Shrimp & Ricotta Stuffed Zucchini Boats
Ingredients:
2 medium zucchini
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 pound shrimp, peeled and deveined, chopped
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/2 cup shredded mozzarella cheese
Instructions:
1. Preheat your oven to 375°F (190°C). Wash the zucchini and cut them in half lengthwise. Using a spoon, carefully scoop out the flesh of the zucchini, leaving about a 1/4-inch border. Chop the scooped-out zucchini flesh and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the chopped shrimp to the skillet and cook until pink and opaque, about 3-5 minutes. Remove the shrimp and onion mixture from the skillet and set aside.
4. In a large bowl, combine the cooked shrimp and onion mixture, the chopped zucchini flesh, ricotta cheese, Parmesan cheese, parsley, egg, salt, pepper, and red pepper flakes (if using). Mix well to combine.
5. Place the zucchini halves in a baking dish. Fill each zucchini boat generously with the shrimp and ricotta mixture.
6. Sprinkle the top of each zucchini boat with shredded mozzarella cheese.
7. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
8. Let the zucchini boats cool slightly before serving. Enjoy!