Print

Creamy Lemon Ricotta Stuffed Zucchini Boats Easy Recipe with Parmesan Crust

creamy lemon ricotta stuffed zucchini boats - featured image
Print Recipe

Velvety ricotta filling with fresh lemon zest stuffed into tender zucchini halves, topped with a crispy Parmesan crust. A quick, light, and indulgent dish perfect for weeknights or entertaining.

Ingredients

Scale
  • 4 medium zucchinis, halved lengthwise
  • Olive oil, for drizzling and roasting
  • Salt and freshly cracked black pepper, to taste
  • 1 ½ cups whole-milk ricotta cheese
  • 1 large egg, room temperature
  • Zest of 1 large lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons finely grated Parmesan cheese (plus extra for topping)
  • 1 garlic clove, minced (optional)
  • Fresh basil or parsley, finely chopped (about 2 tablespoons, optional)
  • Salt and pepper, to taste
  • ⅓ cup finely grated Parmesan cheese
  • 2 tablespoons panko breadcrumbs (optional)
  • 1 teaspoon olive oil

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Rinse zucchinis and pat dry. Cut each zucchini in half lengthwise. Scoop out seeds and some flesh to create a ½ inch deep hollow boat.
  3. Drizzle zucchini halves with olive oil and season with salt and pepper. Place cut side up on baking sheet and roast for 10 minutes.
  4. In a medium bowl, combine ricotta, egg, lemon zest, lemon juice, Parmesan, garlic, herbs, salt, and pepper. Stir gently until creamy with some ricotta curds visible.
  5. Remove zucchinis from oven and fill each half generously with ricotta mixture, mounding slightly above edges.
  6. In a small bowl, mix grated Parmesan, panko breadcrumbs, and olive oil until crumbly but slightly oily. Sprinkle evenly over ricotta filling.
  7. Return stuffed zucchinis to oven and bake for 15-18 minutes until topping is golden and filling is set but creamy. Tent with foil if crust browns too quickly.
  8. Let cool for 5 minutes before serving. Garnish with fresh basil or parsley and a drizzle of olive oil if desired.

Notes

Pre-roast zucchini to reduce moisture and prevent soggy boats. Use whole-milk ricotta for best creaminess. Fresh lemon zest is essential for bright flavor. Tent with foil if Parmesan crust browns too fast. For gluten-free, substitute panko with almond flour. For vegan, use tofu-based ricotta and flax egg.

Nutrition

Keywords: zucchini boats, ricotta, lemon, Parmesan crust, easy recipe, vegetarian, gluten-free option, weeknight dinner

Find it online: https://yumnode.com/creamy-lemon-ricotta-stuffed-zucchini-boats-easy-recipe-with-parmesan-crust/