Ricotta-Infused Baked Zucchini Boats
Recipe Collection: Appetizer
Ricotta-Infused Baked Zucchini Boats transform your meal with a vegetarian Italian dish that’s both light and satisfying. This recipe features tender zucchini filled with a rich blend of ricotta, mozzarella, and Parmesan, creating a burst of flavor in every bite. Perfect for appetizers or a side dish, these boats are versatile enough to complement any meal.
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Overview
This Zesty Ricotta-Stuffed Baked Zucchini is a delightful appetizer that combines creamy ricotta with the fresh taste of zucchini. It's quick to prepare and makes for a deliciously light and flavorful dish.
Diet Type
Vegetarian
Allergies
Dairy
Cuisine
Italian
Serving Size: 4
Cooking Time: 30 minutes
Ingredients
- 1 Can cooking spray
- 2 Whole zucchini, sliced
- 1 Pinch salt, divided
- 1 Pinch ground black pepper, divided
- 0.5 Cups part-skim ricotta cheese
- 0.25 Cups mozzarella cheese, shredded
- 2 Tablespoons (tbsp) Parmesan cheese, grated
- 2 Teaspoons (tsp) basil, dried
- 1 Teaspoon (tsp) lemon juice, fresh
Steps
- Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet with cooking spray.
- Use a spoon to scoop out the seeds from the zucchini halves. Season the cut sides with 1 pinch salt and 1 pinch pepper.
- In a bowl, mix together the ricotta, mozzarella, Parmesan, basil, lemon juice, and the remaining pinches of salt and pepper.
- Divide the cheese mixture among the four zucchini halves. Place the stuffed zucchini onto the prepared baking sheet.
- Bake in the preheated oven until the zucchini is tender and the filling is beginning to brown, about 15 to 20 minutes.
Notes
Timer
Enjoy your delicious Zesty Ricotta-Stuffed Baked Zucchini!
