Ricotta, Goat Cheese and Basil Stuffed Zucchini Boats are a tasty vegetable side dish that's not only delicious and easy to prepare, it's low carb too.
My family loves stuffed zucchini boats and I usually make them this way. However, I wanted to experiment with a more low carb and Keto friendly version and came up with these Ricotta, Goat Cheese and Basil Stuffed Zucchini.
Is Zucchini healthy?
Zucchini is considered a heart healthy vegetable because it is very low in calories, fat and cholesterol and high in protein, potassium and Vitamin C.
When purchasing zucchini, it should be firm and shiny with a slightly prickly skin. It shouldn't have any cuts or blemishes, and have at least one inch of stem attached.
What are some easy zucchini recipes?
Zucchini is one of our favorite vegetables to make as a side dish. They're in peak season from June through August, but you can usually find them year round.
What I like best about them is that they're so versatile in recipes because they are a very mild tasting squash.
Some of our favorite easy to make recipes are Chili Lime Sautéed Zucchini, Parmesan Crusted Zucchini, and Zucchini Pizza.
How do you make Ricotta, Goat Cheese and Basil Stuffed Zucchini?
If you've gotten this far, you must love Goat cheese as much as I do. It definitely is an acquired taste and people either love it or hate it.
You'll also need ricotta cheese, grated Pecorino Romano cheese, fresh chopped basil, garlic and of course zucchini or courgette as the English prefer to call it.
Start by preheating your oven to 350 degrees F; then coat a 2 quart oven safe baking dish with cooking spray. Cut each zucchini in half lengthwise and using a spoon, scrape out the insides.
You can save the insides to add to other recipes like this Sausage, Zucchini & Rice Casserole.
If you're zucchini is large, you can just use one; then cut it in half horizontally as well getting four zucchini boats. Place the zucchini shells into the baking dish skin side down.
In a small bowl, combine the cheeses, basil, garlic and season with pepper. I don't suggest adding salt until after you taste it because the cheeses give it a little salty flavor to begin with.
Mix well until smooth; then add the filling to each zucchini boat. Place in the oven and bake for 30 minutes until the cheese is hot and bubbly and the zucchini boats are al dente.
My family loved these Ricotta, Goat Cheese and Basil Stuffed Zucchini Boats and they really had a ton of flavor. You can serve them with just about any main entree or eat them alone for lunch. ~Enjoy!
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Ricotta, Goat Cheese and Basil Stuffed Zucchini Boats
Ingredients
- 2 medium Zucchini
- 1 c. Ricotta Cheese
- ¼ c. Crumbled Goat Cheese
- 1 tbsp. Grated Pecorino Romano Cheese
- 1 tbsp. Fresh Basil, chopped
- 1 clove Garlic, minced
- ⅛ tsp. Black Pepper
- Cooking Spray
Instructions
- Preheat your oven to 350 degrees F; then coat a 2 quart oven safe baking dish with cooking spray.
- Cut each zucchini in half lengthwise and using a spoon, scrape out the insides; then place the zucchini shells into the baking dish skin side down (If you're zucchini is large, you can just use one; then cut it in half horizontally as well getting four zucchini boats.)
- In a small bowl, combine the cheeses, basil, garlic and season with salt and pepper. Mix well until smooth; then add the filling to each zucchini boat. Place in the oven and bake for 30 minutes until the cheese is hot and bubbly and the zucchini boats are al dente.
Nutrition
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Jamie Lin says
looks so good!
Carrie's Experimental Kitchen says
Thank you Jamie Lin!