Description
A delicious and healthy vegetarian dish featuring zucchini boats stuffed with a creamy spinach, mushroom, and ricotta filling, topped with marinara and mozzarella.
Ingredients
- 4 medium zucchini
- 1 tablespoon olive oil
- 1 small onion, diced
- 8 ounces mushrooms, chopped
- 3 cloves garlic, minced
- 5 ounces fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C). Cut zucchini in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Chop the scooped flesh and set aside. Place zucchini shells in a baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 3 minutes. Add mushrooms and cook until they release their moisture, about 5 minutes. Add garlic and cook for 1 minute.
- Add the chopped zucchini flesh and spinach to the skillet. Cook until spinach is wilted, about 2-3 minutes. Remove from heat and stir in ricotta, Parmesan, Italian seasoning, salt, and pepper.
- Spoon the mixture into the zucchini shells. Top each with a spoonful of marinara sauce and sprinkle with mozzarella cheese.
- Bake for 25-30 minutes, until zucchini is tender and cheese is bubbly. Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian