This stuffed zucchini recipe came from the summer we decided to grow zucchini in our garden. We were inundated with them! We needed lots of ways to use zucchini, and these zucchini boats made it to the top of our favorites list. They are easy, quick, and taste amazing. The ingredient list for this recipe is inspired by our super popular veggie lasagna, which is made with zucchini, cheese, and a sauce made with tomatoes and roasted red peppers.
Key Ingredients
Zucchini: For this recipe, I look for medium, firm zucchini. You’ll cut them in half and then scoop out some of the middle, so you want them large enough to fit the cheese stuffing. Yellow summer squash is also excellent. Roasted Red Pepper: I love the sweet flavor of roasted red peppers and often keep a jar of them in the fridge. If you would like to roast your own, look at our roasted red pepper hummus recipe, which shows how to roast bell peppers. Cheese: I use three cheeses in this recipe. Ricotta makes the filling creamy, parmesan adds a sharp, cheesy flavor, and mozzarella melts and turns golden brown. Cottage cheese is an excellent substitute for the ricotta. If you are making this vegetarian, use a vegetarian-friendly parmesan cheese or substitute it with another sharp cheese like white cheddar. Basil: We add basil leaves to the zucchini boats for fresh summer flavor before serving. If you only have dried basil, mix 1 teaspoon into the ricotta filling instead.
How to Make Cheese Stuffed Zucchini Boats
The prep time for this recipe is low. All you need to do is slice the zucchini in half lengthwise. Then use a spoon to scoop out a channel down the middle. You don’t need to remove much, just enough to make some room for the ricotta and pepper filling. This is why they are called zucchini boats. The channel created by scooping out some of the zucchini makes them look like canoes. Rub the zucchini halves with olive oil and sprinkle with salt. Place them cut-side down on a baking sheet and roast until tender (about 15 minutes). This is where some other stuffed zucchini recipes fall short. Zucchini has a lot of moisture, so roasting them unstuffed first lets some extra moisture cook off. Then, I stuff the zucchini with a mixture of ricotta cheese, parmesan cheese, and chopped roasted red peppers, top it with mozzarella cheese, and slide it back into the oven to finish cooking. Easy, cheesy, and so good! For a heartier variation, add some cooked quinoa, rice, or cooked ground turkey or chicken to the stuffing. 1 tablespoon olive oil 1 roasted red pepper from a jar of roasted peppers 1/4 cup ricotta cheese (3 ounces) 1/4 cup finely grated parmesan cheese (1/2 ounce) 1/2 cup grated mozzarella cheese (2 ounces) Handful of torn fresh basil leaves Salt and fresh ground black pepper 2Cut the zucchini in half, lengthwise. Use a spoon to scoop a channel down the middle of each zucchini half, making boats. 3Rub the zucchini with olive oil and a generous pinch of salt. Place the zucchini halves, cut side down, onto the prepared baking sheet. Roast for about 12 minutes or until the zucchini is tender but not soft. 4Meanwhile, chop the roasted red pepper into small pieces and add it to a small bowl. Mix in the ricotta and parmesan cheese. 5Flip the zucchini so that they are cut side up, and divide the ricotta-pepper mixture between the zucchini boats. 6Sprinkle mozzarella on top, then place the zucchini back into the oven and bake for another 8 to 10 minutes, until the cheese melts and the zucchini is soft. For some browned cheesy spots, before taking the baking sheet out of the oven, turn the oven to broil and broil until the cheese bubbles and browns, an additional 1 to 2 minutes. 7Serve with basil, a light sprinkle of salt, and fresh ground black pepper scattered on top.
