Description
A delicious and healthy vegetarian dish featuring zucchini boats filled with a creamy spinach, mushroom, and ricotta mixture, topped with melted cheese.
Ingredients
- 4 medium zucchini
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, chopped
- 5 ounces fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1 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, cut side up. Lightly brush with olive oil and season with salt and pepper. Bake for 10 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 3 minutes.
- Add garlic and mushrooms, cook until mushrooms are tender and any liquid has evaporated, about 5 minutes.
- Add chopped zucchini flesh and spinach, cook until spinach is wilted, about 2 minutes. Remove from heat.
- In a bowl, combine ricotta, 1/4 cup Parmesan, salt, pepper, and nutmeg. Stir in the spinach-mushroom mixture.
- Remove zucchini from oven and fill each shell with the ricotta mixture. Top with mozzarella and remaining Parmesan.
- Return to oven and bake for 15-20 minutes, until cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American