Ricotta Stuffed Zucchini Boats Food

ZUCCHINI WITH RICOTTA-BASIL MOUSSE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use. Arrange zucchini shells in a single layer in a 13 by 9-inch baking dish coated with cooking spray.
• Combine basil and next 7 ingredients (through pepper), stirring well with a whisk. Divide mixture evenly among shells, pressing gently. Bake at 450 degrees for 20 minutes or until zucchini is tender. Garnish with parsley, if desired.

RICOTTA STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim ends of zucchini halves, and scoop out seeds and pulp, leaving about 1/2 inch pulp on skins. In a large saucepan, steam zucchini halves in a vegetable steamer over boiling water for about 5 minutes, until tender but firm. Drain, and immediately plunge into a large bowl filled with enough ice water to cover. Allow to cool completely; drain.
• Melt 1 tablespoon butter in a medium saucepan over medium heat. Slowly cook and stir onion and garlic until onion is soft. Stir in spinach, and cook about 1 minute, until wilted.
• Transfer spinach mixture to a medium bowl, and mix in ricotta cheese, eggs, Parmesan cheese, parsley, salt, basil, oregano and pepper. Stuff zucchini halves with even amounts of the mixture, and arrange in a large baking dish. Drizzle with remaining butter.
• Bake uncovered in the preheated oven for 20 minutes, until the stuffing is hot and bubbly. Heat tomato sauce in a small saucepan, and spoon over the zucchini half way through baking.

ITALIAN STUFFED ZUCCHINI

Steps:

• Preheat the oven to 400 degrees F and line a small baking dish with foil. Scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell.
• Combine the ricotta, 1/4 cup Italian cheese blend, the parsley, capicola and lemon zest and juice in a medium bowl. Season the zucchini with salt and pepper, then fill with the ricotta mixture.
• Drizzle each zucchini half with about 1 tablespoon marinara sauce, then sprinkle with the remaining 1/4 cup Italian cheese blend. Transfer to the baking dish and bake until the cheese is melted and bubbling, about 20 minutes.

RICOTTA STUFFED ZUCCHINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
• Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
• Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

STUFFED ZUCCHINI WITH RICOTTA

Steps:

• Preheat oven 400°F (200°C). Have ready one or two baking trays that will fit the zucchini halves snugly.
• Cut the zucchini half. Using a teaspoon or melon baller remove the pulp from the centre. Be sure to keep the skin intact. Sprinkle the zucchini shells with a little salt. Finely chop the zucchini pulp.
• Heat 3 tablespoons extra virgin olive oil in a frying pan over medium heat. Add the onion and garlic and cook until the onion is soft but not brown about 5 minutes.
• Add the zucchini pulp and cook until tender.
• Add breadcrumbs and mix well. Remove from heat.
• In a bowl mix together basil, ricotta, pecorino, lemon rind and egg. Add onion/zucchini mixture. Mix well and season to taste with salt and pepper.
• To make the tomato sauce return the frying pan to the heat. Into the frying pan add oil and garlic for the sauce. Fry gently until fragrant. Add the pureed tomatoes and allow to simmer for a few minutes.
• Pour tomato sauce into baking tray/s.
• Using a small spoon filling the zucchini shells with the ricotta mixture and nestle into the tomato sauce.
• Sprinkle over extra grated pecorino.
• Bake in preheated oven for 30-35 minutes or until zucchini are tender and tops are nicely browned.

ITALIAN VEGETARIAN STUFFED ZUCCHINI BOATS RECIPE

Steps:

• Make the Vegan Ricotta and set it to the side.
• Make the Vegetarian Meat in the processor. Use the olive oil to heat in a skillet. Add diced onion and cook until soft. Add 2 cloves of minced garlic and heat until fragrant. Add meat mixture to the skillet and Italian seasoning. Cook for 10 minutes until brown and crunchy.
• Slice in half 4 zucchini lengthwise, and scoop out seeds. Layer boats with ricotta, meat mixture, marinara sauce, and vegan mozzarella cheese.
• Bake on a baking sheet, uncovered, in a 375F for 15-20 minutes until heated through and cheese is melted.
• In a small bowl add cashews, cover water over cashews. Allow to soak for at least 2 hours, best if overnight. Drain cashews of water after soaking.
• Add soaked and drained cashews, nutritional yeast, lemon juice, sea salt, to a food processor.
• Pulse on high for 15 seconds, scrape sides, continue to pulse until ingredients are combined. If a little thick add a Tablespoon of water at a time until it reaches the desired consistency mimicking ricotta cheese.

STUFFED ZUCCHINI BITES WITH SPINACH AND RICOTTA

Steps:

• Preheat the oven to 375 degrees F. Using a melon baller, carefully scoop out a little spot in the center of each zucchini round for the filling to sit, making sure to leave about a 1/2-inch "floor" at the bottom. Put the scooped zucchini centers on a cutting board, season with salt and pepper and chop.
• Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Add the mushrooms and chopped zucchini centers and cook, stirring frequently, until the mushrooms release their liquid and the zucchini start to soften, 5 to 7 minutes. Stir in the spinach and cook until wilted, 1 to 2 minutes. Remove from the heat and drain off any excess liquid. Stir in the ricotta and season with salt and pepper.
• Stuff the zucchini cups with the filling and bake on a rimmed baking sheet until the zucchini is cooked through, 25 to 30 minutes.

WHITE PIZZA STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Cut ends off of zucchini and slice in half lengthwise. With a spoon or melon baller, gently scoop out seeds and discard. Place cut-side-up on a large baking sheet.
• To a medium bowl, add ricotta, 1 cup mozzarella, garlic, 2 tablespoons basil, oregano, salt, and pepper. Mix well. Using a spoon, fill zucchini with ricotta mixture, dividing evenly between halves. Top with remaining mozzarella.
• Bake until zucchini is fork-tender and the cheese is melted and turning golden brown along the top.
• Chiffonade remaining basil leaves and sprinkle over the tops of zucchini. Serve.

RICOTTA STUFFED ZUCCHINI RECIPE

Steps:

• Preheat oven to 400f and set rack in middle. Cut 4 medium zucchini in half lengthwise and scoop out the interior seeds with a spoon. Season the interior of the zucchini with a total of 1 tsp kosher salt and a 1/2 tsp of pepper. Drizzle oil onto each one and bake the zucchini in a sheet pan for 20-25 minutes until fork tender.
• Chop a 1/4 cup fresh parsley and mince 2 garlic cloves. Grate a 1/2 cup of Parmigiano Reggiano cheese or use good quality grated cheese. Slice 1 lemon into rounds.
• In a pan over meat heat saute the garlic in a 1/4 cup of olive oil until lightly golden. Set aside the garlic and oil mixture.
• In a large bowl mix the 2 cups ricotta, 1/2 cup Parmigiano Reggiano, 1/2 cup breadcrumbs, juice of 1 lemon, 1/4 cup parsley and the garlic/oil mixture.
• Let the zucchini boats cool for a few minutes after baking then stuff with the ricotta mixture. Sprinkle a touch of breadcrumbs onto each and arrange the sliced lemons in the pan. Broil the zucchini boats for 5-7 minutes on the middle rack until the cheese is bubbly and golden brown. Serve with extra grated cheese and lemon wedges. Enjoy!

GROUND BEEF STUFFED ZUCCHINI BOATS RECIPE

Steps:

• Rinse and pat dry zucchini.
• Cut ends off zucchini and cut it into half.
• Arrange Zucchini halves in your baking dish. Cut the 4th one a bit short so that it fits there. Slice the remaining zucchini piece that didn't fit, it will be added to the sauce afterward.
• Hollow out zucchini. Collect fruit pulp.
• Spread zucchini pulp between 2 bowls. One is for the stuff, the other for the sauce. Add the sliced zucchini parts to the bowl for the sauce.
• Add ground beef, seasoning, and cheese to one of the bowls with the zucchini.
• Combine ground meat stuffing.
• In the second bowl, add tomato sauce and seasoning to the zucchini pulp.
• Combine everything well.
• Preheat oven to 400 Fahrenheit/ 200 Celsius.
• Stuff zucchini with the meat filling.
• Spread the sauce around/between the zucchini.
• Top boats with cheese and sprinkle some olive oil over all that.
• Bake your zucchini boat at 400 Fahrenheit/ 200 Celsius for about 20 minutes or until golden on the top.
• Serve up hot.