Zucchini Boats with Ricotta (Print Version)
# Ingredients:
→ Base
01 -
4 medium-sized zucchini, halved down the middle and the insides removed
→ Filling Base
02 -
1 tablespoon of olive oil
03 -
2 garlic cloves, minced
04 -
1 small onion, chopped finely
05 -
2 cups of fresh spinach, roughly chopped
06 -
1 cup of mushrooms, diced
→ Cheese & Seasonings
07 -
1/4 teaspoon optional red chili flakes
08 -
Salt and pepper to your liking
09 -
A cup of ricotta cheese
10 -
A quarter cup of grated Parmesan
11 -
Optional fresh basil leaves to decorate
# Instructions:
01 -
Set your oven to preheat at 375°F (190°C). Cover a baking sheet with parchment paper. Slice your zucchini longways and scoop out the middle to form little shells.
02 -
Warm a skillet on medium heat with olive oil. Toss in the minced garlic and onion. Let them sauté until fragrant, about 2 minutes.
03 -
Drop the mushrooms into the skillet and cook for 3-4 minutes so they soften up. Add spinach and cook until it wilts, roughly 2 more minutes. Take the skillet off the heat.
04 -
Stir together the cooked vegetables with ricotta, Parmesan, and any red chili flakes if you're using them. Add salt and pepper to taste.
05 -
Fill each zucchini shell with the cheese and veggie mix. Arrange them on the parchment-covered baking sheet and bake for 20-25 minutes until the zucchini gets soft.
06 -
Take the zucchini shells out of the oven. If you like, add fresh basil on top and dig in while they're hot.
# Notes:
01 -
Switch things up by adding extras like chopped bell peppers or sun-dried tomatoes to the filling.
02 -
For a plant-based option, swap in vegan ricotta and Parmesan.
03 -
Using frozen spinach? Make sure you thaw and squeeze out all the moisture first.