Cheese Stuffed Zucchini Boats That Will Wow Your Dinner Guests

Cheese Stuffed Zucchini Boats are a gluten-free and low-carb recipe that impresses with creamy ricotta, Parmesan, and roasted red peppers.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 boats

Course: Dinner

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Zucchini Boats

2 medium Zucchini
1 tablespoon Olive Oil can be swapped with avocado oil

For the Filling

1 cup Ricotta Cheese cottage cheese can be used as a lower-fat alternative
1/2 cup Parmesan Cheese nutritional yeast is a great vegan substitute
1 cup Mozzarella Cheese can use provolone if unavailable
1/2 cup Roasted Red Pepper jarred peppers are a convenient option
1/4 cup Fresh Basil Leaves dried basil can also work

Seasoning

to taste Salt
to taste Pepper

Equipment

Oven
Baking Sheet
Mixing bowl
Spoon

Method

Cooking Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil.
Slice the zucchinis in half lengthwise and scoop out the seeds to create boat shapes.
Drizzle olive oil on the zucchini halves and sprinkle with salt. Roast cut-side down for 12 minutes.
Dice roasted red pepper and mix it with ricotta and Parmesan cheese until creamy.
Flip roasted zucchini and fill with cheese mixture, then top with mozzarella cheese.
Bake filled zucchinis for 8-10 minutes, optionally broiling for 1-2 minutes for crispiness.
Garnish with freshly chopped basil and serve immediately.

Nutrition

Serving: 1boatCalories: 250kcalCarbohydrates: 10gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

For ideal flavor, serve the zucchini immediately after baking while the cheese is still melty.

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