Ricotta Stuffed Zucchini Boats (Perfect Gratin in 16 Mins)
Looking for a refined yet simple vegetarian main? These zucchini boats with ricotta and mint cream are fresh and light, with a perfect gratin achieved in just 16 minutes of air frying.
Looking for a refined yet simple vegetarian main? These zucchini boats with ricotta and mint cream are fresh and light, with a perfect gratin achieved in just 16 minutes of air frying.
Ingredients
- 4 medium straight zucchinis
- 8.8 oz cow's milk ricotta, well-drained
- 1.4 oz grated Parmesan cheese
- 1 egg
- Fresh chopped mint leaves
- Salt, black pepper, and a drizzle of olive oil
Instructions
Clean zucchini, bisect longitudinally, and excavate central pulp using a spoon or melon baller to form cavities.
Mince extracted pulp and combine in a vessel with ricotta, Parmesan, egg, mint, sodium chloride, and piper nigrum.
Apply a thin layer of olive oil to the interior of the zucchini cavities. Subsequently, fill generously with the ricotta mixture.
Arrange prepared zucchini in a single layer within the cooking apparatus. Process at 350°F for approximately 16 minutes.
Extract from the cooking apparatus upon achieving fork-tender zucchini consistency and optimal browning of the filling.
Nutrition Facts
Amount per 1 servingChef's Tip
"Pre-drain ricotta in a fine-mesh sieve for a minimum of one hour prior to incorporation. Failure to do so will result in excessive whey release, compromising the textural integrity of the filling."
