Main Dish, Healthy, Vegetarian (Print Version)
These stuffed zucchini boats feature a creamy ricotta and spinach filling topped with melted mozzarella. A healthy and flavorful Mediterranean-inspired dish.
# Ingredients:
01 -
4 medium zucchinis.
02 -
1 tbsp olive oil.
03 -
1 small onion, diced.
04 -
2 cloves garlic, minced.
05 -
2 cups fresh spinach, chopped.
06 -
1 cup ricotta cheese.
07 -
1/2 cup grated Parmesan cheese.
08 -
1/2 tsp dried basil.
09 -
1/4 tsp dried oregano.
10 -
Salt and pepper to taste.
11 -
1/2 cup shredded mozzarella cheese.
# Instructions:
01 -
Preheat your oven to 190°C (375°F). Halve zucchinis lengthwise and carve out the centers to shape boats. Arrange them on a baking sheet.
02 -
In a skillet, warm olive oil over medium heat. Sauté the diced onion until soft, about 5 minutes. Add minced garlic and continue cooking for 1 minute.
03 -
Toss in chopped spinach and cook until wilted, then take off the heat to cool briefly.
04 -
In a mixing bowl, blend ricotta cheese, Parmesan, basil, oregano, salt, and pepper. Combine with the slightly cooled spinach and onion mix.
05 -
Generously fill zucchini boats with the ricotta mixture.
06 -
Top each zucchini with shredded mozzarella cheese.
07 -
Bake in the oven for 20-25 minutes, until the zucchinis are fork-tender and cheese turns bubbly.