Ricotta Stuffed Zucchini Boats Recipes

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RICOTTA STUFFED ZUCCHINI RECIPE



Ricotta Stuffed Zucchini Recipe image

Easy and delicious stuffed zucchini with lemon, ricotta, Parmigiano Reggiano, garlic, breadcrumbs and parsley.

Provided by James

Categories     Appetizer     Side Dish

Time 30m

Number Of Ingredients 10

4 medium zucchini
1/2 cup plain breadcrumbs
2 cups ricotta
1/2 cup grated parmigiano reggiano
2 cloves garlic
3 medium lemons
1/4 cup parsley
1/4 cup olive oil
1 tsp kosher salt
1/2 tsp black pepper

Steps:

  • Preheat oven to 400f and set rack in middle. Cut 4 medium zucchini in half lengthwise and scoop out the interior seeds with a spoon. Season the interior of the zucchini with a total of 1 tsp kosher salt and a 1/2 tsp of pepper. Drizzle oil onto each one and bake the zucchini in a sheet pan for 20-25 minutes until fork tender.
  • Chop a 1/4 cup fresh parsley and mince 2 garlic cloves. Grate a 1/2 cup of Parmigiano Reggiano cheese or use good quality grated cheese. Slice 1 lemon into rounds.
  • In a pan over meat heat saute the garlic in a 1/4 cup of olive oil until lightly golden. Set aside the garlic and oil mixture.
  • In a large bowl mix the 2 cups ricotta, 1/2 cup Parmigiano Reggiano, 1/2 cup breadcrumbs, juice of 1 lemon, 1/4 cup parsley and the garlic/oil mixture.
  • Let the zucchini boats cool for a few minutes after baking then stuff with the ricotta mixture. Sprinkle a touch of breadcrumbs onto each and arrange the sliced lemons in the pan. Broil the zucchini boats for 5-7 minutes on the middle rack until the cheese is bubbly and golden brown. Serve with extra grated cheese and lemon wedges. Enjoy!

Nutrition Facts : Fat 26.6 g, SaturatedFat 10.1 g, Calories 406 kcal, Cholesterol 46 mg, Sodium 915 mg, Carbohydrate 23.2 g, Fiber 2.8 g, Sugar 4.6 g, Protein 22.4 g, ServingSize 1 serving

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