Creamy, herby, and perfectly roasted, these zucchini boats make a light but satisfying main or side. Tender zucchini halves cradle a luscious filling of ricotta, Parmesan, garlic, and fresh herbs in this elegant yet easy dish. Golden on top and creamy inside, they’re the kind of meal that feels both wholesome and a little fancy. Serve them as a vegetarian main, or pair them with grilled chicken or pasta for a complete meal. These boats are easy to prep, bake beautifully, and reheat like a dream.
Ingredients
For the Zucchini Boats:
- 4 medium zucchinis, halved lengthwise
- 1 tablespoon olive oil
- ½ teaspoon salt
- Freshly ground black pepper, to taste
For the Ricotta Filling:
- 1 cup whole milk ricotta
- ¼ cup grated Parmesan
- 1 egg
- 1 garlic clove, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- Optional: ½ teaspoon lemon zest, pinch of red pepper flakes
Instructions
Step 1: Prep the Zucchini
Preheat the oven to 375°F (190°C). Slice each zucchini in half lengthwise. Use a spoon to scoop out the centers, creating “boats” with a ¼-inch border. Brush the cut sides lightly with olive oil and sprinkle with salt and pepper. Arrange in a baking dish cut side up.
Step 2: Mix the Filling
In a bowl, combine ricotta, Parmesan, egg, garlic, parsley, basil, and any optional add-ins. Mix until smooth and evenly combined. Taste and adjust seasoning if needed.
Step 3: Stuff the Zucchini
Spoon the ricotta mixture into each zucchini half, gently pressing it in. You can slightly mound the filling over the top. Drizzle a bit of olive oil over the tops if desired.
Step 4: Bake Until Golden
Bake for 25 to 30 minutes, or until zucchini is tender and filling is set. For a golden top, broil for the last 1–2 minutes, watching closely. Let cool slightly before serving.
Recipe Tip
For added texture, sprinkle breadcrumbs or chopped toasted nuts over the boats before baking. Want to switch it up? Add sautéed mushrooms, spinach, or chopped sun-dried tomatoes to the filling.
FAQs
Can I use part-skim ricotta?
Yes, but whole milk ricotta gives a richer texture and flavor.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I make these ahead?
You can prep the boats and filling ahead of time and bake just before serving.
What can I serve them with?
Great with salads, crusty bread, pasta, or grilled meat.
Savory Ricotta and Herb Stuffed Zucchini Boats
By:Ingredients
For the Zucchini Boats:
- 4 medium zucchinis halved lengthwise
- 1 tablespoon olive oil
- ½ teaspoon salt
- Freshly ground black pepper to taste
For the Ricotta Filling:
- 1 cup whole milk ricotta
- ¼ cup grated Parmesan
- 1 egg
- 1 garlic clove minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- Optional: ½ teaspoon lemon zest pinch of red pepper flakes
Instructions
Step 1: Prep the Zucchini
- Preheat the oven to 375°F (190°C). Slice each zucchini in half lengthwise. Use a spoon to scoop out the centers, creating “boats” with a ¼-inch border. Brush the cut sides lightly with olive oil and sprinkle with salt and pepper. Arrange in a baking dish cut side up.
Step 2: Mix the Filling
- In a bowl, combine ricotta, Parmesan, egg, garlic, parsley, basil, and any optional add-ins. Mix until smooth and evenly combined. Taste and adjust seasoning if needed.
Step 3: Stuff the Zucchini
- Spoon the ricotta mixture into each zucchini half, gently pressing it in. You can slightly mound the filling over the top. Drizzle a bit of olive oil over the tops if desired.
Step 4: Bake Until Golden
- Bake for 25 to 30 minutes, or until zucchini is tender and filling is set. For a golden top, broil for the last 1–2 minutes, watching closely. Let cool slightly before serving.
