Print

Fresh Italian Zucchini Boats Recipe Easy Creamy Ricotta and Herbs

italian zucchini boats - featured image
Print Recipe

These fresh Italian zucchini boats are stuffed with creamy ricotta and fresh herbs, offering a light yet satisfying dish perfect for quick weeknight meals or light lunches.

Ingredients

Scale
  • 4 medium zucchini
  • 1 cup (240 ml) whole-milk ricotta cheese
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1/4 cup (25 g) grated Parmesan cheese (optional)
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup cherry tomatoes, halved (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse and dry the zucchini well. Slice each zucchini in half lengthwise. Using a small spoon or melon baller, gently scoop out the seeds and some flesh to create boats about 1/2 inch (1.3 cm) thick. Place the scooped zucchini shells in your baking dish, cut side up.
  3. In a bowl, combine the ricotta cheese, minced garlic, chopped basil and parsley, lemon zest, salt, and pepper. Mix until well combined and creamy. Optionally, add a tiny drizzle of olive oil for silkiness.
  4. Spoon the ricotta mixture evenly into the hollowed zucchini halves, piling it up to create a nice mound.
  5. Scatter halved cherry tomatoes on top, if using. Sprinkle the grated Parmesan evenly over all boats for a golden crust after baking.
  6. Drizzle olive oil over the zucchini boats to help with browning and add richness.
  7. Bake for 25-30 minutes, checking at 25 minutes. The zucchini should be tender but not falling apart, and the cheese topping golden and bubbling. If the tops brown too quickly, loosely cover with foil.
  8. Remove from oven and let cool for 5 minutes before serving.

Notes

Do not over-scoop zucchini shells to keep them sturdy. Fresh herbs boost flavor significantly. Adding lemon zest to the ricotta filling balances richness. Check baking time closely to avoid watery boats. For crunch, add toasted breadcrumbs in the last 5 minutes of baking. Can prepare filling and shells ahead and refrigerate before baking.

Nutrition

Keywords: zucchini boats, ricotta, Italian recipe, easy dinner, healthy, vegetarian, low-carb, gluten-free

Find it online: https://cheerycrisp.com/fresh-italian-zucchini-boats-recipe-easy-creamy-ricotta-and-herbs/