Tender zucchini boats filled with creamy ricotta, fragrant basil, and a hint of lemon—nestled in a simple tomato sauce and baked until golden. This rustic Italian-inspired recipe is perfect for a light dinner, elegant appetizer, or vegetarian main that feels both cozy and refined.
đź“‹Â Ingredients
🥒 For the Zucchini & Filling
| Ingredient | Amount | Notes |
|---|---|---|
| Zucchini | 6 (about 6 in / 15 cm long) | Halved and hollowed for stuffing |
| Extra virgin olive oil | 3 tbsp + extra for drizzling | For sautéing and finishing |
| Onion | 1 small, finely chopped | Adds sweetness and depth |
| Garlic cloves | 2, finely chopped | For aromatic flavor |
| Fresh breadcrumbs | ½ cup | Adds texture to the filling |
| Fresh basil | ÂĽ cup, finely shredded | Bright and herbaceous |
| Fresh ricotta cheese | 1½ cups | Creamy and mild |
| Pecorino Romano cheese | 3 tbsp, finely grated + extra | Sharp and salty—perfect for topping |
| Lemon zest | From ½ lemon | Adds a fresh citrus note |
| Egg | 1 large, lightly beaten | Binds the filling |
| Salt & freshly ground pepper | To taste | For seasoning |
🍅 For the Tomato Sauce
| Ingredient | Amount | Notes |
|---|---|---|
| Extra virgin olive oil | 2 tbsp | For sautéing garlic |
| Garlic cloves | 2, finely chopped | Adds depth to the sauce |
| Canned whole peeled tomatoes | 14.5 oz (400 g), pureed | Use high-quality tomatoes for best flavor |
| Salt | To taste | Adjust as needed |
| Sugar | A pinch, if needed | Balances acidity |
🍽️ Instructions
SEE NEXT TOO PAGE
ADVERTISEMENT
