Spinach Mushroom Stuffed Zucchini Boats (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 medium zucchini
02 -
1 tablespoon extra virgin olive oil
03 -
2 cups fresh spinach or ¼ cup defrosted frozen spinach
04 -
½ cup sliced mushrooms
05 -
1 teaspoon minced garlic
06 -
1 tablespoon fresh chopped basil
07 -
½ cup ricotta cheese
08 -
¼ cup shredded mozzarella cheese
09 -
¼ teaspoon kosher salt
10 -
Pinch of black pepper
# Instructions:
01 -
Preheat your oven to 425 degrees F.
02 -
Cut off the top stem end of each zucchini. Using a sharp knife, carefully carve out the center, leaving about a ¼-inch border to create a boat-like shape. Scoop out seeds and excess flesh without puncturing the bottom or sides.
03 -
Place the hollowed-out zucchini on a baking sheet or in an oven-safe baking dish and set aside.
04 -
Heat olive oil in a skillet over medium-high heat. Add spinach and mushrooms, and cook for 2-3 minutes until spinach is wilted and mushrooms softened.
05 -
Add the garlic and basil to the skillet and cook for an additional minute before removing from heat.
06 -
Combine the cooked vegetables with ricotta and mozzarella cheese. Season the mixture with kosher salt and black pepper.
07 -
Divide the cheese mixture into four portions and stuff each zucchini boat evenly with the filling.
08 -
Bake in the preheated oven for 15-20 minutes, or until zucchini is tender when pierced with a fork and the filling is bubbling and golden brown on top.
# Notes:
01 -
For variations, frozen spinach may be used instead of fresh spinach. Ensure zucchini is not overcooked to avoid mushy texture.