Description
Discover how to create a delicious Spinach Mushroom and Ricotta Stuffed Zucchini with this easy recipe. Learn step-by-step instructions for a tasty, healthy dish!
Ingredients
- 2 medium zucchini
- 1 tablespoon (15 ml) extra virgin olive oil
- 2 cup (480 ml) s fresh spinach (or 1/4 cup (60 ml) defrosted froz en spinach)
- 1/2 cup (120 ml) sliced mushrooms
- 1 teaspoon (5 ml) minced garlic
- 1 tablespoon (15 ml) fresh chopped basil
- 1/2 cup (120 ml) ricotta cheese
- 1/4 cup (60 ml) shredded moz zarella cheese
- 1/4 teaspoon (1 ml) kosher salt
- Pinch black pepper
Instructions
- Set your oven to preheat at 425 degrees F.
- Begin by slicing off the top end of each zucchini. Carefully hollow out the middle with a sharp knife, ensuring you leave a ¼-inch border intact to form a boat shape. Remove the seeds and any extra flesh without piercing the bottom or sides.
- Arrange the prepared zucchini on a baking sheet or an oven-safe dish and put it aside.
- Warm the oil in a pan over medium-high heat, then introduce the spinach and mushrooms. Cook for 2-3 minutes until the spinach wilts and the mushrooms soften.
- Add the garlic and basil, cooking for an additional minute before taking the pan off the heat.
- Combine the ricotta and mozzarella cheeses, seasoning the mixture with salt and pepper.
- Portion the cheese mixture into four parts and fill each zucchini boat evenly. Place them in the oven.
- The cooking time may vary based on the size of the zucchini boats; medium ones typically require 15-20 minutes. The dish is done when the zucchini is tender to a fork and the filling is bubbly and golden on top.
Notes
- Use a spoon to gently scoop out the zucchini seeds after cutting to maintain the boat shape.
- Ensure spinach is wilted and mushrooms are soft for better flavor blending.
- Stir in garlic and basil just before removing from heat to keep them fresh and aromatic.