Print

Fresh Italian Zucchini Boats with Ricotta and Herbs

fresh italian zucchini boats - featured image
Print Recipe

A quick and easy Italian-inspired recipe featuring zucchini boats filled with a creamy ricotta and fresh herb mixture, perfect for a healthy and satisfying summer meal.

Ingredients

Scale
  • 4 medium zucchini (about 8–10 inches long)
  • 1 ½ cups whole-milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh basil, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 garlic clove, minced
  • 1 tablespoon extra-virgin olive oil, plus extra for drizzling
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon red pepper flakes (optional)
  • ½ cup cherry tomatoes, halved (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the zucchini. Cut each zucchini in half lengthwise. Using a small spoon or a paring knife, carefully scoop out the seeds and some flesh to create hollow boats about ½ inch thick.
  3. Place the zucchini boats on a baking sheet. Drizzle lightly with olive oil and sprinkle with salt and pepper. Roast for 10-12 minutes until just starting to soften but not browned.
  4. While zucchini roasts, prepare the ricotta filling. In a mixing bowl, combine ricotta, Parmesan, minced garlic, chopped basil, parsley, red pepper flakes (if using), and a pinch of salt and pepper. Stir until everything is well incorporated and creamy.
  5. Remove zucchini from the oven. Spoon the ricotta mixture generously into each hollowed-out zucchini half. If adding cherry tomatoes, sprinkle them on top now.
  6. Return the stuffed zucchini to the oven. Roast for another 12-15 minutes, until the filling is set and slightly golden on top.
  7. Remove from the oven and let cool for 5 minutes.
  8. Serve warm. Drizzle with a little extra virgin olive oil and garnish with extra fresh herbs if desired.

Notes

If the ricotta filling seems too runny, drain it in a fine mesh sieve for 10 minutes before mixing. Rotate the baking sheet halfway through roasting for even cooking. For a golden crust, broil for 2-3 minutes at the end but watch carefully to avoid burning. To reduce wateriness, sprinkle salt inside hollowed zucchini and let sit for 10 minutes before patting dry.

Nutrition

Keywords: zucchini boats, ricotta, Italian recipe, healthy, easy dinner, summer recipe, fresh herbs, vegetarian, gluten-free

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