Description
A healthy and delicious vegetarian main course featuring zucchini boats stuffed with a creamy mixture of spinach, mushrooms, and ricotta cheese, topped with melted mozzarella.
Ingredients
- 4 medium zucchini
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, finely chopped
- 5 ounces fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (optional)
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. Brush with a little 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 cook for 1 minute.
- Add mushrooms and chopped zucchini flesh. Cook until mushrooms release their liquid and it evaporates, about 5 minutes.
- Add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a bowl, combine ricotta, Parmesan, Italian seasoning, salt, and pepper. Add the spinach-mushroom mixture and stir well.
- Fill each zucchini shell with the ricotta mixture. Top with shredded mozzarella.
- Bake for 20 minutes, until cheese is melted and bubbly.
- Garnish with fresh parsley if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American