Description
Delicious and healthy zucchini boats stuffed with a savory mixture of spinach, mushrooms, and creamy ricotta cheese. Perfect for a light dinner or a satisfying side dish.
Ingredients
Scale
For the Crust:
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, chopped
- 5 oz fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil or parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a baking dish with parchment paper.
- Cut zucchini in half lengthwise. Using a spoon, scoop out the centers to create boats, leaving about 1/4 inch thick shell. Chop the scooped flesh and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute.
- Add mushrooms and cook until they release moisture and begin to brown, about 5-7 minutes.
- Add the reserved chopped zucchini flesh and spinach. Cook until spinach wilts and excess liquid evaporates, about 3-4 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine the ricotta, Parmesan, half of the mozzarella, egg, salt, pepper, oregano, and red pepper flakes if using. Add the cooked vegetable mixture and stir until well combined.
- Spoon the filling evenly into the zucchini boats. Top with remaining mozzarella cheese.
- Place the stuffed zucchini boats in the prepared baking dish. Bake uncovered for 25-30 minutes, until zucchini is tender and cheese is bubbly and golden.
- Garnish with fresh basil or parsley before serving.
Notes
You can customize the seasonings to taste. For added protein, mix in cooked ground turkey or Italian sausage. To make it gluten-free, ensure all ingredients are gluten-free.