Description
Tender zucchini boats filled with a savory ricotta, spinach, and mushroom mixture, baked to perfection and garnished with fresh basil.
Ingredients
4 medium zucchini, halved lengthwise and hollowed out
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 cup mushrooms, chopped
2 cups fresh spinach, chopped
1 cup ricotta cheese
1/4 cup Parmesan cheese, grated
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Fresh basil for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Hollow out the zucchini halves to create boats and set them aside.
Heat the olive oil in a skillet over medium heat. Sauté the minced garlic and onion for about 2 minutes until fragrant.
Add the chopped mushrooms and cook for 3 to 4 minutes until softened.
Stir in the spinach and cook until wilted, about 2 minutes, then remove the skillet from the heat.
Mix in the ricotta, Parmesan, red pepper flakes if using, and season with salt and pepper.
Spoon the ricotta mixture evenly into each zucchini boat.
Place the stuffed zucchini on the prepared baking sheet and bake for 20 to 25 minutes, or until the zucchini is tender.
Garnish with fresh basil if desired and serve warm.
Notes
Red pepper flakes add a gentle heat but can be omitted for a milder taste.
Use fresh basil for a bright, herbal finish.
Ensure zucchini boats are hollowed well for maximum filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4
- Sodium: 210
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 8
- Carbohydrates: 10
- Fiber: 3
- Protein: 9
- Cholesterol: 25