Spinach Mushroom Ricotta Zucchini (Print Version)
# Ingredients:
→ Zucchini Boats
01 -
4 medium zucchinis, halved lengthwise and scooped out
02 -
1 cup ricotta cheese
03 -
1 cup fresh spinach, chopped or frozen spinach, thawed and drained
04 -
1/2 cup mushrooms, finely chopped
05 -
2 cloves garlic, minced
06 -
1/4 cup grated Parmesan cheese
07 -
1/4 cup breadcrumbs, optional
08 -
1 tablespoon olive oil
09 -
Salt and pepper to taste
10 -
Fresh basil or parsley for garnish, optional
→ Topping
11 -
1/4 cup shredded mozzarella cheese
12 -
1 tablespoon additional Parmesan cheese
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
02 -
Cut the zucchinis in half lengthwise and scoop out the seeds with a spoon to create boats. Lightly season the zucchini boats with salt and pepper and place them in the prepared baking dish.
03 -
In a medium skillet, heat the olive oil over medium heat. Add the chopped mushrooms and cook for 5-7 minutes, until softened and any moisture has evaporated. Add the garlic and cook for another 1-2 minutes until fragrant. Stir in the spinach and cook until wilted (if using fresh spinach). Remove from heat and let cool slightly.
04 -
In a bowl, combine the ricotta cheese, Parmesan, and the sautéed mushroom and spinach mixture. Add salt and pepper to taste.
05 -
Spoon the ricotta and vegetable mixture into each zucchini boat, pressing down gently to pack the filling.
06 -
Sprinkle the shredded mozzarella and additional Parmesan on top of the stuffed zucchini boats. If you’re using breadcrumbs, sprinkle them on top as well.
07 -
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden.
08 -
Remove the zucchini boats from the oven and garnish with fresh basil or parsley. Serve hot, and enjoy!
# Notes:
01 -
Always check each ingredient for allergens, and consult a medical professional if unsure.