3 Cheese Zucchini Boats

These Cheese Stuffed Zucchini Boats combine sautéed veggies with ricotta, mozzarella, and Parmesan cheeses in a delicious low-carb meal the whole family will love!

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Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 274kcal

Author: Cathy Trochelman

Ingredients

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
2 cloves garlic minced
1/2 cup chopped onion
1/2 cup chopped mushrooms
1/2 cup chopped broccoli florets
1/2 cup chopped carrots
1/2 cup chopped bell pepper
1/2 teaspoon pepper

Instructions

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 1/2 Tablespoon Italian seasoning and 1/2 teaspoon salt. Spoon mixture evenly into zucchini boats.
In a medium skillet, heat olive oil over medium heat. Add the onion and garlic and sauté 1-2 minutes, until garlic is fragrant. Add the remaining veggies, 1/2 Tablespoon Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Sauté 5 minutes, until vegetables are al dente.
Divide sautéed vegetables evenly among zucchini boats; top with shredded mozzarella and Parmesan.
Bake at 350° 35-45 minutes, until zucchini is tender.

Notes

Recipe Variations

Reduce ricotta by half and add 1/2 pound ground turkey, beef, or Italian sausage
Add grilled chicken or shrimp
Substitute any of your favorite vegetables, including cauliflower, tomatoes, or spinach
Use any kind of cheese in place of or in addition to the mozzarella and Parmesan
Add 1/2 cup buttered breadcrumbs on top of the zucchini boats before baking
Add fresh herbs such as basil, oregano, or thyme

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