Stuffed Zucchini with Ricotta Filling (Print Version)
# Ingredients:
→ Base
01 -
4 medium zucchini, halved lengthwise and scooped out
→ Filling Base
02 -
1 tablespoon olive oil
03 -
2 cloves garlic, minced
04 -
1 small onion, finely chopped
05 -
1 cup mushrooms, chopped
06 -
2 cups fresh spinach, chopped
→ Cheese & Seasonings
07 -
1 cup ricotta cheese
08 -
1/4 cup Parmesan cheese, grated
09 -
1/4 teaspoon red pepper flakes (optional)
10 -
Salt and pepper to taste
11 -
Fresh basil for garnish (optional)
# Instructions:
01 -
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Cut your zucchini in half lengthwise and carefully scoop out the centers to create little boats.
02 -
Heat olive oil in a skillet over medium heat. Add your minced garlic and onion, cooking for about 2 minutes until they become fragrant and start to soften.
03 -
Add the chopped mushrooms to your skillet and cook for 3-4 minutes until they've softened. Then add the spinach and cook just until it wilts, about 2 minutes more. Remove the pan from heat.
04 -
Mix your cooked vegetables with ricotta, Parmesan, and red pepper flakes if using. Season the mixture with salt and pepper to taste.
05 -
Spoon your ricotta and vegetable mixture evenly into each zucchini boat. Place them on your prepared baking sheet and bake for 20-25 minutes, until the zucchini is tender.
06 -
Take your zucchini boats out of the oven, garnish with fresh basil if desired, and serve while warm.
# Notes:
01 -
The filling can be customized with additions like sun-dried tomatoes or bell peppers.
02 -
For a vegan version, use plant-based ricotta and Parmesan alternatives.
03 -
If using frozen spinach, thaw and drain well to prevent excess moisture.