Warm Cucumber Boats with Dill Ricotta and Walnut Crunch

Name: Warm Cucumber Boats with Dill Ricotta and Walnut Crunch
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 2
Cuisine: Fusión mediterránea
Ingredients: about 14 oz medium cucumbers; 5.6 oz ricotta cheese; about 1/4 cup walnuts; about 2 tbsp fresh dill; about 2 tbsp chives; 1 whole lemon; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/8 tsp chili flakes

A quick and original under-15-minute recipe: hollowed cucumbers, gently warmed, then filled with creamy dill ricotta, lemon, and a crunchy toasted walnut topping. Fresh, elegant, and ready in minutes.

10 minPrep

4 minCook

14 minTotal

2Servings

VegetarianLow CarbGluten-Free

Ingredients

Adjust servings

2 approx. 400 g medium cucumbers (cut a lo largo and without semillas)
160 g ricotta cheese (whole or semidescremado)
25 g walnuts (chopped gruesas)
8 g fresh dill (finely chopped)
10 g chives (finely chopped)
1 1 unit lemon (1 tbsp de jugo)
15 ml olive oil (divided)
3 g salt (or to taste)
1 g black pepper (freshly ground)
0.5 g chili flakes (optional)

Nutrition facts

per serving

235 kcal

Calories

9 g

Protein

9 g

Carbs

18 g

Fat

2 g

Fiber

7 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree Nuts

Instructions

1
Cut the cucumbers lengthwise. Using a small spoon, scoop out the seeds to create boats. Lightly pat the inside dry with paper towel and season with a pinch of the salt.
2
In a bowl, mix the ricotta with the dill, chives, lemon zest, lemon juice, 10 ml (2 tsp) olive oil, the remaining salt, and black pepper until smooth and evenly combined.
3
Heat a large skillet over medium heat for 1 minute. Add the walnuts and toast for 1 to 2 minutes, stirring constantly, until fragrant. Transfer them to a plate.
4
In the same skillet, add the remaining 5 ml (1 tsp) olive oil and place the cucumbers cut-side down for 1 minute to warm them slightly without losing their crunch. If you prefer using an oven or toaster oven, preheat to 400°F / 200°C and bake for 2 minutes.
5
Fill each cucumber boat with the ricotta mixture. Finish with the toasted walnuts and chili flakes, if using.
6
Serve immediately, with a few extra drops of lemon on top if desired.

Chef tips

For a cleaner presentation, use a piping bag or a zip bag with the corner snipped off to fill the cucumbers. Toast the walnuts right at the end so they stay crisp.

Substitutions

You can substitute ricotta with well-drained cottage cheese or whipped cream cheese. Walnuts can be replaced with chopped almonds or pistachios. Dill can be swapped for fresh parsley or mint.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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