Ingredients
Scale
- 4 medium zucchinis, halved lengthwise
- 1 cup ricotta cheese
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped
- 1 garlic clove, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 tsp red pepper flakes (optional)
Instructions
- Preheat grill to medium heat. Scoop out seeds from zucchini halves, leaving a 1/4-inch border to create boats.
- Mix ricotta, basil, parsley, garlic, salt, and pepper in a bowl. Spoon filling into zucchini boats.
- Drizzle olive oil over filled zucchini to prevent sticking.
- Grill for 10-12 minutes until zucchini is tender and ricotta is slightly golden.
Notes
- For a vegan option, substitute ricotta with plant-based cheese.
- Add jalapeños or extra red pepper flakes for a spicy kick.
- Store leftovers in an airtight container for up to 2 days.
- Can be baked at 375°F (190°C) for 15-20 minutes if grilling isn’t an option.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 180 kcal Kcal
- Sugar: 4g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg