Description
These hearty zucchini boats are filled with a savory mixture of spinach, mushrooms, and creamy ricotta, then baked to perfection. A satisfying vegetarian main or side dish that is both nutritious and delicious.
Ingredients
- 4 medium zucchini
- 1 tablespoon olive oil
- 1 cup chopped mushrooms
- 2 cloves garlic, minced
- 3 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup breadcrumbs
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly 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 shell. Reserve the scooped flesh and chop it roughly.
- Heat olive oil in a skillet over medium heat. Add the chopped mushrooms and cook for 3-4 minutes until softened. Add the garlic and cook for another minute.
- Add the chopped zucchini flesh and spinach to the skillet. Cook for 2-3 minutes until the spinach is wilted and excess moisture has evaporated. Remove from heat.
- In a bowl, mix the ricotta, 1/4 cup of Parmesan, and the vegetable mixture. Season with Italian seasoning, salt, and pepper.
- Spoon the filling into the zucchini shells, dividing evenly. Sprinkle with breadcrumbs, the remaining Parmesan, and the mozzarella.
- Place the stuffed zucchini in the prepared baking dish. Bake for 20-25 minutes until the cheese is bubbly and the zucchini is tender.
- Garnish with fresh parsley and serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American