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Ricotta-Stuffed Zucchini Boats

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A delicious dish featuring tender zucchini filled with a creamy ricotta mixture, enhanced with fresh vegetables and melted cheese.

Ingredients

Scale
  • 4 medium zucchini
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup diced bell peppers
  • 1/2 cup diced tomatoes
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh basil (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the zucchini in half lengthwise and scoop out the seeds and flesh.
  3. Combine the ricotta, mozzarella, Parmesan, bell peppers, tomatoes, garlic, salt, and pepper in a mixing bowl.
  4. Brush the zucchini boats with olive oil and arrange them cut side up on a baking sheet.
  5. Fill each zucchini boat generously with the ricotta mixture.
  6. Bake for 25-30 minutes until the zucchini is tender and the cheese is bubbly and golden.
  7. Garnish with fresh basil before serving, if desired.

Notes

You can make the filling ahead of time and stuff the zucchini a few hours before baking. Optionally, substitute ricotta with cottage cheese for a lower-calorie option.

Nutrition

Keywords: zucchini, ricotta, vegetarian, healthy, easy recipe

Find it online: https://oliviatable.com/ricotta-stuffed-zucchini-boats/