These zucchini boats are packed with creamy cheese, savory ham, and garlic for a warm and comforting dinner. Simple to prepare and full of flavor, they make a great main dish or hearty side.
Ingredients
- 3 medium young zucchini
- 2 cups (about 16 oz) fresh young cheese or ricotta
- 1/2 cup shredded cheese (mozzarella or cheddar works well)
- 7 oz (about 1 1/4 cups) cooked ham, diced
- 4–5 garlic cloves, finely chopped
- 1 egg
- Salt, to taste
- Olive oil, for greasing
- 2 tablespoons breadcrumbs
Instructions
- Wash and trim the zucchini. Cut each in half lengthwise and scoop out the center with a spoon to create “boats.”
- Bring a pot of salted water to a boil. Gently cook the zucchini halves for about 15 minutes, or until just tender. Do not overcook—they should hold their shape.
- Drain and let cool slightly. Arrange the zucchini on a lightly oiled baking tray.
- Lightly brush or rub each zucchini half with a cut onion for flavor (optional), then sprinkle the bottom with chopped garlic.
Prepare the Filling
- In a bowl, mix the fresh cheese and shredded cheese together.
- Add the diced ham, chopped garlic, and egg. Season with a little salt if needed and mix until well combined.
- Spoon the filling into each zucchini boat, pressing lightly to shape.
Bake
- Preheat the oven to 350°F (180°C).
- Bake the stuffed zucchini for about 20 minutes, or until the tops begin to turn golden.
- About 3 minutes before the end of baking, sprinkle a pinch of breadcrumbs over each zucchini to give a light crunch.
- Return to the oven and bake until golden brown.
Serving Suggestion:
Serve warm with a green salad or crusty bread. Great as a light lunch, dinner, or side dish.
Tip:
You can prep the zucchini and filling ahead of time and assemble just before baking.
