Ingredients:

  • 4 medium zucchinis, halved lengthwise
  • 1 tsp kosher salt
  • 1 tbsp extra virgin olive oil
  • 1 cup part-skim ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Get the oven to 400°F (200°C). Slice the zucchinis in half lengthwise and scoop out the center flesh with a spoon, leaving a 1/4 inch wall to create a boat.
  2. Sprinkle the insides of the zucchini boats with kosher salt and let them sit for 15 minutes. Note: This is the most important part to avoid sogginess.
  3. Pat the interiors of the zucchini boats completely dry with paper towels and brush the outside of the boats with olive oil.
  4. In a mixing bowl, combine ricotta, half of the mozzarella, Parmesan, minced garlic, oregano, red pepper flakes, and black pepper.
  5. Fold in the chopped parsley until the mixture is velvety.
  6. Spoon the cheese mixture evenly into the hollowed Stuffed Zucchini Boats, pressing down gently.
  7. Top each boat with the remaining mozzarella cheese and place on a parchment lined baking sheet.
  8. Bake for 20-25 minutes until the cheese is bubbly and mahogany colored, and the zucchini is tender.