Description
Hearty Stuffed Zucchini with Ricotta blends Italian culinary traditions with fresh garden produce. Mediterranean flavors shine through creamy ricotta and herb-infused zucchini boats you’ll savor with each delightful bite.
Ingredients
Scale
Vegetables:
- 4 medium zucchini, halved lengthwise and scooped out
- 1 small onion, finely chopped
- 1 cup mushrooms, chopped
- 2 cups fresh spinach, chopped
Cheese and Seasonings:
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Cooking Ingredients:
- 1 tablespoon (15 milliliters) olive oil
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Slice zucchini lengthwise and gently hollow out the centers to create boat-like vessels.
- Warm olive oil in a skillet over medium heat. Sauté minced garlic and onion for 2 minutes until aromatic and slightly softened.
- Incorporate chopped mushrooms into the skillet, cooking for 3-4 minutes until they release moisture. Add spinach and cook until just wilted, approximately 2 minutes. Remove from heat.
- Combine the sautéed vegetables with ricotta, Parmesan, and red pepper flakes. Season with salt and pepper, ensuring thorough mixing.
- Carefully distribute the vegetable-ricotta mixture evenly into the zucchini boats. Arrange on the prepared baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until zucchini becomes tender and filling is heated through.
- Remove from oven and garnish with fresh basil leaves. Serve immediately while warm and fragrant.
Notes
- Customize the zucchini boats by adjusting the filling to suit different dietary preferences, such as using vegan ricotta for a plant-based version or adding cooked ground meat for extra protein.
- Select smaller, firmer zucchinis for the best texture and easier boat creation, ensuring they hold the filling without becoming too watery during baking.
- Pat the zucchini and vegetables dry after cooking to prevent excess moisture from making the boats soggy, which can impact the overall dish’s consistency.
- Experiment with alternative herbs and spices like thyme, oregano, or smoked paprika to add depth and personalize the flavor profile of the stuffed zucchini boats.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 170
- Sugar: 3 g
- Sodium: 240 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 30 mg