Zucchini Boats with Ricotta and Basil
Delight your taste buds with these flavorful Zucchini Boats with Ricotta and Basil, a perfect blend of wholesome ingredients and rich Italian-inspired flavors. Each zucchini half is hollowed out and stuffed with a creamy mixture of ricotta cheese, garlic, fresh basil, and a hint of zesty lemon, then topped with crunchy panko breadcrumbs and Parmesan for an irresistible golden crust. Baked to tender perfection, these stuffed zucchini boats are not only a healthy low-carb option but also a crowd-pleaser for weeknight dinners or elegant entertaining. Easy to prepare in just 40 minutes, this light yet satisfying dish is perfect for vegetarians and pairs wonderfully with a side salad or crusty bread. Bright, herbaceous, and endlessly customizable, these zucchini boats are sure to become a mealtime favorite!
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 1 cup ricotta cheese
- 1 cup Parmesan cheese, grated
- 2 tablespoons fresh basil leaves, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchinis thoroughly and cut them in half lengthwise. Scoop out the center of each half using a spoon to create a boat shape, leaving about 1/4-inch of zucchini flesh on the sides for structure. Reserve the scooped-out flesh in a bowl.
Finely chop the reserved zucchini flesh and set it aside.
In a medium mixing bowl, combine ricotta cheese, 1/2 cup of grated Parmesan, chopped basil, minced garlic, lemon zest, salt, black pepper, and red pepper flakes (if using). Stir until the mixture is well combined.
Add the chopped zucchini flesh to the ricotta mixture and mix thoroughly.
Place the zucchini boats on a baking tray lined with parchment paper or lightly greased to prevent sticking.
Drizzle the hollowed-out zucchinis with 1 tablespoon of olive oil and lightly season with a pinch of salt and pepper.
Spoon the ricotta mixture into each zucchini boat, packing it in evenly.
In a small bowl, mix the panko breadcrumbs with the remaining 1/2 cup of grated Parmesan and 1 tablespoon of olive oil. Sprinkle this mixture evenly over the stuffed zucchinis for a crisp topping.
Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the breadcrumb topping is golden brown.
Remove from the oven and allow to cool slightly. Garnish with additional fresh basil if desired and serve warm.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 758 mg | 33% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.2 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 616 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
