Have you ever had Stuffed Zucchini Boats!? Your life will be changed forever with these tiny delicious squashes that are usually available all year round. These boats are such a fun way to get your veggies in for the day and the toppings are endless!! You can either make them sweet or savory with some crunch. 

Let’s talk about what inspired these simple zucchini boats. Zucchini is in season right now & we have a ton of it in the fridge. It’s not really my favorite piece of produce as I just eat it sauteed, but it's perfect for stuffing, plus I like it on the more crunchy side! This is a perfect meal or side to make ahead of time. It also works on the BBQ as well! The zucchinis can be scooped out & the stuffing can be made a few days ahead and then just thrown in the oven or grill.

When the fridge is overloaded with zucchini and ricotta, that's where these Ricotta Stuffed Zucchini Boats came from. It's so simple to scoop out the middle of the zucchini, created a tasty mixture of ricotta, garlic and lemon juice, plus top it with walnut & dried tart cherries. It was the perfect combo of sweet and savory! The result is absolutely delicious, high in protein (from the cheese) and low in carbs!

You can swap out the cheese for dairy free versions or just use a thick yogurt or creamy cheese (goat cheese) & flavor it with herbs, spices, sun-dried tomatoes, artichokes or olives. The combos are endless and that's what makes these boats so much fun. To amp up the protein even more try adding some ground beef, turkey or chicken. You could have a zucchini boat topping party.

Now, What to do with the insides of the Zucchini!?
Don’t even think about throwing out the insides, as were looking for zero waste cooking by using the entire zucchini! So try these instead of tossing the insides out.

• Freeze insides for a smoothie
• Squeeze moisture & sauté, then toss them into scrambled eggs.
• Add into a pesto or sauce
• Saute into pasta or baked dishes

How to Reheat?

Best to reheat leftovers back in the oven, as the microwave will make the boats a bit soggy. If you like, you can remove ricotta insides when it’s time to reheat so the zucchini boat gets crispy again. Then re-add the mixture and broil again like above. I personally like to enjoy these zucchini boats cold as leftovers, since they have a nice crunch!

What Do I Need To Make These Zucchini Boats?

• Small Metal Spoon or Cookie Scoop 
• Rimmed Baking Sheet
• Parchment Paper 
• Knife to Cut Zucchini Lengthen Wise
• Cutting Board
• Brush or Hands for Olive Oil
• Small Bowl for Ricotta Mixture
• Small Zester 

How Would You Top Your Zucchini Boats? 

Ricotta Stuffed Zucchini Boats

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Category

Side Dish

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Author:

Danielle Stadelman

Your life will be changed forever with these tiny delicious squashes that are usually available all year round. These boats are such a fun way to get your veggies in for the day and the toppings are endless!! You can either make them sweet or savory with some crunchy toppings. 

Ingredients

• 4 small zucchini

• 1 tsp. olive oil

• 1 c. ricotta cheese

• 1 tbsp. finely grated lemon zest, plus more for topping

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 Tbsp lemon juice

• 1 tsp fresh basil, diced

• Salt and pepper to taste

• 1/4 c. walnuts, diced

• 1/4 c. dried tart cherries, diced

Directions

1. Preheat the oven to 375 F and line a baking sheet with parchment paper.

2. Cut zucchini in half lengthwise and using a teaspoon, hollow out each half, saving insides for another use. See above for some inspiration.

3. Brush both sides with oil and then place zucchini halves on a baking sheet, cut sides up. Roast for about 10 minutes until it starts to brown on top.

4. Meanwhile, mix together everything in a small bowl, expect the dried cherries and walnuts.

5. Remove zucchini boats from the oven and turn the oven broiler on.

6. Divide the ricotta mixture among the zucchini shells, about ¼ cup in each.

7. Top with diced walnuts and dried cherries. If desired, top with additional lemon zest for some tartness.

8. Transfer zucchini boats back into the oven and broil until the tops are beginning to brown, 3 to 5 minutes.

9. Remove from the oven and let cool for about 5 to 10 minutes before serving.

10. Store any leftovers in a sealed container in the fridge for up to 3 days. 

Recipe Note

Make it Vegan & Dairy Free: Use a dairy free greek yogurt to amp up the protein or dairy free ricotta cheese. 

Topping: Use any toppings you like to add some crunch from nuts, seeds, dried fruits or herbs. 

How to Reheat? Best to reheat leftovers back in the oven, as the microwave will make the boats a bit soggy. If you like, you can remove ricotta insides when it’s time to reheat so the zucchini boat gets crispy again. Then re-add the mixture and broil again like above. I personally like to enjoy these zucchini boats cold as leftovers, since they have a nice crunch!