Spinach Mushroom Ricotta Stuffed Zucchini boats (Print Version)
# Ingredients:
→ For the Zucchini Boats
01 -
2 medium zucchini, about 20 cm long
02 -
1 tablespoon olive oil
→ For the Filling
03 -
1/2 cup sliced mushrooms, cremini or white
04 -
2 cups fresh spinach, or 1/4 cup frozen, squeezed dry
05 -
1 teaspoon minced garlic
06 -
1/2 cup ricotta cheese, whole milk
07 -
1/2 cup shredded mozzarella cheese, plus extra for topping
08 -
1/4 teaspoon salt
09 -
1/4 teaspoon black pepper
10 -
1/2 teaspoon Italian seasoning
→ Optional Add-Ins
11 -
2 tablespoons grated Parmesan cheese
12 -
1/4 teaspoon red pepper flakes
13 -
1 tablespoon chopped fresh basil
# Instructions:
01 -
Cut the zucchini lengthwise and scoop out the centers, reserving the pulp for other uses. Lightly brush zucchini halves with olive oil and place them on a baking sheet.
02 -
Sauté the mushrooms in olive oil until golden brown. Add spinach and garlic, cooking until wilted, approximately 2 minutes. Remove from heat, and mix in ricotta, mozzarella, salt, pepper, and Italian seasoning.
03 -
Fill the zucchini halves with the prepared filling, dividing it evenly. Top with extra mozzarella. Bake in a preheated oven at 190°C for 20-25 minutes until the zucchini is tender and the cheese is bubbly.
04 -
Broil the zucchini boats for 1-2 minutes for a golden cheese crust, if desired.
# Notes:
01 -
Slice a thin strip off the bottoms of the zucchini halves so they sit flat on the baking sheet.
02 -
Add sun-dried tomatoes or artichoke hearts for extra flavor.
03 -
For a vegan option, substitute cashew ricotta and dairy-free cheese.