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- 4 medium zucchinis - 1 cup fresh ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 1 cup cherry tomatoes, halved - 1 tablespoon dried Italian herbs - 2 cloves garlic, minced - 1/2 teaspoon red pepper flakes (optional) - Salt and freshly ground black pepper to taste - Extra virgin olive oil for drizzling - Fresh basil leaves for garnish (optional) To make tasty cheese stuffed zucchini boats, gather these ingredients. First, pick firm zucchinis. They hold up better when cooked. Fresh ricotta gives a creamy texture. Shredded mozzarella melts beautifully on top. Grated Parmesan adds a salty kick. Next, the cherry tomatoes bring sweetness. Dried Italian herbs enhance flavor. Minced garlic adds a punch. If you like heat, the red pepper flakes are great. Season with salt and black pepper to your taste. Drizzle olive oil to finish. Finally, fresh basil leaves can brighten up your dish. This simple mix of ingredients creates a burst of flavor. For the full recipe, check the details above. - Preheat the oven to 375°F (190°C). - Rinse and slice the zucchinis in half lengthwise. - Scoop out the center of each zucchini half. - Mix cheese and seasoning ingredients in a large bowl. To start, you must preheat your oven to 375°F (190°C). This step is key to getting your zucchini boats just right. Next, rinse the zucchinis under cold water. Then, slice each zucchini in half lengthwise. You want to create two long pieces. Now it’s time to scoop out the center of each half. Use a small spoon to do this carefully. Create a boat-like shape to hold all the tasty filling. Set the scooped-out flesh aside for later. In a large bowl, combine the filling ingredients. Add one cup of ricotta cheese, half a cup of grated Parmesan cheese, and half of the shredded mozzarella cheese. Then, drop in one cup of halved cherry tomatoes and two minced garlic cloves. Toss in one tablespoon of dried Italian herbs and half a teaspoon of red pepper flakes if you like heat. Don’t forget to add some salt and black pepper to taste. Chop the reserved zucchini flesh finely and mix it into the filling. Stir everything together until well blended. - Fill zucchinis with cheese mixture. - Bake for 25-30 minutes until tender and golden. Now, take each zucchini boat and fill it with your cheese mixture. Press down lightly to pack the filling in well. Place the stuffed zucchinis on a baking sheet lined with parchment paper. This makes cleanup easier later on. Drizzle a little extra virgin olive oil over the tops of the stuffed zucchinis for added flavor. Sprinkle the remaining mozzarella cheese on top for a delicious cheesy finish. Put the baking sheet in the preheated oven. Bake for 25-30 minutes. You’ll know they’re ready when the zucchinis are tender and the cheese is golden and bubbling. Once baked, take the zucchini boats out of the oven and let them cool for a few minutes. For a fresh touch, you can garnish with basil leaves before serving. Enjoy these tasty cheese stuffed zucchini boats! You can find the full recipe to refer back to anytime. - Choose firm zucchinis for better texture. - Don’t overfill to avoid spilling. When picking zucchinis, look for ones that feel heavy and firm. They should not have soft spots or blemishes. This gives you a nice base for stuffing. If you overfill the zucchini, the filling may spill out. Keep it just below the rim for best results. - Add fresh herbs for a pop of freshness. - Use high-quality cheese for richer flavor. Fresh herbs like basil or parsley can brighten your dish. Add them in the filling for a fresh taste. Using high-quality cheese, like aged Parmesan or fresh mozzarella, makes a big difference. It adds depth and creaminess to the dish. - Underbaking may result in crunchy zucchinis. - Overcooking can cause a mushy texture. Bake your zucchini boats until they are tender but not mushy. You want them soft enough to bite easily, but still holding their shape. Keep an eye on them in the oven. Check around the 25-minute mark to see if they are ready. {{image_4}} You can easily switch up the cheese in your zucchini boats. For a creamier bite, try using cream cheese instead of ricotta. If you want a tangy flavor, goat cheese works wonders. You can also mix in other melty cheeses. Fontina or cheddar add a rich, gooey texture. Experiment to find your favorite blend! To make your zucchini boats heartier, think about adding proteins. Cooked ground meat, like beef or turkey, gives a nice boost. For a plant-based option, lentils are great too. They add fiber and make the dish filling. You can also toss in chopped spinach or kale for extra nutrients. This adds color and flavor, making the dish even better! If you prefer a vegan version, there are tasty options too. Use cashew or tofu-based cheese for a creamy filling. These alternatives melt well and taste great. Instead of olive oil, you can use vegan butter. This keeps the dish rich and flavorful while sticking to a plant-based diet. Try these swaps for a delightful vegan treat! Store your cheese stuffed zucchini boats in an airtight container. They can last up to 3 days. When you want to enjoy them again, reheat in the oven. This keeps them crispy and delicious. For freezing, wrap each zucchini boat tightly. You can use plastic wrap or foil. This protects them from freezer burn. When you’re ready to eat, thaw them overnight in the refrigerator. This makes reheating easier. The oven is the best method to reheat these boats. It gives them a crispy texture. Preheat the oven to 375°F (190°C) and bake until hot. If you use the microwave for a quick reheat, the zucchini might soften. It’s faster, but the texture may not be as good. Enjoy your meal! Yes, you can assemble them and refrigerate before baking. This makes meal prep easy. Just pull them out when you're ready to cook. They should be tender and the cheese should be melted and bubbling. Use a fork to check if the zucchini feels soft. They pair well with a side salad or garlic bread. A fresh salad adds crunch, while garlic bread gives a nice, warm side. Yes, add more red pepper flakes or diced jalapeños. This gives a kick that makes the dish exciting and fun! Try it out if you love heat! In this post, we covered how to make cheese-stuffed zucchini boats. We explored the ingredients, step-by-step instructions, and tips for success. You learned about variations, storage, and answers to common questions. These zucchini boats are easy to prepare and deliciously satisfying. Whether you choose fresh or different ingredients, enjoy the simple process. Happy cooking!

Cheese Stuffed Zucchini Boats

Discover a delicious way to enjoy summer vegetables with these Zesty Cheese Stuffed Zucchini Boats! Packed with creamy ricotta, melted mozzarella, and fresh tomatoes, this easy recipe transforms ordinary zucchinis into a cheesy delight. Perfect as an appetizer or side dish, these boats are not only tasty but also visually stunning. Click through for the full recipe and make your next meal unforgettable!
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Ingredients
  

4 medium zucchinis

1 cup fresh ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 cup cherry tomatoes, halved

1 tablespoon dried Italian herbs (a blend of basil, oregano, and thyme)

2 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional for heat)

Salt and freshly ground black pepper to taste

Extra virgin olive oil for drizzling

Fresh basil leaves, for garnish (optional)

Instructions
 

Begin by preheating your oven to 375°F (190°C). This will ensure it's ready for your delicious zucchini boats once they are prepared.

    Rinse the zucchinis under cold water and slice each one in half lengthwise. With a small spoon, carefully scoop out the center of each zucchini half to form a boat-like shape. Keep the removed flesh and set it aside for later use.

      In a large mixing bowl, combine the ricotta cheese, half of the shredded mozzarella cheese, grated Parmesan cheese, halved cherry tomatoes, minced garlic, dried Italian herbs, and red pepper flakes (if you're using them). Chop the reserved zucchini flesh finely and add it to the mixture as well. Season with salt and black pepper to taste. Stir until all ingredients are well blended and incorporated.

        Take each zucchini boat and generously fill it with the prepared cheese mixture. Press down lightly to ensure the filling is compact and secure within each boat.

          Arrange the filled zucchini boats on a baking sheet lined with parchment paper, which will help with easy cleanup. Drizzle a little olive oil over the tops of the stuffed zucchinis to enhance the flavor.

            Sprinkle the remaining mozzarella cheese evenly over the top of each zucchini boat, creating a delicious cheesy layer.

              Place the baking sheet in the preheated oven and bake for 25-30 minutes. You’ll know they’re ready when the zucchinis are tender and the cheese is melted, golden, and bubbling.

                Once baked, remove the zucchini boats from the oven and let them cool for a few minutes. If desired, garnish with fresh basil leaves for a pop of color and extra flavor before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Arrange the zucchini boats on a serving platter, drizzling additional olive oil and a sprinkle of freshly chopped basil over the top for a vibrant finish. Serve warm for a delightful appetizer or side dish.