Zucchini boats with minced meat and ricotta: Tula recipe

Zucchini is a delicious and healthy vegetable that many people get for free in the summer. And if you do buy them, you can pick them up from street vendors for next to nothing. Recently, we shared a tried-and-true recipe for zucchini fritters from Tula resident Tatyana. Now another reader, Elena, has sent us her favorite recipe for zucchini boats with an Italian twist.

For 4 large servings, you will need:

Zucchini — 2 large ones (preferably light-colored, so the flesh is firmer).

Minced meat — 400 g (a mix of beef and pork 70/30 for juiciness).

Ricotta (or cottage cheese) — 150 g.

Sun-dried tomatoes (in oil) — 50 g (about 5–6 pieces).

Garlic — 2 cloves.

Parmesan — 50 g (for sprinkling).

Pizza mozzarella — 100 g (gives a stretchy crust).

Egg — 1 (to bind the meat).

Smoked paprika — 1 teaspoon (for a flavor boost).

Salt, pepper, thyme — to taste.

Olive oil — 2 tablespoons.

Balsamic glaze — optional.

Preparation:

Step 1. Cut the zucchini lengthwise in half. Use a teaspoon to scoop out the flesh with seeds, forming boats with 1 cm thick walls. Don«t discard the flesh (without seeds) — finely chop it with a knife.

Salt the inside of the boats and let sit for 10 minutes, then pat dry with a paper towel — this removes excess moisture and keeps the boats crispy.

Step 2. Heat a skillet. Sauté the chopped zucchini flesh with one garlic clove until golden (about 3 minutes). Let cool.

In a bowl, mix the minced meat, sautéed zucchini flesh, ricotta, finely chopped sun-dried tomatoes (add 1 teaspoon of their oil too), the egg, and smoked paprika. Stir thoroughly but briefly, so the filling stays airy.

Step 3. Firmly stuff the boats with the filling, mounding it. Place them in a lightly oiled baking dish.

Step 4. Pour 100 ml of hot water (or white wine) into the bottom of the dish. The liquid creates steam — the boats will cook evenly, and the bottoms won«t burn. Cover the dish with foil.

Step 5. Bake in a preheated oven at 200°C (392°F) for 25 minutes.

Step 6. Remove the foil. Mix the mozzarella with the Parmesan. Spread this cheese mixture over each boat. Return to the oven uncovered for another 10–15 minutes, until golden and bubbling.

Transfer the boats to a plate. Drizzle with balsamic glaze and sprinkle with fresh thyme. Serve with a light arugula and tomato salad to offset the rich meaty flavor.