Thyme and Ricotta Stuffed Zucchini

Ingredients

Zucchini

4 medium, halved lengthwise

Ricotta cheese

1 cup

Fresh thyme

2 tablespoons, chopped

Garlic

2 cloves, minced

Parmesan cheese

1/2 cup, grated

Breadcrumbs

1/2 cup

Olive oil

2 tablespoons, plus more for drizzling

Salt

to taste

Pepper

to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Prepare the zucchini by slicing them in half lengthwise and using a spoon to scoop out the seeds, creating a hollow center. Be careful not to pierce through the skin.
3. In a mixing bowl, combine the ricotta cheese, chopped fresh thyme, minced garlic, grated Parmesan cheese, breadcrumbs, salt, and pepper. Mix until well incorporated.
4. Fill each zucchini half generously with the ricotta mixture, pressing down lightly to ensure it holds its shape.
5. Drizzle olive oil over the stuffed zucchini boats for added flavor and moisture.
6. Arrange the zucchini boats on a baking sheet lined with parchment paper for easy cleanup.
7. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the filling is golden brown on top.
8. Remove from the oven and let cool slightly before serving. Enjoy these delightful boats hot!