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

1. Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet with cooking spray.
2. Use a spoon to scoop out the seeds from the zucchini halves. Season the cut sides with 1 pinch salt and 1 pinch pepper.
3. In a bowl, mix together the ricotta, mozzarella, Parmesan, basil, lemon juice, and the remaining pinches of salt and pepper.
4. Divide the cheese mixture among the four zucchini halves. Place the stuffed zucchini onto the prepared baking sheet.
5. Bake in the preheated oven until the zucchini is tender and the filling is beginning to brown, about 15 to 20 minutes.

Enjoy your delicious Zesty Ricotta-Stuffed Baked Zucchini!