Cheese Zucchini Boats (Printable Version)
Tender zucchini halves filled with creamy cheeses and sautéed veggies, then baked until golden and flavorful.
# What You'll Need:
→ Vegetables
01 -
3 medium zucchini, halved and hollowed
02 -
1/2 cup chopped onion
03 -
2 cloves garlic, minced
04 -
1/2 cup chopped mushrooms
05 -
1/2 cup chopped broccoli florets
06 -
1/2 cup chopped carrots
07 -
1/2 cup chopped bell pepper
→ Cheese
08 -
1 (15 oz) container ricotta cheese
09 -
1 cup shredded mozzarella cheese
10 -
1 cup shaved Parmesan cheese
→ Seasonings & Oil
11 -
1 tablespoon Italian seasoning, divided
12 -
1 teaspoon salt, divided
13 -
1/2 teaspoon black pepper
14 -
1 tablespoon olive oil
# Step-by-Step Guide:
01 -
Preheat the oven to 350°F. Cut off the ends of the zucchini, slice each in half lengthwise, and scoop out the insides using a spoon, reserving the pulp for another use. Arrange the zucchini halves in a 9x13-inch baking dish.
02 -
In a small bowl, combine ricotta cheese with half of the Italian seasoning and half of the salt. Spoon this mixture evenly into the hollowed zucchini halves.
03 -
Heat olive oil in a medium skillet over medium heat. Add onion and garlic, sautéing for 1 to 2 minutes until the garlic is fragrant. Add mushrooms, broccoli, carrots, and bell pepper along with the remaining Italian seasoning, salt, and black pepper. Cook for 5 minutes until the vegetables are tender-crisp.
04 -
Divide the sautéed vegetables evenly over the ricotta-filled zucchini. Sprinkle shredded mozzarella and shaved Parmesan cheese generously on top.
05 -
Bake in the preheated oven at 350°F for 35 to 45 minutes until the zucchini is tender and cheeses are melted and golden.
# Additional Notes:
01 -
Reserve the scooped zucchini flesh for use in soups, sauces, or other vegetable dishes to minimize waste.