How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Zucchini Boats with Ricotta and Basil Recipe whiskeyhead?

You need 8 ingredients. The key ingredients include: 6 small zucchini, halved lengthwise and pulp removed (don't shave them too thin, they need to stand up to the filling), 1 cup chopped basil leaves, 1 cup ricotta (I use part skim), 1/2 cup chopped parsley, and more.

Is Zucchini Boats with Ricotta and Basil Recipe whiskeyhead suitable as vegetarian?

Yes, Zucchini Boats with Ricotta and Basil Recipe whiskeyhead falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Zucchini Boats with Ricotta and Basil Recipe whiskeyhead?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Boats with Ricotta and Basil Recipe whiske

Name: Zucchini Boats with Ricotta and Basil Recipe whiskeyhead
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small zucchini, halved lengthwise and pulp removed (don't shave them too thin, they need to stand up to the filling); 1 cup chopped basil leaves; 1 cup ricotta (I use part skim); 1/2 cup chopped parsley; 1/4 cup grated parmesan; 2 tablespoons hot water; 1/2 teaspoon salt; 1/2 teaspoon pepper (I typically use more, but I like pepper more than most folks)

Try this homemade Zucchini Boats with Ricotta and Basil Recipe whiskeyhead recipe the whole family will love. Made with zucchini, basil, ricotta and par…

This Zucchini Boats with Ricotta and Basil Recipe whiskeyhead relies on simple, everyday ingredients such as chopped basil leaves, ricotta (i use part skim), chopped parsley and grated parmesan. It comes together quickly and makes 4 servings, at about 171 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

6 small zucchini, halved lengthwise and pulp removed (don't shave them too thin, they need to stand up to the filling)
1 cup chopped basil leaves
1 cup ricotta (I use part skim)
1/2 cup chopped parsley
1/4 cup grated parmesan
2 tablespoons hot water
1/2 teaspoon salt
1/2 teaspoon pepper (I typically use more, but I like pepper more than most folks)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
171 kcal
Category
Vegetarian

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Zucchini Boats with Ricotta and Basil Recipe whiskeyhead

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions