These vegetarian stuffed zucchini boats are full of flavor. We stuff them with three kinds of cheese as well as one of our favorite ingredients: roasted red peppers. The peppers add color and taste incredible when mixed with cheeses and basil. Enjoy these easy zucchini boats as your main meal (I’d eat two halves) or as a side next to a big salad. You can also add some protein by stirring some cooked ground turkey or sausage into the ricotta and pepper mixture. Crumbled tofu, quinoa, rice or even a handful of canned or cooked chickpeas would also make these more substantial.
2 medium zucchini (about 1 pound)
1 tablespoon olive oil
Salt and fresh ground black pepper
1/4 cup (3 ounces) ricotta cheese
2 tablespoons shredded parmesan cheese
1/2 cup (2 ounces) shredded mozzarella cheese
1 roasted red pepper from a jar of roasted peppers
Handful of torn fresh basil leaves
Heat the oven to 425 degrees Fahrenheit. Line a baking sheet with a silicone baking mat, aluminum foil, or parchment paper.
Cut the zucchini in half, lengthwise. Use a spoon to scoop out a channel down the middle of each zucchini half, making boats.
Rub the zucchini with the 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.
Meanwhile, chop the roasted red pepper into small pieces. Then, in a small bowl, mix the peppers with the ricotta and parmesan cheese.
Flip the zucchini so that they are cut-side-up and divide the ricotta-pepper mixture between the zucchini boats. Sprinkle 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.
Serve with basil and a bit of fresh ground black pepper scattered on top.
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