If you’re looking for a dish that’s as vibrant as its name suggests, Mediterranean Zucchini Boats with Whipped Ricotta, Roasted Garlic & Almond Oil are calling your name. This recipe transforms simple zucchinis into elegant, flavorful vessels perfect for any occasion. Whether you’re hosting a summer gathering, planning a cozy weeknight dinner, or wanting to impress at a holiday feast, these zucchini boats can do it all. Plus, with creamy whipped ricotta and the subtle sweetness of roasted garlic, this dish is not only delicious but also heaps of fun to make!
Why you’ll love this dish
There are countless reasons to give this recipe a try! For one, it’s incredibly versatile and can suit different palates and dietary needs. The combination of fresh ingredients and robust flavors makes it a crowd-pleaser that’s also visually stunning. Furthermore, it’s a quick and budget-friendly meal that you can whip up in under an hour, perfect for busy weeknights or casual weekend gatherings.
"These zucchini boats were a hit with my family! The whipped ricotta is so creamy and the roasted garlic adds a lovely depth. I’ll definitely make these again!" – Happy Home Chef
Preparing Mediterranean Zucchini Boats with Whipped Ricotta, Roasted Garlic & Almond Oil
Creating these Mediterranean Zucchini Boats couldn’t be simpler! Begin by prepping your zucchinis and roasting the garlic, which will infuse a rich flavor into the whipped ricotta. As the boats bake, take the opportunity to whip up a luscious ricotta blend.
You’ll want to stay close to the oven once the zucchini is on the tray, as that golden, tender texture is what’s going to elevate your dish. Let’s dive into the specifics!
What you’ll need
To make this delightful dish, gather the following:
- 4 medium zucchinis, halved lengthwise
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 whole garlic head
- 1 teaspoon olive oil (for garlic)
- 1 cup whole-milk ricotta cheese
- 2 tablespoons Greek yogurt or cream
- 1 tablespoon lemon juice
- 1/4 teaspoon salt (for the ricotta)
- 1/4 cup sliced almonds, lightly toasted
- 2 tablespoons almond oil (or extra virgin olive oil)
- 1 tablespoon fresh parsley or basil, finely chopped
- Optional: cherry tomatoes, finely diced
Feel free to swap Greek yogurt for dairy-free options if you’re looking for a lighter alternative!
