Zucchini Boats with Ricotta (Print Version)
# Ingredients:
→ Main
01 -
4 medium zucchini, cut in half lengthwise with centers scooped out
→ Sauté Mix
02 -
1 tablespoon olive oil
03 -
2 garlic cloves, finely chopped
04 -
1 small onion, diced
05 -
1 cup mushrooms, diced small
06 -
2 cups spinach, roughly cut
→ Dairy & Flavorings
07 -
1 cup ricotta cheese
08 -
1/4 cup grated Parmesan
09 -
1/4 teaspoon chili flakes (if you want some heat)
10 -
Salt and pepper as needed
11 -
Torn basil leaves for topping (if you like)
# Instructions:
01 -
Turn your oven on to 375°F (190°C) and put parchment on a baking tray. Slice those zucchinis down the middle and scoop the insides out to make little boats.
02 -
Warm up the olive oil in a pan over medium. Throw in your chopped garlic and onion, and let them cook for about 2 minutes until they smell good and get soft.
03 -
Toss the mushrooms into your pan and let them cook down for 3-4 minutes. Then add your spinach and stir until it shrinks down, about 2 minutes. Take the pan off the heat.
04 -
In a bowl, combine your cooked veggie mix with the ricotta, Parmesan, and chili flakes if you're using them. Add some salt and pepper to make it taste just right.
05 -
Stuff each zucchini boat with your cheese and veggie mixture. Put them on your papered baking sheet and cook for 20-25 minutes until the zucchini feels tender when poked.
06 -
Pull your zucchini boats from the oven, sprinkle with fresh basil if you want, and enjoy them while they're hot.
# Notes:
01 -
Feel free to jazz up the filling with stuff like chopped sun-dried tomatoes or colorful bell peppers.
02 -
Don't eat dairy? Just swap in some plant-based cheese substitutes for the ricotta and Parmesan.
03 -
When using frozen spinach, make sure to squeeze out all the water first or your filling will be soggy.