Herbed Ricotta Zucchini Boats
Light yet satisfying. Fresh zucchini halves are hollowed and filled with a creamy, mint-infused ricotta and Parmesan blend that browns beautifully in the heat.
Herbed Ricotta Zucchini Boats
Light yet satisfying. Fresh zucchini halves are hollowed and filled with a creamy, mint-infused ricotta and Parmesan blend that browns beautifully in the heat.
Ingredients
- 4 medium straight zucchinis
- 8.8 oz cow's milk ricotta, well-drained
- 1.4 oz grated Parmesan cheese
- 1 egg
- Fresh chopped mint leaves
- Salt, black pepper, and a drizzle of olive oil
Instructions
Clean zucchini, bisect longitudinally, and excavate central pulp using a spoon or melon baller to form cavities.
Mince extracted pulp and combine in a vessel with ricotta, Parmesan, egg, mint, sodium chloride, and piper nigrum.
Apply a thin layer of olive oil to the interior of the zucchini cavities. Subsequently, fill generously with the ricotta mixture.
Arrange prepared zucchini in a single layer within the cooking apparatus. Process at 350°F for approximately 16 minutes.
Extract from the cooking apparatus upon achieving fork-tender zucchini consistency and optimal browning of the filling.
Nutrition Facts
Amount per 1 servingChef's Tip
"Pre-drain ricotta in a fine-mesh sieve for a minimum of one hour prior to incorporation. Failure to do so will result in excessive whey release, compromising the textural integrity of the filling."