Description
Picture this: tender zucchini halves, hollowed out and transformed into little edible boats brimming with a savory blend of ricotta, spinach, and earthy mushrooms.Â
Ingredients
Scale
For the Zucchini Boats:
- 4 medium zucchini
- 1 tbsp olive oil
- Salt and pepper, to taste
For the Filling:
- 2 tbsp olive oil
- 1 cup mushrooms, finely chopped
- 3 cups fresh spinach, roughly chopped
- 1 clove garlic, minced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese (plus more for topping)
- 1/4 tsp nutmeg (optional)
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- For Garnish:
- Fresh basil or parsley, chopped
Instructions
- Prepare the Zucchini:
- Preheat your oven to 375°F (190°C).
- Slice the zucchini in half lengthwise and scoop out the centers with a spoon to create boats. Reserve the scooped-out flesh for later use.
- Brush the zucchini halves with olive oil and sprinkle with salt and pepper. Place them cut-side up on a baking sheet.
- Make the Filling:
- Heat olive oil in a skillet over medium heat. Add the chopped mushrooms and cook until they release their moisture, about 5 minutes.
- Stir in the reserved zucchini flesh, spinach, and garlic. Cook until the spinach wilts and most of the moisture evaporates. Remove from heat.
- In a bowl, combine the sautéed mixture with ricotta, Parmesan, nutmeg, and red pepper flakes. Season with salt and pepper to taste.
- Assemble the Boats:
- Spoon the filling into the prepared zucchini halves, packing it gently. Top with additional Parmesan cheese.
- Bake the Boats:
- Bake for 20-25 minutes, or until the zucchini is tender and the filling is golden on top.
- Serve and Enjoy:
- Garnish with fresh basil or parsley and serve warm.