Ricotta & Garlic Stuffed Zucchini Boats

• 3 medium zucchini
• 1 cup ricotta
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ½ tsp salt
• ½ tsp pepper
• 1 tbsp olive oil

1. Preheat the oven to 375°F (190°C) so the zucchini boats can bake evenly and develop a soft, tender texture without becoming mushy.
2. Slice the zucchini in half lengthwise and scoop out the centers.
3. Leave a small border around the edges to keep the boats sturdy during baking.
4. Brush the hollowed zucchini shells with olive oil.
5. In a bowl, mix ricotta, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
6. Stir slowly so the ricotta stays creamy and the herbs distribute evenly.
7. Spoon the ricotta mixture into each zucchini boat, pressing gently so the filling settles and doesn't overflow.
8. Arrange the filled zucchini on a baking tray and bake for 22–25 minutes.
9. When the tops turn lightly golden, they are perfectly cooked.
10. Allow the boats to cool slightly before serving.
11. This helps the filling firm up and enhances the creamy texture.