Description
Discover how to make delicious Cheese Stuffed Zucchini Boats with this easy recipe. Learn how to elevate your cooking skills today!
Ingredients
- 2 medium zucchini (300g)
- 1 tablespoon olive oil (15ml)
- 1 roasted red pepper from a jar of roasted peppers
- 1/4 cup ricotta cheese (85g)
- 1/4 cup finely grated vegan cheese (15g)
- 1/2 cup grated vegan mozzarella cheese (60g)
- Handful of torn fresh basil leaves
- Salt and fresh ground black pepper
Instructions
- Set your oven to 425°F (220°C) and prepare a baking tray, using a silicone mat, foil, or parchment as a liner.
- Slice the zucchini lengthwise into two halves. Carve out a trench along the center of each half using a spoon to create boat shapes.
- Coat the zucchinis with olive oil and sprinkle a good amount of salt. Arrange them cut side down on the lined baking tray and roast for around 12 minutes or until they are tender but still firm.
- While the zucchini is roasting, dice the roasted red pepper into small bits and place into a small bowl. Combine this with the ricotta and finely grated vegan cheese.
- Turn the zucchini boats cut side up and fill them with the ricotta and pepper blend.
- Top with grated vegan mozzarella, then return the zucchinis to the oven for an additional 8 to 10 minutes until the cheese is melted and the zucchini is soft. To achieve a golden cheese topping, switch the oven to broil and let it bubble and brown for 1 to 2 more minutes before removing.
- Garnish with fresh basil, a touch of salt, and freshly ground black pepper before serving.