Description
These baked zucchini boats feature tender zucchini halves generously filled with a creamy, savory mixture of feta and ricotta cheeses. A hint of garlic and fresh herbs complements the tangy feta, while the top bakes to a delicate golden-brown. This dish offers a delightful balance of fresh vegetable and rich, seasoned cheese, making it a satisfying side or a light main course.
Ingredients
- 2 medium zucchini (about 1.5 lbs total)
- 1 tablespoon olive oil
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon dried oregano
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the zucchini halves.
- Wash and trim the ends of the zucchini. Cut each zucchini in half lengthwise.
- Using a spoon, carefully scoop out the flesh from the center of each zucchini half, leaving about a 1/4-inch border. Chop the scooped-out zucchini flesh finely and set aside.
- In a medium bowl, combine the crumbled feta cheese, ricotta cheese, Parmesan cheese, minced garlic, chopped parsley, and dried oregano. Season with salt and pepper. Mix well.
- Heat olive oil in a small pan over medium heat. Add the chopped zucchini flesh and sauté for 3-5 minutes until softened. Let cool slightly, then stir into the cheese mixture.
- Arrange the hollowed zucchini halves in the prepared baking dish. Spoon the cheese filling evenly into each zucchini boat.
- Bake for 20-25 minutes, or until the zucchini is tender and the cheese filling is heated through and lightly golden on top. For a more golden crust, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
- Garnish with additional fresh parsley before serving.
Notes
Choose firm, medium-sized zucchini for the best results; larger zucchini can be watery.
For a richer flavor, you can add a pinch of red pepper flakes to the cheese mixture.
Ensure not to overcook the zucchini, as it can become mushy. It should be tender-crisp.
This dish can be prepared ahead of time and baked just before serving.
Serve as a light lunch, a vegetarian main, or a flavorful side dish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 210
- Fat: 13g
- Carbohydrates: 10g
- Protein: 14g