Connect with us

Vegetarian Recipes

Stuffed Zucchini Boats

https://www.loveandlemons.com/stuffed-zucchini-boats/

Zucchini season is upon us! For me, this time of year is always a race to enjoy summer squash in as many ways as possible. I bake it into cake, blend it into soup, toss it into pasta, layer it into lasagna, and eat it right off the grill. This year, I’m adding a new recipe to my usual rotation: stuffed zucchini! I first made these a few weeks ago for my family and even my little 2-year old nephew, who is going through a no-zucchini phase, gobbled his up.

These easy stuffed zucchini boats are a simple, fresh, and delicious showcase for peak-season summer squash. I don’t let any of the zucchini go to waste here, as I load up the zucchini shells with a bright, lemony filling that includes the scooped zucchini flesh. This recipe works best with medium-large zucchini (larger squash = more space for filling), so it’s one that you can continue to make as the season progresses and the squash get bigger. I hope you love it as much as we do!


Stuffed zucchini boats ingredients


Vegetarian Stuffed Zucchini Recipe Ingredients

This stuffed zucchini recipe requires just a few every day ingredients and comes together in under 30 minutes. Here’s all you need:

  • Zucchini, of course! I use it 2 ways, stuffing the shells with a zucchini-loaded filling.
  • Egg binds the filling together.
  • Coarse breadcrumbs create a delicious body for the filling – the top gets toasty, while the inside stays moist.
  • Parmesan adds melty, cheesy texture and umami flavor.
  • Garlic punches it up.
  • Cherry tomatoes dot the filling with sweet, juicy bites.
  • Pine nuts add crunch and richness.
  • Lemon zest and thyme give it a bright, fresh finish.

That’s it! Let’s cook.

How to Make Stuffed Zucchini

Stuffed vegetables may seem fussy, but they’re deceptively simple. As with my stuffed bell peppers and stuffed poblanos, these come together in just a few steps. Here’s all you need to do:

  1. Cut the zucchini! Halve them lengthwise and hollow out the flesh, leaving a 1/4-inch-thick rim around each half.
  2. Make the filling. Chop any large pieces of scooped flesh and transfer it all to a kitchen strainer. Press out any excess moisture, and then add the zucchini flesh to a bowl with the egg, breadcrumbs, cherry tomatoes, thyme, lemon zest, Parmesan, garlic, pine nuts, and salt. Mix until everything’s well combined.
  3. Load up the zucchini. Drizzle the zucchini shells with olive oil, salt, and pepper, and spoon in the filling.
  4. Bake! Transfer the stuffed squash to a 475-degree oven and bake until the filling is set & nicely golden brown, 16-18 minutes.

Enjoy!

Stuffed Zucchini Recipe Tips

We made this stuffed zucchini recipe (originally inspired by the stuffed zucchini in the Ottolenghi Simple cookbook) a few times this summer. Following these tips yielded the best results every time:

  • Squeeze out as much water as you can from the zucchini flesh before stirring it into the filling. You don’t want it to be watery! Chop any bigger zucchini chunks into small pieces before adding them to the seedy, pulpy innards and pressing them over a kitchen strainer.
  • Don’t scoop too much. Make sure you leave a sturdy border of zucchini flesh to support the yummy filling. If you scoop too much, your stuffed zucchini boats will be flimsy.
  • Make your own breadcrumbs. Better bread = better bread crumbs, so find a good baguette or loaf of crusty bread for this recipe. Tear it into chunks and pulse them in a food processor to create coarse crumbs for the filling. Enjoy the remaining bread on the side!
  • Top them with pesto. These stuffed zucchini boats are great on their own, but a drizzle of pesto really takes them over the top. Make your own or use store-bought pesto in a pinch.

What to Serve with Stuffed Zucchini Boats

We like these stuffed zucchini boats as a main or side dish. If you make this recipe with 3 medium zucchini, it serves 6 as a side, if you make it with 2 large zucchini, it serves 4 as a main course along with a side dish. They’d be delicious served with refreshing gazpacho or watermelon gazpacho, this easy summer pasta salad, pesto pasta, or any of these yummy summer salads:

If you love this stuffed zucchini recipe…

Try my baked zucchini, zucchini bread, zucchini pizza, zucchini pasta, or zucchini panzanella next!

Stuffed Zucchini

Author: Jeanine Donofrio

Recipe type: Main dish or side dish

  • 2 large or 3 medium zucchini, halved lengthwise
  • 1 large egg, beaten
  • 1 cup torn crusty bread, crumbled
  • ⅔ cup grated Parmesan cheese
  • ½ garlic clove, minced
  • ½ cup quartered cherry tomatoes
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh thyme leaves
  • ¼ cup pine nuts
  • Extra-virgin olive oil, for drizzling
  • Pesto, for serving
  • Sea salt
  • Freshly ground black pepper
  1. Preheat the oven to 475°F and line a baking sheet with parchment paper.
  2. Use a small spoon to hollow out the flesh of the zucchini, leaving a little more than ¼-inch thickness around the edges. Place them cut side-up on the baking sheet.
  3. Make the filling. Place the scooped-out zucchini flesh into a mesh strainer and gently press out any excess water. You should be left with 1 cup flesh. Chop any coarse pieces and transfer to a medium bowl with the egg, bread crumbs, cheese, garlic, tomatoes, lemon zest, thyme, pine nuts, and ¼ teaspoon salt. Mix until combined, using your hands if necessary.
  4. Drizzle the hollowed-out zucchini with olive oil and sprinkle with salt and pepper. Spoon in the filling and bake for 16 to 18 minutes or until the filling is set and is golden brown and crisp on top.
  5. Serve with pesto.
Related Topics:
Continue Reading
Advertisement

Vegetarian Recipes

Ricotta Toast 4 Ways

I love a slice of avocado toast as much as the next person, but have you ever tried Ricotta Toast? Now, that’s what I call a breakfast upgrade! I whip creamy ricotta cheese with lemon zest, olive oil, and a sprinkle of salt to create a luxurious (but budget-friendly!) tangy spread that stores well in the fridge and tastes AMAZING on a slice of crispy sourdough toast. But my favorite part? There are endless ways to dress up ricotta toast, and I’ve shared four delicious variations below!

Overhead view of ricotta toast 4 ways.

Ingredients

Here’s what you’ll need to make this whipped ricotta toast recipe:

  • Whole Milk Ricotta: This is a creamy, slightly sweet, soft cheese made from the whey leftovers from making other types of cheese, like mozzarella. I recommend using whole milk ricotta to get the creamiest texture and best flavor for your toast.
  • Sourdough: You can use any type of bread you’d usually use to make toast. But, in my opinion, the best bread for ricotta toast is one that’s sturdy with a chewy crumb and crisp crust—like sourdough! I buy a whole loaf and slice it myself to get nice, thick slices. Other good options include whole grain, ciabatta, French bread, or bagels!
  • Lemon Zest: I zest a whole lemon and mix it with the creamy cheese. This adds the most delicious citrusy zing to the spread. Budget-friendly tip: Store the zested lemon in your fridge to make lemon water, lemonade, or to use in other recipes (like our homemade lemon curd!)
  • Olive Oil: Adds flavor and helps the cheese to whip up smooth and creamy.
  • Salt: It doesn’t matter if I’m making sweet or savory ricotta on toast; I always add a pinch of salt to make the flavors pop.

Tips & Suggestions!

  1. I highly recommend using whole milk ricotta. The higher fat content helps the cheese to whip up smooth and creamy with a cloud-like texture. Plus, the flavor is unbeatable! Lower fat options can be too watery and won’t whip to the same consistency. BUT if that’s all you have on hand, please don’t waste it! The texture won’t be the same as what’s shown in my process photos below, but it’ll still work as a topping for toast.
  2. Don’t have a hand mixer? Try your food processor! You could also whip it by hand, but it’ll take a lot longer and require some serious arm strength.
  3. It’s pretty common for ricotta to have a small amount of liquid (whey) on top when you open the container. Whenever that happens, I just stir it in before measuring my cheese.
  4. This creamy spread isn’t just for toast! I love it as a dip for fresh vegetables, mixed with pasta for a quick sauce, smothered on a sliced baguette as an appetizer, or as a spread on sandwiches. It’s really versatile and stores well in the fridge for a few days.

Make it Ahead

I love a breakfast I can prep ahead, so you already know this ricotta toast recipe is in my meal prep rotation! Make the whipped ricotta as directed in the recipe card, and store it in the fridge for 3-4 days. I usually give it a quick mix to reincorporate any liquid that may have separated before using. Then, all I do is toast my sourdough and add any toppings I fancy that day. It’s almost as easy as my overnight oats for breakfast meal prep. 😉

Ricotta Toast Variations

I think this whipped ricotta toast base recipe is delicious as-is, but it’s even better with toppings! I’ve tested many different topping combinations, but here are four stand-out favorites:

Roasted Grapes, Thyme, and Bacon

This topping is perfect for when you can’t decide between savory or sweet. Toss your grapes in a light coating of olive oil and roast in a 400°F oven for 10-15 minutes or until they become wrinkled and soft. You can cook the bacon however you’d like, but I recommend cooking it in the oven, as it’s already on and hot! Chop the cooked bacon into bite-sized pieces, layer your roasted grapes on top of the ricotta, and sprinkle with fresh thyme leaves.

Overhead view of ricotta toast with roasted grapes, thyme and bacon.

Tomatoes, Basil, and Balsamic Reduction

Tomatoes, basil, and balsamic are ALWAYS a winning combination. Any kind of tomatoes work for this topping! Add a drizzle of balsamic reduction on top and fresh basil leaves, and you’re basically eating bruschetta for breakfast! YUM.

Overhead view of ricotta toast with blistered tomatoes, basil, and balsamic reduction.

Strawberry, Mint, and Honey

This whipped ricotta toast topping makes me dream of summer mornings. Bonus points if you grow your own mint and strawberries (season-dependent, of course!). Simply slice fresh strawberries, layer them on top of the toast, and sprinkle with torn mint leaves and a drizzle of honey. The flavors are so light and refreshing, and it really couldn’t be easier to make. You could also use other types of berries, like raspberries or blueberries.

Overhead view of ricotta toast with sliced strawberries, mint, and honey.

Mushrooms, Garlic, Wilted Spinach, and Red Pepper Flakes

For this one-pan topping, sauté sliced mushrooms (any type) in olive oil with a sprinkle of salt for about 5 minutes. Add minced garlic and cook for another minute or so, then mix in fresh spinach until wilted. Season to taste before adding to your whipped ricotta with a pinch of red pepper flakes. The juicy mushrooms are irresistible, and the wilted spinach is a great way to sneak in some green veggies for breakfast, too.

Overhead view of ricotta toast with mushrooms, garlic, wilted spinach, and red pepper.

More Topping Ideas!

I honestly can’t think of a single savory or sweet ingredient that wouldn’t work well with this creamy, tangy lemon ricotta toast base recipe. Here are a few more ideas to get your creative juices flowing:

Print

Ricotta Toast Recipe

Upgrade your breakfast game with this quick and easy Ricotta Toast recipe. It’s delicious as-is, but we’ve also included four tasty variations to try!
Course Breakfast
Cuisine American
Total Cost ($7.36 recipe / $0.92 serving)
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 to 10 slices
Calories 262kcal
Author Jess Rice

Equipment

  • Hand Mixer

Ingredients

  • 15 oz tub of whole milk ricotta (just shy of 2 cups) $2.67
  • 2 tsp lemon zest* $0.50
  • 1 Tbsp olive oil $0.19
  • ¼ tsp salt $0.01
  • 1 lb loaf of sourdough** $3.99

Instructions

  • Combine ricotta cheese, lemon zest, olive oil and salt in a medium mixing bowl.
  • Using a hand mixer, whip the ingredients together until they are smooth and creamy.
  • Slice sourdough into thick slices and toast.
  • Using a spatula or a butter knife, generously top the toasted sourdough. You can save any extra ricotta in the fridge and use it for easy meal prep throughout the week. The best part about this base recipe is that the ricotta mixture lends itself to both sweet and savory toppings.
  • Top the ricotta with any flavor combinations you love or just enjoy it as-is with a sprinkle of salt and a crank or two of freshly ground black pepper. Enjoy immediately for the best texture.

See how we calculate recipe costs here.

Notes

*I zested one whole lemon for this recipe and then saved the rest of the lemon in a ziplock baggie in the fridge for another recipe that requires lemon juice. I don’t recommend adding the lemon juice to the ricotta for this one, as the mixture will be too wet instead of being light and creamy.

**The bake-at-home sourdough loaves from Kroger are a nice option, but they don’t yield as many slices as a pre-sliced loaf, so use whatever you like best!

Nutrition

Serving: 1slice | Calories: 262kcal | Carbohydrates: 31g | Protein: 12g | Fat: 10g | Sodium: 459mg | Fiber: 1g

how to make Ricotta Toast – step by step photos

Ricotta, olive oil, and lemon zest in a mixing bowl.

Combine 15 oz ricotta cheese, 2 tsp lemon zest, 1 Tbsp olive oil, and ¼ tsp salt in a medium mixing bowl.

A hand mixer whipping ricotta in a mixing bowl.

Using a hand mixer, whip the ingredients together until they are smooth and creamy.

A loaf of sourdough bread cut into slices on a wooden cutting board.

Slice a 1 lb loaf of sourdough into thick slices and toast.

A hand spreading whipped ricotta on slices of sourdough toast.

Using a spatula or a butter knife, generously top the toasted sourdough. You can save any extra ricotta in the fridge and use it for easy meal prep throughout the week. The best part about this base recipe is that the ricotta mixture lends itself to both sweet and savory toppings.

Ricotta toast 4 ways on a wooden serving platter, one topped with strawberries and mint, the next with roasted grapes and bacon, another with blistered tomatoes and basil, and the last with mushrooms and wilted spinach.

Top the ricotta with any flavor combinations you love or just enjoy it as-is with a sprinkle of salt and a crank or two of freshly ground black pepper. Enjoy immediately for the best texture.

Ricotta toast 4 ways on a wooden serving platter, one topped with strawberries and mint, the next with roasted grapes and bacon, another with blistered tomatoes and basil, and the last with mushrooms and wilted spinach.

More Easy Toast Recipes

The post Ricotta Toast 4 Ways appeared first on Budget Bytes.

Continue Reading

Trending