Description
A delightful, healthy, and flavorful dish where hollowed-out zucchini halves are stuffed with a savory mixture of spinach, mushrooms, and creamy ricotta cheese, then baked until tender and golden.
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 cup sliced mushrooms
- 3 cups fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Cut each zucchini in half lengthwise. Using a spoon, scoop out the center flesh to create a 'boat,' leaving about 1/4-inch thick shell. Chop the scooped-out flesh and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped zucchini flesh and mushrooms, cooking for 4-5 minutes until softened.
- Add the minced garlic and cook for 30 seconds. Then add the spinach and cook until wilted, about 2 minutes. Remove from heat.
- In a mixing bowl, combine the cooked vegetable mixture, ricotta cheese, Parmesan cheese, breadcrumbs, salt, black pepper, and red pepper flakes if using. Mix well.
- Fill each zucchini boat with the ricotta mixture, pressing gently to pack.
- Place the stuffed zucchini boats in the prepared baking dish. Bake for 25-30 minutes, until the zucchini is tender and the filling is lightly golden.
- Serve warm, optionally garnished with extra Parmesan or fresh herbs.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American