Low-Carb Ricotta-Stuffed Zucchini Boats
Deliciously creamy and satisfying, these low-carb zucchini boats are filled with ricotta, tomatoes, and bell peppers, perfect for a healthy dinner option!
Ingredients
Main Ingredients
- 4 medium zucchini
- 1 cup ricotta cheese
- 1 cup diced tomatoes
- 1/2 cup finely chopped bell peppers
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- for drizzling Olive oil
- Fresh basil for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and scoop out the center to create boats.
- In a bowl, mix together the ricotta cheese, diced tomatoes, chopped bell peppers, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper.
- Fill each zucchini boat with the ricotta mixture, allowing it to overflow a bit.
- Place the stuffed zucchini on a baking sheet, drizzle with olive oil, and bake for 25-30 minutes until the zucchini is tender.
- Garnish with fresh basil if desired and serve warm.
Notes
These zucchini boats can be made ahead of time, stored in the fridge, and easily reheated when needed. Perfect for meal prep! They are also freezable for quick dinners later.