💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Halve the zucchini lengthwise and scoop out the flesh with a spoon.
KnifeCutting boardSpoon / teaspoon (regular)
3
Coarsely chop the scooped-out insides.
KnifeCutting board
4
Mix the tomatoes, garlic, parsley, olive oil, salt and black pepper in a bowl and add the chopped insides.
Bowl
5
Fill the zucchini with the mixture.
💡A hollowed vegetable releases liquid: fill and bake it close to serving, or the filling sitting inside turns watery.
6
Grease a baking dish in oil and arrange the zucchini in it.
Baking pan
7
Sprinkle the ricotta and parmesan over each boat.
8
Bake 25–30 minutes, until the cheese is bubbling and golden.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
321calories
15 gprotein
8 gcarbs
25 gfat
● protein 19%● carbs 10%● fat 71%
Per serving (341 g), of 4 servings
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⚖ About the ingredients
Zucchini: measured in pieces: one ≈ 200 g · 17 kcal per 100 g · More about Zucchini →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
