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  • Writer's picturemor beja

Zucchini risotto boats!

When I cook, I'm happy.

When my food turns out delicious, I'm happy.

When I eat delicious food, I am happy.

Good food = Good mood!

Here is a dish that really makes me happy.

Zucchini boats stuffed with risotto, zucchini, chard and cheese.

Good oven roasting.

And that's it!!

I'm really happy.

Add a glass of chilled white wine next to it and I'm even happier.

So join me and feel the joy, make some zucchini risotto boats too!


  • 8 zucchini

  • Half a cup of Arborio rice

  • 5-7 chard leaves

  • 150 grams of ricotta cheese

  • 200 grams of pecorino / parmesan cheese

  • Half a squeezed lemon

  • 10 cherry tomatoes

  • 140 ml dry white wine

  • 2 cloves garlic

  • 30 grams of butter

  • 3 tablespoons bread crumbs

  • Salt

  • black pepper

  • 2 tablespoons olive oil

  • 2 tablespoons canola oil

  • Boiling water


  • Cut the zucchini into two halves lengthwise.

  • Empty the content of the zucchini with a small spoon and create small boats.

  • Save half of it for the stuffing.

  • Arrange the boats on a pan and drizzle with a little olive oil, a little salt and a little pepper.

  • Place in a preheated oven at 180-190 degrees Celsius until the zucchini boats are lightly golden.

  • Rinse and dry the chard leaves and cut it into thin strips.

  • In a large saucepan, heat two tablespoons of canola oil with crushed garlic, a little salt and a little pepper.

  • Add half the amount of the inside of the zucchini that we kept and lightly fry.

  • Add the rice and mix.

  • After a minute add to the pot the boiling water and then the wine and mix.

  • Leave the pot open and when the alcohol evaporates add the squeezed lemon and butter.

  • Cook the rice for another 13-14 minutes. Stir frequently.

  • Add the chard, stir and turn off the heat.

  • Once the rice has cooled a bit, add the ricotta and grate the picorino. (Keep 2-3 tablespoons of the grated picorino cheese on the side.)

  • Mix the rice with the cheese and taste. If needed, add more salt.

  • Fill the zucchini boats with the risotto mixture and arrange in a lightly oiled pan.

  • Cut the cherry tomatoes in half and arrange between the boats.

  • Sprinkle over the boats some bread crumbs and the grated cheese we kept aside.

  • Put in the oven for 20 minutes at 180-190 degrees.

Enjoy! :)

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