This tasty meal can be great for lunch or dinner. It is low in carbs, and hey, who doesn't like cheese. Try this delicious recipe, and let us know how you like it. #shorts
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Cheesy Zucchini boats
Ingredients
4 small servings
2 medium zucchini
1 tablespoon olive oil
Salt and fresh ground black pepper
1/4 cup ricotta cheese
2 tablespoons shredded parmesan cheese
1/2 cup shredded mozzarella cheese
1 roasted red pepper from a jar of roasted peppers Handful of torn fresh basil leaves
Instructions
Heat the oven to 425 degrees Fahrenheit. Line a baking sheet with a silicone baking mat, aluminum foil, or parchment paper.
Cut the zucchini in half, lengthwise. Use a spoon to scoop out a channel down the middle of each zucchini half, making boats.
Rub the zucchini with the olive oil and a generous pinch of salt. Place the zucchini halves, cut-side-down, onto the prepared baking sheet. Roast for about 12 minutes or until the zucchini is tender, but not soft.
Meanwhile, chop the roasted red pepper into small pieces. Then, in a small bowl, mix the peppers with the ricotta and parmesan cheese.
Flip the zucchini so that they are cut-side-up and divide the ricotta-pepper mixture between the zucchini boats. Sprinkle mozzarella on top then place the 4 zucchini back into the oven and bake for another 8 to 10 minutes, until the cheese melts and the zucchini is soft. For some browned cheesy spots, before taking the baking sheet out of the oven, turn the oven to broil and broil until the cheese bubbles and browns, an additional 1 to 2 minutes.
Serve with basil and a bit of fresh ground black pepper scattered on top.
