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Ingredients:
– 2 medium zucchini
– 1 tablespoon extra virgin olive oil
– 2 cups fresh spinach (or ¼ cup thawed frozen spinach)
– ½ cup sliced mushrooms
– 1 teaspoon minced garlic
– 1 tablespoon fresh chopped basil
– ½ cup ricotta cheese
– ¼ cup shredded mozzarella cheese
– ¼ teaspoon kosher salt
– Pinch of black pepper
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Instructions:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper. - Prepare the Zucchini:
Slice the zucchini in half lengthwise, then scoop out the seeds and some flesh to create a “boat” shape, leaving a ¼-inch border of zucchini. Place the zucchini halves, cut side up, on the prepared baking sheet. Drizzle the zucchini with a little olive oil and season with a pinch of salt and pepper. Set aside. - Prepare the Filling:
Heat 1 tablespoon of olive oil over medium heat in a skillet. Add minced garlic and sauté for about 30 seconds until fragrant. Add the sliced mushrooms and cook for 3-4 minutes until softened. Stir in the spinach (ensure frozen spinach is thawed and well-drained) and cook for an additional 2-3 minutes until wilted. Remove from heat and stir in the fresh chopped basil. Let the mixture cool slightly. - Mix the Ricotta Filling:
In a mixing bowl, combine the spinach and mushroom mixture with ricotta cheese. Mix well until evenly combined. - Stuff the Zucchini Boats:
Generously fill each zucchini half with the ricotta, spinach, and mushroom mixture. Sprinkle shredded mozzarella cheese evenly over the top of the filled zucchini. - Bake the Zucchini Boats:
Place the stuffed zucchini boats on the prepared baking sheet into the preheated oven. Bake for 20-25 minutes, or until the cheese is melted and golden, and the zucchini is tender. - Serve and Garnish:
Remove from the oven and allow the zucchini boats to cool slightly. If desired, garnish with additional fresh basil or a drizzle of olive oil before serving.
Enjoy
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