Ingredients:

  • 4 medium zucchinis, approx. 6-7 inches long
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 8 oz ricotta cheese, drained
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 cup shredded mozzarella cheese
  • 2 tbsp Panko or Italian breadcrumbs
  • 1 tbsp melted butter

Instructions:

  1. Halve the zucchinis lengthwise. Using a spoon, scoop out the center flesh, leaving a 1/4-inch wall around the edges to create a sturdy boat.
  2. Sprinkle the insides of the zucchini boats with salt and let them sit for 10 minutes. Pat dry with a paper towel.
  3. Brush the insides with olive oil and bake at 400°F (200°C) for 10 minutes.
  4. In a medium bowl, fold together the ricotta, Parmesan, minced garlic, and parsley.
  5. Stir in the black pepper and red pepper flakes.
  6. Spoon the ricotta mixture generously into each pre-roasted zucchini boat, smoothing the top with the back of a spoon.
  7. Cover each boat with a thick layer of mozzarella cheese.
  8. Mix melted butter with breadcrumbs and sprinkle the mixture over the mozzarella.
  9. Bake for 15–20 minutes until the cheese is bubbling and has developed deep golden-brown spots.