Description
Ricotta-stuffed zucchini boats blend Mediterranean charm with garden-fresh ingredients, creating a delightful vegetarian dish that sings with flavor. Tender zucchini cradles a rich filling of creamy ricotta, earthy mushrooms, and tender spinach, promising a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 medium zucchini, halved lengthwise and scooped out
- 1 cup mushrooms, chopped
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
Cheese and Seasoning:
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Aromatics and Oil:
- 1 tablespoon (15 milliliters) olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- Fresh basil (for garnish)
Instructions
- Prepare the oven at 375°F and arrange a parchment-lined baking sheet for roasting.
- Transform zucchini into boat-shaped vessels by carefully splitting lengthwise and gently excavating the inner flesh to create a hollow center.
- Activate olive oil in a skillet over medium heat, introducing minced garlic and diced onion to release aromatic flavors for approximately 2 minutes.
- Introduce sliced mushrooms to the skillet, allowing them to soften and caramelize for 3-4 minutes while developing rich, earthy undertones.
- Incorporate fresh spinach and allow it to wilt rapidly, creating a vibrant green foundation for the filling.
- Combine ricotta and Parmesan cheeses with the vegetable medley, integrating red pepper flakes for subtle heat and seasoning with salt and pepper to enhance overall taste profile.
- Meticulously distribute the cheese and vegetable mixture into each zucchini boat, ensuring even coverage and balanced filling.
- Position stuffed zucchini boats on the prepared baking sheet, roasting for 20-25 minutes until zucchini reaches tender consistency and filling develops a delicate golden crust.
- Elevate presentation by garnishing with fresh basil leaves and serve immediately while warm to preserve optimal texture and flavor.
Notes
- Choose small to medium zucchinis for easier stuffing and more consistent cooking texture.
- Remove excess moisture from zucchini by salting and letting it sit for 10 minutes before scooping, preventing watery boats.
- Customize the filling by swapping spinach with kale or Swiss chard for different nutrient profiles and flavor variations.
- For a protein boost, add cooked ground turkey or crumbled tofu to the vegetable mixture before stuffing the zucchini boats.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 195
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 30 mg