Creamy Italian Zucchini Boats

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This is my favorite new veggie side dish. It tastes much akin to vegetarian lasagna, sans the noodles, which quite frankly weren’t missed. I prepared but cooked only half the recipe, and put away the other half in the fridge for another day. I could eat these zucchini boats all day long!

Creamy Italian Zucchini Boats
Recipe adapted from a Cooking Light recipe

Ingredients:

  • 6 small zucchini (about 1 1/2 pounds)
  • Cooking spray
  • 1/4 cup grated carrot
  • 1 cup loosely packed fresh basil leaves, finely chopped
  • 1 cup Ricotta Cheese (I used fat-free)
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 2/3 cup marinara sauce (I used Trader Joe’s basic marinara sauce)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

  • Preheat the oven to 400° F.
  • Wash zucchini, cut off the ends, and cut each zucchini in half. Cut each half again lengthwise so you have 12 pieces of zucchini total.
  • With a spoon, scoop out the seeds and compost them, or use them to make soup broth. Place the zucchini boats on a lightly oiled cookie sheet.
  • For the filling: chop the basil and place it in a bowl with the garlic, grated carrot, ricotta, Parmesan, marinara sauce, and salt and pepper. Mix thoroughly.
  • Fill each boat with the creamy mixture, pressing it down with the back of a spoon.
  • Bake for 30 minutes, or until the zucchini is tender. Serve warm and enjoy.
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This entry was posted in Appetizers and Snacks, Vegetarian and tagged , , , , , . Bookmark the permalink.

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