Description
A delicious and healthy dish featuring zucchini boats stuffed with a creamy ricotta, spinach, and mushroom filling.
Ingredients
Scale
For the Crust:
- 4 medium zucchinis, halved lengthwise
- 1 tbsp olive oil
- 1 cup mushrooms, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup shredded mozzarella cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Scoop out the centers of the zucchini halves to create boats, leaving about 1/4-inch thick shells.
- In a skillet, heat olive oil over medium heat. Add mushrooms and sauté for 3-4 minutes until softened. Add garlic and spinach, cooking until spinach wilts, about 2 minutes.
- In a bowl, mix ricotta, Parmesan, salt, black pepper, and red pepper flakes. Stir in the mushroom-spinach mixture.
- Fill each zucchini boat with the ricotta mixture. Top with shredded mozzarella cheese.
- Place stuffed zucchinis on a baking sheet and bake for 20-25 minutes, until zucchini is tender and cheese is golden.
- Let cool slightly before serving.
Notes
You can customize the seasonings to taste.