Description
Tender zucchini boats filled with a rich, creamy blend of cheeses and fresh herbs, baked until bubbly and golden. A comforting, flavorful vegetarian dish that’s simple yet impressive.
Ingredients
- Zucchini: 4 medium (about 6–7 inches each)
- Ricotta Cheese: 1 cup
- Mozzarella Cheese: 1 cup shredded
- Parmesan Cheese: ½ cup grated
- Garlic: 2 cloves, minced
- Fresh Basil: 2 tablespoons, chopped
- Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon
- Olive Oil: 1 tablespoon
- Breadcrumbs (optional): ¼ cup
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, garlic, basil, salt, and pepper.
- Slice zucchini in half lengthwise and scoop out the centers, leaving a ¼-inch shell.
- Brush zucchini with olive oil and fill with cheese mixture. Sprinkle with breadcrumbs if using.
- Place zucchini in the baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake for another 10 minutes.
- Broil for 2–3 minutes until golden. Garnish with fresh basil.
- Let cool slightly and serve warm.
Notes
- Salt zucchini before filling to reduce moisture.
- Use a mix of cheeses for best flavor and texture.
- Broil at the end for a perfectly golden top.