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Ricotta and Blue Cheese Stuffed Zucchini
Baked zucchini boats filled with ricotta, blue cheese, garlic, and basil.
servings: 6
total time: 35 minutes
recipe by: Frankie
Ingredients
- 3 medium zucchini
- 4 ounces blue cheese, crumbled
- 8 ounces whole milk ricotta cheese
- 2 garlic cloves, peeled and minced
- 2 TBSP freshly chopped basil
- 1/4 tsp salt
- 1/4 tsp crushed red pepper flakes
- 2 TBSP olive oil
Directions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Cut the zucchinis in half lengthwise and scoop the seeds out of the center.
- Combine the blue cheese, ricotta, garlic, basil, salt, and pepper flakes in a bowl until thoroughly combined.
- Lay the zucchini halves cut side up on the lined baking sheet. Fill the zucchini halves with the cheese mixture then drizzle the tops with olive oil. Bake in the preheated oven until lightly browned on top, 20 to 25 minutes.
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