Stuffed Zucchini Boats With Ricotta And Spinach are a nutritious and tasty way to enjoy fresh zucchini. This dish combines tender zucchini boats with a creamy, flavorful ricotta and spinach filling. Perfect as a light dinner or a side dish, these zucchini boats are topped with mozzarella and baked to perfection for a bubbly, golden finish.
Stuffed Zucchini Boats With Ricotta And Spinach are a delicious and healthy twist on classic Mediterranean cuisine. Next, let’s explore the ingredients you’ll need to prepare these tasty zucchini boats.
INGREDIENTS
- Zucchinis: 4 medium zucchinis, halved lengthwise and carved out to create the perfect 'boat' shape.
- Olive oil: 1 tablespoon for sautéing and adding flavor to the filling.
- Onion: 1 small onion, diced finely for a base of flavor in the spinach mixture.
- Garlic: 2 cloves, minced, to enhance the aromatic profile of the dish.
- Fresh spinach: 2 cups of chopped spinach for a nutritious and vibrant filling.
- Ricotta cheese: 1 cup, for a creamy and smooth texture in the filling.
- Parmesan cheese: 1/2 cup grated, adding a savory and cheesy depth to the filling.
- Dried basil: 1/2 teaspoon, to give a hint of herbal aroma.
- Dried oregano: 1/4 teaspoon, for an earthy, Mediterranean flavor.
- Salt and pepper: To taste, for seasoning the dish appropriately.
- Mozzarella cheese: 1/2 cup shredded, used for topping the zucchini boats before baking.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 190°C (375°F). Halve the zucchinis lengthwise and carve out the centers to create boat shapes. Arrange them on a baking sheet, ready for filling.
- Step 2:
- In a skillet, warm olive oil over medium heat. Sauté the diced onion for about 5 minutes until it becomes soft and translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Step 3:
- Add the chopped spinach to the skillet, cooking until it wilts completely. Remove from the heat and let it cool slightly before combining it with other ingredients.
- Step 4:
- In a mixing bowl, blend the ricotta cheese, grated Parmesan, dried basil, dried oregano, salt, and pepper. Then, fold in the slightly cooled spinach and onion mixture, stirring until everything is evenly combined.
- Step 5:
- Generously fill each zucchini boat with the ricotta mixture, ensuring each one is packed well.
- Step 6:
- Top each stuffed zucchini with shredded mozzarella cheese for a melty, cheesy finish.
- Step 7:
- Bake the zucchini boats in the preheated oven for 20-25 minutes, until the zucchinis are fork-tender and the cheese is bubbly and golden.
Serving and Storage Tips
- Serve these zucchini boats warm as a main dish or alongside grilled chicken for a balanced meal.
- Garnish with fresh basil or parsley for a burst of color and flavor before serving.
- Pair with a simple green salad or a side of quinoa for a nutritious and complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for best results.
Helpful Notes
- For a spicier version, add a pinch of red pepper flakes to the ricotta mixture.
- Swap ricotta for cottage cheese as a lighter alternative while keeping the creamy texture.
- Experiment with different herbs like thyme or rosemary to customize the flavor profile of the dish.
Tips from well-known chefs
- Chef Yotam Ottolenghi suggests roasting the zucchini boats with a drizzle of balsamic glaze for added depth of flavor.
- Chef Martha Stewart recommends using freshly grated Parmesan for a more intense and rich taste.
- Chef Ina Garten advises lightly salting the zucchinis after carving to draw out moisture for a firmer texture.