Description
Zucchilattas are a cheesy, savory baked zucchini dish combining the creamy textures of ricotta, mozzarella, and Parmesan cheeses with flavorful Italian seasonings. These stuffed zucchinis are perfect for a comforting vegetarian meal that dazzles the palate with rich, melty cheese and tangy marinara sauce.
Ingredients
Scale
Zucchini Base
- 4 medium zucchinis
Cheese Mixture
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
Sauce
- 1 cup marinara sauce
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the zucchilattas evenly and thoroughly.
- Prepare the Zucchinis: Slice the zucchinis lengthwise into halves and carefully scoop out the seeds to create a cavity for the cheese filling.
- Make the Cheese Mixture: In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, garlic powder, Italian seasoning, salt, and black pepper, stirring until well blended for a flavorful cheesy filling.
- Fill the Zucchini Halves: Spoon the prepared cheese mixture evenly into each zucchini half, ensuring a generous and neat filling.
- Arrange in Baking Dish: Place the stuffed zucchinis side by side in a suitable baking dish to hold them intact while baking.
- Add Marinara Sauce: Pour the cup of marinara sauce evenly over the filled zucchinis to add moisture and tangy flavor during baking.
- Bake the Zucchilattas: Bake in the preheated oven for 25 to 30 minutes until the zucchinis are tender and the cheese filling is bubbly and slightly golden on top.
Notes
- For a crispier top, you can broil the zucchilattas for the last 2 minutes of baking.
- Use fresh Italian seasoning or a mix of dried basil, oregano, and thyme if Italian seasoning is unavailable.
- These zucchilattas can be prepared a day in advance and baked just before serving.
- Adjust salt according to the saltiness of the cheeses used.
- For a lower-fat option, substitute part of the ricotta with low-fat or cottage cheese.
