Description
Vegetable and ricotta stuffed zucchini boats , a baked, vegetarian dish with sun-dried tomatoes, Parmesan and lemon zest. Easy weeknight or meal-prep recipe.
Ingredients
Scale
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- 5 medium-sized (approximately) zucchini, washed and dried
- 1 tablespoon (15 ml) olive oil
- 3 scallions (spring onions), finely chopped
- 3 cloves garlic, pressed or grated
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 cup (250 g) ricotta cheese, preferably fresh
- ¾ cup (75 g) Parmesan cheese, freshly grated
- ½ packed cup (about 70 g) sun-dried tomatoes, chopped
- ½ cup (50 g) breadcrumbs
- 1 teaspoon lemon zest, freshly grated
- Juice of fresh lemon (for serving, optional)
- Fresh basil leaves (optional, for garnish)
Instructions
- Step 1: Prepare the Zucchini: Preheat your oven to 400°F (200°C). Wash and dry the zucchinis thoroughly. Slice each zucchini in half lengthwise. Using a spoon or melon baller, carefully scoop out about three-quarters of the flesh from each half, leaving a small base intact so the zucchini boats remain stable and do not tip while baking. Finely chop the scooped-out zucchini flesh and set it aside.
- Step 2: Sauté the Filling: Heat 1 tablespoon (15 ml) of olive oil in a large skillet over medium heat. Add the finely chopped scallions and pressed garlic. Sauté them for 2 to 3 minutes until they soften and become fragrant. Stir in the chopped zucchini flesh, 1 teaspoon oregano, 1 teaspoon salt, and ⅛ teaspoon black pepper. Continue cooking for around 5 minutes or until the zucchini softens and the moisture has mostly evaporated. If the mixture seems watery, extend cooking by an additional 3 minutes to evaporate excess moisture.
- Step 3: Combine Ingredients: Transfer the sautéed mixture into a mixing bowl. Add the chopped sun-dried tomatoes, 1 cup (250 g) ricotta cheese, ¾ cup (75 g) freshly grated Parmesan cheese, ½ cup (50 g) breadcrumbs, and 1 teaspoon lemon zest. Mix all ingredients thoroughly to achieve a creamy filling with a texture that holds together well.
- Step 4: Stuff and Bake: Spoon the prepared filling evenly into each zucchini boat. Arrange the filled zucchini boats on a parchment-lined baking sheet, spacing them to allow even heat distribution. Bake in the preheated oven at 400°F (200°C) for approximately 20 minutes until the tops are golden brown and the zucchini boats are tender but still have slight firmness. If the tops are not browning sufficiently, you can place them under the broiler for 2 to 3 minutes to achieve a golden crust. Rotate the baking sheet halfway through baking to ensure even cooking.
- Step 5: Serve with Flair: Remove the zucchini boats from the oven and serve warm. Add a squeeze of fresh lemon juice over the top and garnish with fresh basil leaves if desired. This will brighten the flavors and add a fresh aroma to the dish.
Notes
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- Room Temperature: Store the zucchini boats in an airtight container at room temperature for up to 1 day to maintain texture and flavor.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently to avoid drying out the filling.
- Freezing: Individually wrap each stuffed zucchini boat tightly in plastic wrap, then store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To prevent sogginess, be sure to scoop out only about three-quarters of the zucchini flesh, leaving a sturdy base to support the filling during baking.
- If the filling is watery after sautéing, continue cooking for an extra 3 minutes until moisture evaporates completely.
- For an evenly browned top, rotate the baking sheet halfway through cooking and consider broiling for 2 to 3 minutes if additional browning is needed.
- If the filling tastes too salty, balance it with a teaspoon of lemon juice to brighten and enhance the overall flavor.
- Use firm, medium-sized zucchinis that hold their shape well when baked. Avoid large zucchinis as they tend to be watery and soft.
- Freshly grated Parmesan cheese is preferred over pre-grated varieties for better melting and flavor.
- Fresh ricotta provides the best creamy texture; part-skim can be used if fresh is unavailable.
- Reheat stuffed zucchini boats gently in a 350°F (175°C) oven for about 10 minutes, or until warmed through, to prevent drying out. Avoid microwave reheating if possible to maintain texture.
- Serve these stuffed zucchini boats alongside a quinoa salad or a light arugula salad with cherry tomatoes. Steamed green beans or roasted asparagus make excellent vegetable sides. Adding a drizzle of balsamic glaze or freshly made marinara sauce can complement the dish. Fresh herbs such as basil or parsley are ideal finishing touches.
- For a vegan version, replace ricotta and Parmesan cheeses with plant-based alternatives and substitute breadcrumbs with gluten-free options if needed.
- Add diced cooked chicken or turkey to the filling for a heartier meal.
- Incorporate chopped zucchini boats into a pasta bake mixed with marinara sauce, optionally adding proteins or other vegetables for variety.
- Swap sun-dried tomatoes for chopped olives to alter the flavor profile.
- Zucchini: Choose firm, medium-sized zucchinis for best structural integrity during baking.
- Ricotta Cheese: Use fresh ricotta for creamy, smooth filling texture; part-skim ricotta is an acceptable substitute.
- Sun-Dried Tomatoes: Opt for chopped sun-dried tomatoes packed without excess oil or salt for balanced flavor.
- Parmesan Cheese: Freshly grated Parmesan cheese melts better and offers richer flavor than pre-grated varieties.
- Basil: Fresh basil leaves add bright, herbaceous notes; dried basil can be used but with less intensity.
- Olive Oil: A good quality extra virgin olive oil enhances flavor and richness.
Nutrition
- Serving Size: 2 boats per serving
- Calories: 350
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: 0g
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified