Description
A delicious and healthy gluten-free meal featuring tender zucchini boats filled with a creamy ricotta, spinach, and mushroom mixture, topped with marinara sauce and mozzarella cheese. Perfect for a weeknight dinner.
Ingredients
- 4 medium zucchini
- 1 tablespoon olive oil
- 1 cup chopped mushrooms
- 2 cloves garlic, minced
- 5 ounces fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish large enough to hold the zucchini.
- Cut each zucchini in half lengthwise. Use a spoon to scoop out the flesh, leaving a 1/4-inch thick shell. Chop the scooped-out flesh and set aside.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add the chopped zucchini flesh and spinach to the skillet. Cook until spinach is wilted and any liquid has evaporated, about 3-4 minutes. Remove from heat.
- In a bowl, mix the ricotta, Parmesan, egg, oregano, salt, and pepper. Stir in the cooked vegetable mixture.
- Place the zucchini boats in the prepared baking dish. Divide the filling evenly among the boats.
- Spoon marinara sauce over the filling, then top with shredded mozzarella.
- Bake for 30 minutes, or until zucchini is tender and cheese is bubbly and golden. Let cool for 5 minutes before serving. Garnish with fresh basil if desired.
Notes
You can customize the seasonings to taste. For extra protein, add cooked ground turkey or sausage to the filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian-American