Stuffed Zucchini with Ricotta and Goat Cheese
Simple and quick recipe ideal for spring weather. You only need a few ingredients to prepare it, and you have a delicious meal in minutes. Thanks to baked cheese, children will also love this meal.
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Ingredients
- 4 small zucchini (about 4 oz each)
- 1 tsp. olive oil
- 1 c. ricotta cheese
- 1/4 c. fresh goat cheese
- 1 tbsp. finely grated lemon zest
- 1/4 c. grated Parmesan cheese, divided
- Kosher salt and pepper
- 1/2 c. peas, thawed if frozen
- 1 scallion, finely chopped
- 2 tbsp. fresh mint, chopped
- Mixed green salad, for serving
Cooking guidelines
Place a small rimmed baking sheet in the oven and heat to 475°F. (Baking sheet should stay in the oven at least 10 minutes.) Cut zucchini in half lengthwise and, using a teaspoon, hollow out each half, saving insides for another use. Brush cut sides with oil, then place on the heated baking sheet, cut sides down. Roast 10 minutes.
Meanwhile, mix together ricotta, goat cheese, lemon zest, 2 Tbsp Parmesan, and ½ tsp each salt and pepper; fold in peas, scallion, and mint.
Divide mixture among zucchini shells (about 1/4 cup each). Sprinkle with remaining 2 Tbsp Parmesan and broil until the tops are beginning to brown, 3 to 5 minutes. Serve with salad if desired.
