Cheese-Stuffed Zucchini Boats

Cheese-stuffed zucchini boats have become a household favorite in our family, and I couldn’t be more excited to share this delightful recipe with you. When I first introduced this dish to my family, I wasn’t quite sure how it would go over, considering my kids’ notorious aversion to anything green. However, the allure of melted cheese combined with the savory filling quickly won them over. It was a delight to watch them devour these zucchini boats, even asking for seconds. The subtle sweetness of the zucchini paired with the rich, cheesy stuffing creates a harmonious blend of flavors that is simply irresistible. Whether you’re looking to incorporate more vegetables into your meals or seeking a creative way to use up an abundance of summer zucchini, this recipe is sure to become a staple in your kitchen.

Ingredients

To create the perfect cheese-stuffed zucchini boats, you’ll need the following ingredients:

  • 4 medium zucchinis
  • 1 cup of shredded mozzarella cheese
  • 1/2 cup of grated Parmesan cheese
  • 1 cup of ricotta cheese
  • 1/2 cup of marinara sauce
  • 1 tablespoon of olive oil
  • 2 cloves of garlic, minced
  • 1 teaspoon of Italian seasoning
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions

Creating these delightful cheese-stuffed zucchini boats is a straightforward process that even novice cooks can tackle with ease:

  1. Preheat your oven to 375°F (190°C) to get it ready for baking.
  2. Wash and dry the zucchinis thoroughly. Cut each zucchini in half lengthwise and use a spoon to scoop out the flesh, creating a hollow “boat” shape. Be sure to leave about a 1/4 inch thick shell.
  3. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  4. In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, the sautéed garlic, Italian seasoning, salt, and pepper. Mix until well combined.
  5. Place the zucchini halves on a baking sheet lined with parchment paper. Fill each zucchini boat with the cheese mixture, pressing it down gently to ensure it’s firmly packed.
  6. Top each filled zucchini boat with a spoonful of marinara sauce and sprinkle the remaining mozzarella and Parmesan cheeses over the top.
  7. Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the cheese is golden and bubbly.
  8. Remove from the oven and let them cool slightly before garnishing with fresh basil leaves. Serve warm and enjoy!

Nutrition Facts

This recipe yields approximately 4 servings, with each serving containing around 280 calories. It’s a nutritious and satisfying dish that fits well into a balanced diet.

Preparation Time

The preparation time for cheese-stuffed zucchini boats is roughly 15 minutes, with a cooking time of about 25-30 minutes. In total, you can expect to have this delicious dish ready in under 45 minutes, making it an excellent option for a weeknight dinner.

How to Serve

Cheese-stuffed zucchini boats can be served in a variety of ways:

  • As a main dish alongside a fresh garden salad for a light and healthy meal.
  • Paired with a side of garlic bread to soak up any extra marinara sauce.
  • Served with a protein of your choice, such as grilled chicken or fish, for a more substantial meal.
  • For a vegetarian feast, accompany with other roasted vegetables like bell peppers and eggplants.
  • Great for meal prepping; they can be stored in the fridge and reheated for lunches or quick dinners during the week.

Additional Tips

Here are some extra tips to ensure your cheese-stuffed zucchini boats are perfect every time:

  • Choose the right zucchinis: Look for firm zucchinis that are medium-sized. Larger zucchinis may have a more watery texture and can take longer to cook.
  • Get creative with fillings: While this recipe uses a cheese mixture, feel free to add cooked ground beef, turkey, or Italian sausage for a protein boost.
  • Make it spicy: Add a pinch of red pepper flakes to the cheese mixture for a touch of heat.
  • Experiment with herbs: Fresh herbs like thyme, oregano, or rosemary can be added to the cheese mixture for an aromatic twist.
  • Ensure even cooking: If your zucchinis are not cooking evenly, cover them with aluminum foil for the first 15 minutes of baking to help them steam and then uncover to brown the cheese.

FAQ

Here are some frequently asked questions about cheese-stuffed zucchini boats:

Q: Can I prepare the zucchini boats ahead of time?

A: Yes, you can prepare the zucchini boats up to the point of baking. Simply store them in the refrigerator, covered, for up to 24 hours before baking.

Q: What can I use instead of ricotta cheese?

A: If you’re not a fan of ricotta cheese, you can substitute it with cottage cheese or cream cheese for a similar creamy texture.

Q: How do I prevent the zucchini from becoming too soft?

A: To prevent the zucchini from becoming too mushy, be careful not to overbake them. Keep an eye on the baking time and test for tenderness with a fork.

Q: Can I freeze the leftovers?

A: While fresh is best, you can freeze leftovers in an airtight container for up to 2 months. Reheat in the oven for best results.

Q: Are there any low-carb options for this recipe?

A: This recipe is already relatively low in carbs, but you can reduce the amount of marinara sauce or omit it altogether to further lower the carbohydrate content.