Ricotta-Stuffed Zucchini Boats
These ricotta-stuffed zucchini boats are a comforting and celebratory dish perfect for dinner any night of the week.
Ingredients
Main Ingredients
- 4 medium zucchinis Cut in half lengthwise.
- 1 cup ricotta cheese Use whole-milk for best flavor.
- 1 cup cherry tomatoes, diced Diced for better mixing.
- 1 cup spinach, chopped Fresh or frozen works.
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- to taste salt and pepper Add to taste.
- for drizzling none olive oil
- for garnish none fresh basil Optional, for serving.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
Filling
- In a bowl, combine ricotta cheese, diced cherry tomatoes, chopped spinach, mozzarella cheese, Parmesan cheese, minced garlic, salt, and pepper.
- Fill each zucchini boat with the ricotta mixture.
Baking
- Place the stuffed zucchinis on a baking sheet and drizzle with olive oil.
- Bake for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly.
Serving
- Garnish with fresh basil before serving.
Notes
Don't be afraid to press the filling in so it won't slide out. For larger zucchinis, trim them down to ensure proper proportion. To achieve a more golden top, you can broil for 1–2 minutes at the end, but keep a close eye on it.