Tuscan Herb-Crusted Zucchini Boats

Delight in this simple yet flavorful Tuscan-inspired dish of zucchini boats, filled with a rich blend of ricotta and Parmesan, and a touch of Italian herbs.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 375°F (190°C) ensuring a consistent cooking temperature. Slice the zucchinis in half lengthwise and scoop out the seeds using a spoon to create a boat shape. This makes space for the filling while allowing even cooking.
2. 2.
   In a small bowl, combine 1/2 cup of ricotta cheese with 1/4 cup of grated Parmesan, mixing until smooth. The binding of these cheeses will create a rich, creamy filling, keeping the zucchini moist. Stir in 1 tablespoon of dried Italian herbs for an aromatic touch. Adjust the seasoning to taste.
3. 3.
   Drizzle 2 tablespoons of olive oil onto a baking sheet to prevent sticking and impart flavor. Arrange the zucchini halves cut side up and sprinkle with salt and pepper for seasoning. Fill each zucchini boat with the cheese mixture, pressing down gently so it adheres.
4. 4.
   Bake the zucchinis for 25-30 minutes or until the filling is golden brown and the zucchini is tender. Use a fork to check for doneness; the zucchini should be soft but retain structure.
5. 5.
   If the cheese starts browning too quickly, cover loosely with foil. Once baked to perfection, remove from the oven and let cool slightly before serving. Enjoy warm as a delightful single-serving appetizer or side dish.