Lemon Ricotta Stuffed Zucchini Boats with Herbed Quinoa
These Lemon Ricotta Stuffed Zucchini Boats are light, bright, and totally satisfying for a Meatless Monday meal. Zucchini is hollowed out and filled with a creamy lemon ricotta mixture, baked until tender, then topped with fresh herbs and a sprinkle of parmesan. Paired with fluffy, herbed quinoa on the side, this meal feels indulgent but is secretly packed with protein, fiber, and flavor. It’s an easy way to get kids (and picky adults) to enjoy their veggies, and the fresh lemon gives it a perfect summertime lift.
Ingredients
4 medium zucchini, halved lengthwise
1 tablespoon olive oil
1 cup whole milk ricotta cheese
Zest of 1 lemon
1 tablespoon fresh lemon juice
¼ cup grated parmesan cheese
1 clove garlic, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
¼ teaspoon crushed red pepper flakes (optional)
For the Herbed Quinoa:
1 cup dry quinoa
2 cups low-sodium vegetable broth
1 tablespoon olive oil
2 tablespoons chopped fresh herbs (basil, parsley, or dill)
Juice of ½ lemon
Salt and pepper to taste
Instructions
1
Prepare the zucchini: Preheat oven to 375°F (190°C).
Scoop out the flesh of each zucchini half with a spoon, leaving a ¼-inch border.
2
Place zucchini halves in a baking dish, brush with olive oil, and season with salt and pepper.
3
Make the Ricotta Filling:
In a bowl, mix ricotta, lemon zest, lemon juice, garlic, parmesan, basil, parsley, and red pepper flakes.
Spoon the ricotta mixture evenly into each zucchini half.
4
Bake:
Cover dish with foil and bake for 25 minutes.
Remove foil and bake an additional 10 minutes until zucchini is tender and cheese is lightly golden.
5
Serve:
Plate zucchini boats with a side of herbed quinoa. Garnish with extra fresh herbs if desired.
Tags:
#HealthyEats#HerbedQuinoa#LemonRicotta#MeatlessMonday#SummerRecipes#VegetarianDinner#ZucchiniBoatsChefBryanCookingwithchefbryanKUTV
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