Cheesy Stuffed Zucchini Boats (Print Version)
# Ingredients:
→ Base
01 -
4 medium zucchini, halved lengthwise
02 -
1 tablespoon extra virgin olive oil
→ Aromatics & Vegetables
03 -
2 cloves fresh garlic, finely minced
04 -
1 small onion, finely diced
05 -
1 cup fresh mushrooms, chopped
06 -
2 cups fresh spinach, roughly chopped
→ Cheese & Seasonings
07 -
1 cup whole milk ricotta cheese
08 -
1/4 cup freshly grated Parmesan cheese
09 -
1/4 teaspoon red pepper flakes (optional for heat)
10 -
Salt and freshly ground black pepper to taste
11 -
Fresh basil leaves for garnish
# Instructions:
01 -
Start by preheating your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
02 -
Take each zucchini half and carefully scoop out the center to create little boats, leaving about 1/4 inch thickness around the edges.
03 -
Heat olive oil in a skillet over medium heat. Add your minced garlic and chopped onion, cooking until they become fragrant and translucent, about 2 minutes.
04 -
Add the chopped mushrooms to the skillet and cook until they release their moisture and become tender, about 3-4 minutes. Then add the spinach and cook just until it wilts down, about 2 minutes more.
05 -
Remove the skillet from heat and stir in the ricotta, Parmesan, and red pepper flakes if using. Season the mixture with salt and pepper to your taste.
06 -
Divide your creamy filling evenly among the zucchini boats, then place them on your prepared baking sheet. Bake for 20-25 minutes until the zucchini is tender when pierced with a fork.
07 -
Once done, let the boats cool for a few minutes, then top with fresh torn basil leaves before serving warm.
# Notes:
01 -
The filling can be customized with add-ins like sun-dried tomatoes or bell peppers
02 -
For a vegan version, use plant-based cheese alternatives
03 -
If using frozen spinach, thaw and drain well before using
04 -
Leftover boats can be stored in an airtight container for up to 3 days