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Stuffed Zucchini Boats with Cheese

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Tender zucchini halves are hollowed into boats, roasted, and stuffed with a creamy ricotta-parmesan filling, sweet roasted red pepper, and bubbly mozzarella for a quick vegetarian main or side. :contentReference[oaicite:0]{index=0}

Ingredients

Scale
  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 1 roasted red pepper (from a jar), finely chopped
  • 1/4 cup ricotta cheese (≈ 3 oz)
  • 1/4 cup finely grated Parmesan cheese (≈ 1/2 oz)
  • 1/2 cup grated mozzarella cheese (≈ 2 oz)
  • Handful of torn fresh basil leaves
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Heat oven to 425 °F (220 °C) and line a baking sheet.
  2. Slice each zucchini in half lengthwise; use a spoon to scoop a shallow channel to form “boats.”
  3. Rub cut sides with olive oil, season with salt, and place cut-side down on the sheet. Roast ≈ 12 minutes until tender but still holding shape.
  4. Meanwhile, stir the chopped roasted red pepper, ricotta, and Parmesan together; season lightly with salt and pepper.
  5. Flip zucchini cut-side up. Spoon the ricotta mixture evenly into the boats.
  6. Top with shredded mozzarella and return to the oven for 8 – 10 minutes, until cheese is melted and zucchini is soft. Broil 1 – 2 minutes for golden spots if desired.
  7. Finish with torn basil, a pinch of salt, and extra pepper. Serve hot.

Notes

  • For strict vegetarians, swap Parmesan for a rennet-free hard cheese.
  • Stir in cooked quinoa, chickpeas, or ground turkey for added protein.
  • Broiling at the end gives the mozzarella golden bubbles.
  • Leftovers keep up to 3 days refrigerated; reheat at 350 °F.

Nutrition

Keywords: stuffed zucchini boats, cheese stuffed zucchini, vegetarian zucchini recipe, low carb, summer dinner

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