Description
A delicious and healthy recipe featuring zucchini boats stuffed with a savory mixture of sautéed mushrooms, spinach, garlic, and creamy ricotta cheese, topped with mozzarella and Parmesan, then baked to golden perfection. Perfect for a vegetarian dinner or side dish that’s both flavorful and nutritious.
Ingredients
Scale
Vegetables
- 4 medium zucchinis
- 1 cup mushrooms, chopped
- 2 cups fresh spinach, chopped
- 1 clove garlic, minced
- 1 tablespoon fresh basil, chopped (optional)
Cheeses
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Others
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Prepare Zucchini: Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and carefully scoop out the center flesh using a spoon, leaving about ½ inch intact to create zucchini boats. Place the hollowed zucchini halves on a baking sheet lined with parchment paper.
- Cook Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped mushrooms and sauté for 5 minutes until they soften. Add the minced garlic, chopped spinach, dried oregano, salt, and pepper. Cook the mixture until the spinach wilts, about 2 minutes. Remove from heat and let cool slightly.
- Make Filling: In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, and the cooked vegetable mixture. Stir well until all ingredients are evenly incorporated.
- Stuff Zucchini: Spoon the cheese and vegetable filling into each prepared zucchini boat, pressing it down lightly to pack the filling firmly.
- Bake: Place the stuffed zucchini in the preheated oven and bake for 20 to 25 minutes, or until the zucchini is tender and the filling is golden and bubbly on top.
- Serve: Remove from oven, garnish with fresh chopped basil if desired, and serve hot as a hearty vegetarian main dish or side.
Notes
- You can substitute mozzarella with provolone or cheddar if preferred.
- For a vegan version, replace the ricotta and cheeses with plant-based alternatives and adjust cooking accordingly.
- Ensure not to scoop out too much zucchini flesh to keep the boats sturdy during baking.
- Leftover stuffing can be used as a topping for toasted bread or mixed with pasta.
- Adding a pinch of red pepper flakes in the filling can give a nice spicy kick.
