flesh intact.
  2. In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, halved cherry tomatoes, chopped fresh basil, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  3. Drizzle olive oil over the hollowed-out zucchini halves and season with salt and pepper. Spoon the ricotta mixture into each zucchini boat, packing it gently.
  4. Preheat the oven to 375°F. Place the stuffed zucchini in a baking dish, cover with aluminum foil, and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  5. Let the stuffed zucchini boats cool for a few minutes before serving.

Nutrition

Calories: 210kcalProtein: 12gSodium: 400mg

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