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Creamy Courgette Boats

Creamy Courgette Boats

Adapted from Cooking Light

Creamy Courgette Boats


  1. 3 courgettes
    25g basil leaves
    1 clove minced garlic (or half teaspoon garlic powder)
    100g grated carrot
    120g fat-free ricotta cheese
    15g shredded parmesan cheese
    Juice from half a lemon
    1/4 teaspoon salt
    1/4 teaspoon black pepper


  1. Preheat the oven to 450°F.
  2. Wash each courgette thoroughly. Cut off the ends and then cut each one in half. Then cut each half lengthwise so you have 12 pieces of courgette total.
  3. With a spoon or paring knife, scoop out the seeds and compost them, or use them to make soup broth. Place the courgette boats on a lightly oiled baking tray.
  4. To make the filling, chop the basil and place it in a bowl with the garlic, grated carrot, ricotta, parmesan, lemon juice, salt, and pepper. Mix it thoroughly.
  5. Fill each boat with the creamy mixture. Bake for 30-40 minutes, or until the courgette is tender.
  6. Serve warm and enjoy.


Calories per serving
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