Description
A delicious and healthy dish featuring tender zucchini boats filled with a savory mixture of spinach, mushrooms, and creamy ricotta. This recipe offers a perfect balance of flavors and textures, making it a great choice for a light meal or a flavorful side dish. The zucchini is baked until tender, allowing the filling to become warm and slightly golden on top, creating a satisfying and nutritious option that is both easy to prepare and enjoy.
Ingredients
From 4 medium zucchini, halved lengthwise and scooped out
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 cup mushrooms, chopped
2 cups fresh spinach, chopped
1 cup ricotta cheese
1/4 cup Parmesan cheese, grated
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Fresh basil for garnish (optional)
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Scoop out the centers of the zucchini halves to create boats and set them aside.
Heat olive oil in a skillet over medium heat. Sauté the minced garlic and chopped onion for about 2 minutes until fragrant.
Add the chopped mushrooms and cook for 3 to 4 minutes until softened.
Stir in the chopped spinach and cook until wilted, about 2 minutes, then remove from heat.
Mix in the ricotta cheese, grated Parmesan, red pepper flakes if using, and season with salt and pepper to taste.
Spoon the ricotta mixture evenly into the zucchini boats.
Place the stuffed zucchini on the prepared baking sheet and bake for 20 to 25 minutes, or until the zucchini is tender.
Garnish with fresh basil if desired and serve warm.
Notes
Try not to overfill the zucchini to prevent sogginess
Bake until just tender to keep texture
Let cool slightly before serving to enhance flavors
Use a sharp knife for clean cuts and easy stuffing
Serve warm for best taste
- Prep Time: 20
- Cook Time: 25