Description
Savory Spinach Mushroom and Ricotta Stuffed Zucchini Boats deliver Mediterranean-inspired comfort in an elegant, vegetarian dish. Wholesome zucchini vessels cradle a rich blend of earthy mushrooms, creamy ricotta, and nutritious spinach that you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 medium zucchini
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, chopped
- 1 cup ricotta cheese
Cheese and Seasoning:
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Aromatics and Oil:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Fresh basil for garnish
Instructions
- Prepare the zucchini by carefully hollowing out the center, creating elongated vessels for the flavorful filling.
- Warm olive oil in a skillet over medium heat, introducing minced garlic and onion to release their aromatic essence.
- Incorporate chopped mushrooms into the skillet, allowing them to soften and develop a rich, deep flavor.
- Introduce fresh spinach to the mixture, gently wilting the leaves until they become tender and vibrant.
- Remove the vegetable mixture from heat and blend in creamy ricotta, sharp Parmesan, and a hint of red pepper flakes for subtle warmth.
- Season the stuffing with salt and pepper, ensuring a balanced and delectable taste profile.
- Carefully distribute the prepared filling into the zucchini boats, creating a generous and even layer.
- Transfer the stuffed zucchini to a parchment-lined baking sheet, positioning them for optimal heat circulation.
- Roast in a preheated 375°F (190°C) oven for 20-25 minutes, allowing the zucchini to become tender and the filling to heat through.
- Finish the dish with a sprinkle of fresh basil leaves for a burst of herbal freshness, serving the zucchini boats warm and inviting.
Notes
- Achieve the perfect texture by not over-scooping zucchini centers, leaving a sturdy boat shell for holding the filling.
- Squeeze excess moisture from spinach after cooking to prevent watery zucchini boats and maintain a rich, concentrated flavor.
- Use firm, medium-sized zucchini to ensure even cooking and ideal stuffing-to-vegetable ratio.
- Experiment with dietary variations by substituting ricotta with vegan cashew cheese for a dairy-free version or adding ground turkey for extra protein.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 175
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 30 mg