Cheese-Filled Zucchini Recipe

I love these zucchini boats with three cheeseroasted red peppers and basil. They are easy to make, taste incredible, and cheesy!

This stuffed zucchini recipe comes from summer and we decided to grow zucchini in the garden. We are overwhelmed by them! We need many ways to use zucchini, which are listed on the top of our favorite list. They are easy, fast and taste great.

The ingredients list for this recipe is inspired by our super popular vegetarian lasagna, which is made from zucchini, cheese and a sauce made with tomatoes and roasted red peppers.

Key Ingredients

• squash: For this recipe, I look for medium-solid zucchini. You cut them in half and then scrape them off some of the middle so you want them to be big enough to fit the cheese stuffing. The yellow summer pumpkin is great too.
• Roasted red peppers: I love the sweetness of roasted red peppers and often keep one of the cans in the refrigerator. If you want to bake your own roasted red pepper hummus recipe, this recipe shows how to roast peppers.
• cheese: I used three cheeses in this recipe. Ricotta makes the filling creamy, and the Parmesan adds a bright, cheesy flavor and cheese melts and turns golden. Cheese is an excellent alternative to ricotta. If you are making a vegan, use vegan-friendly Parmesan cheese, or use another sharp cheese instead of white cheddar.
• Basil: We added basil leaves to the zucchini boat to give it a fresh summer flavor before serving. If you only dry basil, mix 1 teaspoon into the ricotta filling.

How to Make Cheese-Filled Zucchini Boat

This recipe has a very low preparation time. All you need to do is cut the zucchini in half. Then use a spoon to dig the passage out of the middle. You don’t need to remove too much enough to provide some space for ricotta and pepper filling. That’s why they are called zucchini boats. Channels created by digging out some zucchini make them look like canoes.

Wipe half of the zucchini with olive oil and sprinkle with salt. Cut them into baking trays, then cut them into baking trays and bake until tender (about 15 minutes). Here are some other places to stuff zucchini recipes. Zucchini have a lot of moisture, so bake them first and let some extra moisture cook first.

I then stuffed the zucchini with a mixture of ricotta, parmesan and chopped roasted red peppers, topped with cheese cheese, and slide it into the oven to finish cooking. Simple, tacky, so good!

For a more heart-warming change, add some cooked quinoa, rice or cooked Turkish or chicken to the filling.