Yep! And that’s how I’ll explain it in the recipe instructions below. One zucchini is sacrificed for the decorative ribbons while the others become the actual zucchini boats. The skin helps the boats hold their shape during baking, so there's no reason to peel the zucchini you're stuffing. Keeping the skin on also adds color, texture, and nutrients to your finished dish.

For making the ribbons, select the straightest zucchini you can find. Long, even ribbons make the prettiest presentation—and they’ll make wrapping the filled zucchini much easier. Don't worry if they aren't perfect. Once it’s all baked up, they’ll look impressive regardless.

Stopping sogginess is probably the most important secret in a filled zucchini recipe. Zucchini naturally contains a lot of water. That's wonderful when you're making soups or sautés, but it can make things challenging when you're preparing zucchini squash boats. The salting step in this recipe is the secret ingredient. Salting the zucchini draws out excess moisture, which will help the boats stay tender without any sogginess.

The quick pre-roast bake is equally important. Baking the hollowed zucchini for a few minutes before filling them allows even more moisture to evaporate. If any liquid collects inside the boats at this point, just pour it out and pat them dry before adding your filling. Those extra few minutes are worth the effort!

Think of the zucchini as an edible serving dish. You want to remove enough of the seeds to make room for the filling, but not so much that the walls become fragile. If you're new to making zucchini boat recipes, remember that you can always scoop out a little more, but you can't put it back once it’s out. Start conservatively and adjust as needed. The goal is a sturdy shell that can hold all that delicious ricotta filling without collapsing during baking.

One of the things I love about these stuffed zucchini boats is how well they hold up after they're made. You can store any leftovers in an airtight container in the refrigerator for up to three days. They reheat beautifully in the oven. The microwave works in a pinch, but the oven does a much better job of keeping all the satisfying textures in tact.

This filled zucchini recipe is also delicious served at room temperature. The leftovers make a great lunch since the recipe’s flavors continue to mingle overnight. They are just as delicious the next day!

These stuffed zucchini boats are incredibly versatile. For a light summer lunch, pair them with a simple arugula salad and crusty Italian bread. For dinner, they're wonderful with grilled chicken, pork chops, roasted fish, or pasta. Because the filling is so flavorful, they can easily serve as a vegetarian main dish as well. You’ll find your favorite way in no time!