Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats 燎
A deliciously cheesy, veggie-packed dish thats perfect as a side or light main course. Enjoy these zucchini boats filled with spinach, mushrooms, and creamy ricotta!
Ingredients:
2 medium zucchini
1 tablespoon extra virgin olive oil
2 cups fresh spinach or 1/4 cup thawed frozen spinach
1/2 cup sliced mushrooms
1 teaspoon minced garlic
1 tablespoon fresh basil, chopped
1/2 cup ricotta cheese
1/4 cup shredded mozzarella cheese
1/4 teaspoon kosher salt
Pinch of black pepper
Instructions:
Preheat the Oven: Preheat to 375F 190C. Lightly grease a baking sheet or line with parchment paper.
Prepare the Zucchini: Slice the zucchini lengthwise, scooping out seeds and some flesh to create a boat shape, leaving a 1/4-inch border. Arrange cut-side up on the baking sheet, drizzle with olive oil, and season with a pinch of salt and pepper. Set aside.
Make the Filling: In a skillet over medium heat, add 1 tablespoon olive oil. Sauté the minced garlic for about 30 seconds until fragrant. Add sliced mushrooms, cooking for 3-4 minutes until softened. Add spinach ensure frozen spinach is thawed and well-drained, cooking until wilted. Remove from heat, stir in fresh basil, and let cool slightly.
Combine Ricotta Filling: In a mixing bowl, combine the spinach and mushroom mixture with ricotta cheese, mixing until evenly blended.
Stuff the Zucchini Boats: Generously fill each zucchini half with the ricotta, spinach, and mushroom mixture. Top each with shredded mozzarella cheese.
Bake the Zucchini Boats: Bake for 20-25 minutes until the cheese is melted and golden, and zucchini is tender.
Serve and Garnish: Remove from oven, let cool slightly, and garnish with fresh basil or a drizzle of olive oil, if desired. Enjoy!