Créé avec l’IA
Green Chilli Cheese Stuffed Zucchini Boats
35 min 144 kcal par portion Facile
Ingrédients
4 Portions
- zucchini4 medium (about 200g each)
- green chillies (mild, chopped)80 g
- low-fat ricotta cheese120 g
- low-fat mozzarella cheese, shredded60 g
- olive oil1 tbsp (about 15ml)
- garlic, minced2 cloves (about 6g)
- fresh parsley, chopped20 g
- salt1 tsp (about 6g)
- black pepper1 tsp (about 2g)
Instructions
- 1
Preheat your oven to 200°C (390°F).
- 2
Wash the zucchinis and slice them in half lengthwise. Using a spoon, carefully scoop out the center flesh to create boats, leaving about
- 3
5 cm of flesh around the edges. Reserve the scooped-out flesh.
- 4
Place the zucchini boats on a baking tray lined with parchment paper. Brush the insides with half of the olive oil (about
- 5
5 tbsp).
- 6
Finely chop the reserved zucchini flesh.
- 7
In a skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- 8
Add the chopped green chillies and reserved zucchini flesh to the skillet. Cook for 2-3 minutes until softened. Remove from heat and let cool slightly.
- 9
In a mixing bowl, combine the cooked mixture with ricotta cheese, half of the shredded mozzarella, chopped parsley, salt, and black pepper. Mix well.
