Cheese Stuffed Zucchini Boats

1. 1
   prep

   Preheat the oven and prep the zucchini.

   1.Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

   2.Slice each zucchini in half lengthwise. Use a spoon to scoop out the centers, leaving about a ¼-inch thick shell.

   3.Reserve the scooped flesh. Roughly chop it finely and set aside.

   4.Brush the zucchini shells inside and out with 1 tablespoon olive oil. Place cut-side down on the baking sheet.
2. 2
   bake · ~10 min

   Par-bake the zucchini shells.

   Bake the oiled zucchini shells for 10 minutes until just beginning to soften. Remove from the oven and set aside.

3. 3
   saute

   Cook the filling base.

   1.Warm a small skillet over medium heat. Add the reserved chopped zucchini flesh and the diced onion.

   2.Cook until softened and the moisture has mostly evaporated (5-6 minutes).

   3.Add the minced garlic and sauté for 30 seconds until fragrant. Remove from heat.
4. 4
   mix

   Combine the cheese filling.

   1.In a mixing bowl, combine the sautéed zucchini-onion mixture, ricotta cheese, ¾ of the shredded mozzarella, and all the parmesan cheese.

   2.Add the diced tomato, oregano, basil, red pepper flakes, salt, and black pepper.

   3.Stir together until evenly combined.
5. 5
   assemble

   Fill the zucchini boats.

   Flip the par-baked zucchini shells cut-side up. Spoon the cheese filling generously into each hollowed zucchini boat, mounding it slightly. Sprinkle the remaining mozzarella cheese over the top of each boat.

6. 6
   bake · ~20 min

   Bake until bubbly and golden.

   Return the filled zucchini boats to the oven and bake for 18-20 minutes, until the cheese is melted, bubbly, and lightly golden on top.

7. 7
   serve

   Garnish and serve hot.

   Sprinkle with fresh chopped basil. Let the zucchini boats rest for 3 minutes before serving.

   TIPA light grating of lemon zest just before serving brightens the whole dish.

Cuisines we love