Description
A delightful mix of creamy ricotta, sautéed spinach, and savory mushrooms stuffed into tender zucchini boats. This dish is healthy, gluten-free, and perfect for a light yet flavorful meal.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, finely chopped
- 2 tbsp olive oil
- 1 garlic clove, minced
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cut each zucchini in half lengthwise and scoop out the center to create “boats.” Lightly salt the zucchini halves and set them aside for 10 minutes. Pat dry with a paper towel.
- Heat olive oil in a skillet over medium heat. Add mushrooms and cook for 5 minutes until softened. Add garlic and spinach, cooking until wilted. Remove from heat and let cool.
- In a bowl, mix the cooled mushroom-spinach mixture with ricotta cheese, Parmesan, salt, pepper, and red pepper flakes if desired.
- Stuff the zucchini halves with the filling, packing it firmly.
- Arrange the boats on the prepared baking sheet. Bake for 25-30 minutes, or until the zucchini is tender and the filling is golden on top.
- Optional: Broil for 2-3 minutes for a crisp, golden top.
- Serve warm, garnished with extra Parmesan or fresh herbs if desired.
Notes
- Avoid Soggy Zucchini: Lightly salt the zucchini boats and let them sit for 10 minutes to draw out excess moisture. Pat them dry before stuffing to keep the boats firm and prevent the filling from becoming watery.
- Cool the Filling: Allow the cooked spinach and mushrooms to cool slightly before mixing with ricotta. This ensures the filling stays creamy and doesn’t release excess liquid during baking.
- Make It Your Own: Customize the filling by adding cooked ground meat, swapping ricotta for feta or goat cheese, or incorporating your favorite herbs and spices for added flavor.
- Prep Time: 15 min
- Cook Time: 30 min