Ingredients
For the zucchini boats:
- 3 large zucchini, halved lengthwise
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
For the ricotta filling:
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- 2 cloves garlic, minced
- 1 egg (to help bind the filling)
- ½ teaspoon red pepper flakes (optional, for heat)
- ½ cup chopped fresh spinach or basil
For topping:
- 1 cup shredded mozzarella cheese
- Extra Parmesan cheese for garnish
Instructions
Step-by-Step Instructions
1. Prepare the Zucchini Boats
- Preheat your oven to 375°F (190°C).
- Cut each zucchini in half lengthwise and scoop out the seeds using a spoon, creating a hollowed-out center.
- Drizzle the zucchini halves with olive oil, and sprinkle with salt, pepper, and garlic powder.
2. Make the Ricotta Filling
- In a bowl, mix together ricotta, Parmesan, minced garlic, Italian seasoning, red pepper flakes, egg, and chopped spinach or basil.
- Stir until the mixture is smooth and well combined.
3. Fill the Zucchini Boats
- Spoon the ricotta mixture into the hollowed-out zucchini halves, spreading evenly.
- Sprinkle shredded mozzarella cheese on top for a golden, melty crust.
4. Bake Until Golden & Bubbly
- Place the stuffed zucchini on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the cheese is golden brown and bubbly.
5. Garnish & Serve
- Remove from the oven and let cool for a couple of minutes.
- Garnish with extra Parmesan and fresh basil for extra flavor.
- Serve warm and enjoy!
Notes
Pro Tips for the Best Stuffed Zucchini
🔥 Don’t overcook the zucchini – You want them tender but firm so they hold their shape.
🧄 Boost the flavor – Add sun-dried tomatoes, caramelized onions, or mushrooms for extra depth.
🥩 Make it heartier – Stir in cooked ground sausage or shredded chicken to the ricotta filling for more protein.