I often host cooking demos at local farmers markets (find a Local Famer’s Market) to help inspire market-goers with recipes, tips, and tricks that utilize the available produce. This time of the year we’re seeing plenty of beautiful zucchini and squash varieties as well as beautifully ripened tomatoes. If you have a vegetable garden, you may have zucchini and tomatoes growing out of your ears right about now! If you’re looking for a creative way to cook them up, take a look at this comforting but light stuffed zucchini boat recipe.
Ricotta Bruschetta Stuffed Zucchini Boats
Ingredients for Zucchini Boats
4 small Zucchini
1 cup Ricotta Cheese
1 cup Tomatoes, diced
2 cloves Garlic, minced
Fresh Basil, chopped
4 Tablespoons Olive Oil, divided
Salt and Pepper to taste
Splash Balsamic Vinegar
4 oz shredded Mozzarella Cheese
Directions for Zucchini Boats
Preheat oven to 425 degrees F. Cut both ends off zucchini, and then cut in half lengthwise. Use a spoon to scoop out the center of zucchini. Drizzle zucchini with 1 tablespoon of olive oil and season with salt and pepper. Line up on the baking sheet with cut side up and roast in the oven for 15-20 minutes, or until golden and tender. You can also grill the zucchini until tender instead if desired. Spread ricotta into the zucchini cavity. Mix tomatoes, garlic, basil, balsamic, remaining oil, salt, and pepper together in a bowl and then spoon over the top of the ricotta. Lastly, sprinkle mozzarella over the top, and return to the oven to heat thoroughly, until cheese is warm.
Macros per serving 350 Cal 26 g Fat, 9 g Net Carbs 16 g Protein
Good Fat Bar Chef