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–+ servings
Cheese Stuffed Zucchini Boats

Cheese Stuffed Zucchini Boats: A Light and Tasty Delight

Cheese Stuffed Zucchini Boats are a delicious, vegetarian meal that transforms simple ingredients into a comforting delight.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 boats
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 2 medium Zucchini
  • 2 tablespoons Olive oil
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
For the Cheese Filling
  • ¼ cup Ricotta cheese Cottage cheese is a great lighter alternative.
  • ¼ cup Parmesan cheese Consider nutritional yeast for a vegan option.
  • ½ cup Mozzarella cheese Substitute with vegan cheese if preferred.
  • 1 medium Roasted red pepper Using jarred peppers saves time.
  • ¼ cup Fresh basil Parsley can work well as a substitute if needed.

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Mixing Bowl
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
  2. Cut the zucchini in half lengthwise and scoop out the seeds and flesh.
  3. Drizzle the zucchini halves with olive oil and sprinkle with salt and black pepper. Roast cut-side down for about 12 minutes.
  4. Chop the roasted red pepper finely. Mix with ricotta and parmesan cheese until smooth.
  5. Flip the zucchini halves cut-side up and fill them with the cheese-pepper mixture.
  6. Sprinkle mozzarella cheese over the filled zucchini and bake for an additional 8-10 minutes until melted and bubbly.
  7. Broil for the last 1-2 minutes until the cheese is golden, keeping a close watch.
  8. Garnish with fresh basil and serve warm.

Nutrition

Serving: 1boatCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 400mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 200mgIron: 1mg

Notes

Store leftover Cheese Stuffed Zucchini Boats in an airtight container for up to 2 days. Reheat at 350°F (175°C). For longer storage, freeze unbaked zucchini boats for up to 3 months.

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