Description
Learn how to make delicious Ricotta Stuffed Zucchini Boats with Basil Marinara sauce. A healthy and flavorful recipe perfect for any meal!
Ingredients
- 2 large zucchinis sliced in half
- 3/4 cup (180 ml) part-skim ricotta
- 1/2 cup (120 ml) sun dried tomatoes chopped
- 2 tablespoon (30 ml) s fresh basil chopped
- 1 tablespoon (15 ml) lemon juice
- 1/4 teaspoon (1 ml) salt
- 1/2 cup (120 ml) unsalted walnuts
- 2 tablespoon (30 ml) freshly grated Parmesan cheese
- Salt and pepper
- Vegetable oil
Instructions
- Set your oven to 350 degrees F to preheat.
- With a spoon, remove the inner part and seeds from the zucchinis. (You can save this for a stir-fry or freeze it for a smoothie.)
- Combine the ricotta, sun dried tomatoes, basil, lemon juice, and salt in a bowl. Fill the hollow zucchinis evenly with this mixture.
- In a food processor, blend the walnuts and Parmesan cheese until they become crumbly. (If you prefer, you can use panko or breadcrumbs instead of walnuts.) Spread the walnut mixture evenly over each zucchini. Add salt, pepper, and a drizzle of vegetable oil for seasoning.
- Place in the oven and bake for 20 minutes. You can serve them right away or keep them in the refrigerator for up to three days.
Notes
- – Substitute walnuts with panko or breadcrumbs for a crunchy topping for a nut-free option.
- – Save the inner part and seeds of the zucchinis for future use in a stir-fry or smoothie to reduce waste.
- – Evenly distribute the ricotta mixture in the hollow zucchinis for consistent flavor in every bite.