Herbed Zucchini Boats are a delightful way to enjoy seasonal produce, bringing together fresh ingredients and savory flavors. Perfect for a light meal or a satisfying side dish, this recipe is both simple and elegant.
Zucchinis are the star of this dish, serving as the perfect vessel for the flavorful filling. They're mild and slightly sweet, which balances the savory ingredients beautifully.
Olive oil adds richness and helps sauté the vegetables, infusing them with flavor.
Onions provide a sweet and aromatic base, enhancing the overall taste profile.
Garlic adds a pungent kick, deepening the savory notes of the dish.
Cherry tomatoes bring a burst of juiciness and a hint of acidity, balancing the creaminess of the cheeses.
Ricotta cheese offers creaminess and a mild flavor to the filling, binding everything together.
Parmesan cheese adds a nutty, salty depth that complements the other ingredients.
Breadcrumbs provide a satisfying texture and help to hold the filling together.
Fresh basil and thyme infuse the dish with aromatic herbal notes, enhancing the fresh ingredients.
Salt and pepper are essential for seasoning, bringing all the flavors together.
These zucchini boats pair wonderfully with a crisp green salad or a simple quinoa dish. For a more substantial meal, consider serving alongside grilled chicken or fish.
First, set your oven to preheat at 375°F (190°C). While it warms up, prepare the zucchinis by slicing each one in half lengthwise. Scoop out the seeds using a spoon, which will give you boat-like vessels ready for filling.
In a skillet, heat up the olive oil over medium heat. Toss in the chopped onions and sauté until they turn translucent, which should take about 5 minutes. Add the minced garlic and cherry tomatoes, cooking until the tomatoes soften and release their juices.
In a mixing bowl, combine the ricotta, Parmesan, breadcrumbs, basil, thyme, salt, and pepper. Stir the sautéed mixture into this cheese blend, ensuring everything is well combined and seasoned to your liking.
Now, fill each zucchini boat generously with the prepared mixture. Arrange them neatly on a baking sheet, giving some space between each one. Slide the baking sheet into your preheated oven and bake for 20 to 25 minutes. You'll know they're ready when the tops are golden brown and the zucchinis are tender.
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