Cheese Stuffed Zucchini
- PREP 10min
- COOK 25min
- TOTAL 35min
These cheese stuffed zucchini boats are so tasty. We stuff them with three kinds of cheese and one of our favorite ingredients: roasted red peppers. The pepper adds color and tastes incredible when mixed with cheese and basil. Enjoy these easy zucchini boats as your main meal (I’d eat two halves) or as a side next to a big salad. Add protein by stirring some cooked ground turkey or sausage into the ricotta and pepper mixture. Crumbled tofu, quinoa, rice, or even a handful of canned or cooked chickpeas would also make these more substantial.
You Will Need
2 medium zucchini
1 tablespoon olive oil
1 roasted red pepper from a jar of roasted peppers
1/4 cup ricotta cheese (3 ounces)
1/4 cup finely grated parmesan cheese (1/2 ounce)
1/2 cup grated mozzarella cheese (2 ounces)
Handful of torn fresh basil leaves
Salt and fresh ground black pepper
Directions
Preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat, aluminum foil, or parchment paper.
Cut the zucchini in half, lengthwise. Use a spoon to scoop a channel down the middle of each zucchini half, making boats.
Rub the zucchini with olive oil and a generous pinch of salt. Place the zucchini halves, cut side down, onto the prepared baking sheet. Roast for about 12 minutes or until the zucchini is tender but not soft.
Meanwhile, chop the roasted red pepper into small pieces and add it to a small bowl. Mix in the ricotta and parmesan cheese.
Flip the zucchini so that they are cut side up, and divide the ricotta-pepper mixture between the zucchini boats.
Sprinkle mozzarella on top, then place the zucchini back into the oven and bake for another 8 to 10 minutes, until the cheese melts and the zucchini is soft. For some browned cheesy spots, before taking the baking sheet out of the oven, turn the oven to broil and broil until the cheese bubbles and browns, an additional 1 to 2 minutes.
Serve with basil, a light sprinkle of salt, and fresh ground black pepper scattered on top.
Adam and Joanne's Tips
- Vegetarian tips: Depending on the brand, parmesan cheese is not vegetarian-friendly. Substitute with a sharp white cheddar, or parmesan-style cheese that advertises they do not use animal rennet to make the cheese.
- Dried basil: Stir 1 teaspoon of dried basil in the ricotta cheese mixture.
- The nutrition facts provided below are estimates.