Description
Discover how to make delicious Spinach Mushroom and Ricotta Stuffed Zucchini Boats with this easy recipe. Perfect for a healthy and flavorful meal!
Ingredients
- 2 medium zucchini (300g)
- 1 tablespoon extra virgin olive oil (15ml)
- 2 cups fresh spinach (or 60ml defrosted frozen spinach)
- ½ cup sliced mushrooms (75g)
- 1 teaspoon (5 ml) minced garlic
- 1 tablespoon (15 ml) fresh chopped basil
- 1/2 cup (120 ml) cream cheese
- 1/4 cup (60 ml) shredded cheddar cheese
- 1/4 teaspoon (1 ml) sea salt
- pinch black pepper
Instructions
- Set your oven to heat up to 425°F.
- Slice off the top stem of each zucchini. With a sharp knife, carefully hollow out the center, leaving a ¼-inch border to form a boat shape. Ensure you remove seeds and extra flesh without damaging the bottom or sides.
- Arrange the prepared zucchini on a baking tray or oven-safe dish and put them aside.
- Warm the olive oil in a pan on medium-high heat, then add the spinach and mushrooms. Stir for 2-3 minutes until the spinach wilts and the mushrooms are tender.
- Incorporate the garlic and basil, cooking for an additional minute before taking the pan off the heat.
- Combine the cream cheese and cheddar cheese with the vegetable mixture, seasoning it with salt and a touch of black pepper.
- Divide the cheese mixture into four portions, filling each zucchini boat evenly, and place them in the oven.
- The baking time will differ based on the size of the zucchini boats; medium-sized ones should bake for about 15-20 minutes. The zucchini boats are done when they are tender to the fork and the filling is bubbling with a golden top.
Notes
- Note: Save time by using defrosted frozen spinach instead of fresh spinach.
- Second note: Enhance the flavor and nutrients by adding extra vegetables or protein to the cheese mixture.
- Third note: Achieve a creamier texture by incorporating a bit of milk or cream into the cheese mixture before filling the zucchini boats.