3 Cheese zucchini boats



🧀 INGREDIENTS

One thing I love about this recipe is that it's incredibly easy to shop for. You really just need to make two stops at the grocery store: one in the produce section and one in the dairy section! A few things to note - when choosing zucchini, you'll want to be sure they'll fit the width of a 9x13 inch baking pan. As for the other vegetables, I chose baby bella mushrooms, Vidalia onion, and yellow bell pepper (but you can choose any of your favorites!)





3 medium zucchini, halved and hollowed out

1 15 oz. container ricotta cheese

1 cup shredded mozzarella cheese

1 cup shaved Parmesan cheese

1 Tablespoon Italian seasoning, divided

1 teaspoon salt, divided

1 Tablespoon olive oil

½ cup chopped mushrooms

½ cup chopped broccoli florets

½ cup chopped carrots

½ cup chopped bell pepper

½ cup chopped onion

½ teaspoon pepper

Preheat oven to 350° F.

Chop ends off zucchini; cut in half lengthwise and use a spoon to scoop out the insides. (Reserve for another recipe.) Place prepared zucchini in 9x13 inch baking pan.

In a small mixing bowl, combine ricotta with ½ Tablespoon Italian seasoning and ½ teaspoon salt. Spoon mixture evenly into zucchini boats.

In a medium skillet, heat olive oil over medium heat. Add chopped veggies, ½ Tablespoon Italian seasoning, ½ teaspoon salt, and ½ teaspoon pepper. Saute 5 minutes until veggies are al dente.

Divide sauteed vegetables evenly among zucchini boats; top with shredded mozzarella and Parmesan.

Bake at 350° 35-45 minutes, until zucchini is tender.

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