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Ricotta Stuffed Zucchini Boats

These Ricotta Stuffed Zucchini Boats are a simple make-ahead vegetarian main dish that is oh-so-cheesy, scrumptious and high in protein and low in carbs.

Course Main Course
Cuisine Mediterranean
Keyword zucchini boat
Prep Time 10 minutes
Cook Time 20 minutes
Servings 3
Calories 410 kcal
Author Natalie Rizzo, MS, RD

Ingredients

  • 4 large zucchini sliced in half
  • 3/4 cup part-skim ricotta
  • 1/4 cup sun dried tomatoes chopped
  • 2 tablespoons fresh basil chopped
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt

Topping

  • 1 cup unsalted walnuts (use breadcrumbs or panko instead, if desired)
  • 1 tablespoon freshly grated parmesan cheese
  • salt and pepper
  • olive oil

Instructions

  1. Preheat oven to 350 degrees F.
  2. Using a spoon, scoop out the flesh and seeds from zucchini. (Use it in a stir-fry or freeze to put in a smoothie.)

  3. In a bowl, mix together the ricotta, sun dried tomatoes, basil, lemon juice and salt. Scoop the mixture evenly into the hollowed out zucchinis.
  4. Place the walnuts and parmesan cheese into a food processor and process until crumbly. (You can substitute panko or breadcrumbs for walnuts, if desired.) Evenly coat each zucchini boat with the walnut topping. Season with salt and pepper and a drizzle of olive oil.

  5. Bake in the oven for 20 minutes. Serve immediately or store in the fridge for up to 3 days.

Recipe Notes