Description
A light and flavorful dish featuring hollowed zucchini halves filled with creamy whipped ricotta, topped with roasted garlic, and drizzled with aromatic almond oil for a Mediterranean twist.
Ingredients
Scale
For the Crust:
- 2 medium zucchinis, halved lengthwise and seeds scooped out
- 1 cup whole milk ricotta cheese
- 1 head of garlic, roasted and cloves mashed
- 2 tablespoons almond oil, plus extra for drizzling
- 1/4 cup sliced almonds, toasted
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- Salt and black pepper to taste
- Olive oil for brushing
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Brush zucchini halves with olive oil, season with salt and pepper, and roast cut-side up for 20 minutes until tender.
- In a bowl, whip ricotta with mashed roasted garlic, lemon zest, salt, and pepper until smooth and fluffy.
- Remove zucchini from oven and let cool slightly. Fill each zucchini boat with the whipped ricotta mixture.
- Drizzle almond oil over the filled boats, sprinkle with toasted almonds and parsley.
- Serve warm as a main or side dish, with extra almond oil on the side if desired.
Notes
You can customize the seasonings to taste.