Ingredients with Measurements:
- 4 medium zucchinis
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the ends of the zucchinis and slice them in half lengthwise.
3. Use a spoon to scoop out the seeds and flesh from the center of each zucchini half, creating a hollow "boat."
4. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, chopped basil, minced garlic, salt, and black pepper.
5. Spoon the ricotta mixture into the hollowed-out zucchini boats, filling each one evenly.
6. Sprinkle breadcrumbs over the top of each stuffed zucchini boat.
7. Drizzle olive oil over the top of each stuffed zucchini boat.
8. Place the stuffed zucchini boats on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the filling is golden brown.
9. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 232
- Fat: 16g
- Carbohydrates: 10g
- Protein: 14g
- Fiber: 2g
Substitutions for ingredients:
- Instead of ricotta cheese, you can use cottage cheese or cream cheese.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese or Asiago cheese.
- Instead of fresh basil, you can use dried basil or parsley.
Variations:
- Add cooked ground beef or sausage to the ricotta mixture for a meatier version.
- Top the stuffed zucchini boats with marinara sauce before baking for a classic Italian flavor.
- Add chopped sun-dried tomatoes or roasted red peppers to the ricotta mixture for a burst of flavor.
Tips and tricks:
- Use a spoon to scoop out the center of the zucchini, being careful not to puncture the skin.
- Don't overfill the zucchini boats with the ricotta mixture, as it will expand during baking.
- Use a baking sheet with raised edges to catch any drips or spills during baking.
Storage instructions:
- Store any leftover stuffed zucchini boats in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed zucchini boats on a baking sheet and bake in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the stuffed zucchini boats on a platter and garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the zucchini boats are not tender enough, bake them for an additional 5-10 minutes until they are cooked to your liking.
- If the ricotta mixture is too dry, add a splash of milk to thin it out.
Food safety advice:
- Make sure to wash the zucchinis thoroughly before slicing and scooping out the center.
- Store any leftover stuffed zucchini boats in the refrigerator and consume within 3 days.
Food history:
- Zucchini boats are a popular Italian dish that originated in the Mediterranean region.
Flavor profiles:
- Creamy
- Cheesy
- Savory
- Herbaceous
Serving suggestions:
- Serve the stuffed zucchini boats as a main dish for lunch or dinner.
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Region: Italian