Ingredients:
- 2 medium zucchini
- 1 tbsp extra virgin olive oil
- 2 cups fresh spinach (or ¼ cup thawed frozen spinach, squeezed dry)
- ½ cup sliced mushrooms
- 1 tsp minced garlic
- 1 tbsp fresh basil, chopped
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ cup shredded mozzarella cheese (optional, for topping)
Instructions:
1. Prep the Zucchini:
- Preheat your oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and scoop out the seeds to create boats. Reserve the scooped flesh.
- Lightly brush the zucchini boats with olive oil, and sprinkle with a pinch of salt and pepper.
2. Cook the Filling:
- Heat olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant.
- Stir in the mushrooms, spinach, and reserved zucchini flesh. Sauté until the mushrooms are tender and the spinach is wilted. Season with salt, pepper, and basil.
- Remove from heat and stir in the ricotta and Parmesan cheese until well combined.
3. Stuff the Zucchini:
- Place the zucchini boats on a baking sheet lined with parchment paper.
- Fill each zucchini boat with the spinach and mushroom mixture.
- Optional: Sprinkle mozzarella cheese on top for a cheesy crust.
4. Bake:
- Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the top is golden.
5. Serve:
- Garnish with extra basil or Parmesan cheese if desired.
- Enjoy your healthy and delicious stuffed zucchini boats!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
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