Description
Deliciously stuffed zucchini boats filled with spinach, mushrooms, and ricotta, perfect for a healthy yet fancy meal.
Ingredients
- 4 medium zucchinis
- 1 cup ricotta cheese
- 1 cup mushrooms, diced
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 1/4 cup grated parmesan cheese
- 1 clove garlic, minced (optional)
- Salt and pepper to taste
- Breadcrumbs (optional, for thicker filling)
- 1/2 cup shredded mozzarella cheese (for topping)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut zucchinis in half lengthwise and scoop out the center, leaving a border.
- In a skillet, heat olive oil and sauté mushrooms, chopped zucchini guts, and spinach until soft. Season with salt, pepper, and garlic if using.
- Let the mixture cool, then combine with ricotta and parmesan, adding breadcrumbs if needed.
- Stuff the zucchini halves with the filling, pressing down if necessary. Top with mozzarella cheese.
- Arrange filled zucchinis in a baking dish and bake for 20-25 minutes until the cheese is golden and the zucchini is tender.
- Let cool for a few minutes before serving.
Notes
These stuffed zucchinis can be prepared ahead of time and baked just before serving. They pair well with garlic bread and a light salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian