Description
A vibrant and flavorful vegetarian dish featuring roasted zucchini boats stuffed with a creamy sweet potato and butternut squash filling, topped with crunchy walnuts and a spicy-sweet honey drizzle.
Ingredients
Scale
For the Crust:
- 4 medium zucchini, halved lengthwise and scooped out to form boats
- 1 cup diced sweet potato
- 1 cup diced butternut squash
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup chopped walnuts
- 2 tablespoons honey
- 1/2 teaspoon red pepper flakes
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place zucchini boats on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 10 minutes until slightly tender.
- In a bowl, mix roasted sweet potato, butternut squash, ricotta, Parmesan, garlic, smoked paprika, salt, and pepper. Spoon the mixture into the zucchini boats.
- Return to oven and bake for 20-25 minutes until filling is golden and zucchini is fully cooked.
- While baking, toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside.
- In a small saucepan, warm honey and red pepper flakes over low heat for 2-3 minutes to infuse. Remove from heat.
- Top stuffed zucchini boats with toasted walnuts, drizzle with hot honey, and garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.