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Delicious Spinach & Ricotta Stuffed Zucchini Boats

Kartoffelspalten mit Gurkendip Recipe
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★★★★★

5 from 15 reviews

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delicious and healthy way to enjoy seasonal produce. Zucchini halves are filled with a flavorful mixture of mushrooms, spinach, ricotta, and Parmesan, then baked to perfection. A sprinkle of red pepper flakes adds a hint of spice, while fresh basil leaves provide a fragrant finish. This dish is a satisfying vegetarian option that is sure to impress!

Ingredients

Scale

Zucchini Boats:

  • 4 medium zucchini, halved lengthwise and scooped out

Filling:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup mushrooms, chopped
  • 2 cups fresh spinach, chopped
  • 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)

Instructions

  1. Preheat the oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Prepare the zucchini: Scoop out the center of the zucchini halves to create boats; set aside.
  3. Sauté aromatics: In a skillet, heat olive oil over medium heat. Sauté garlic and onion until fragrant.
  4. Cook the filling: Add mushrooms, cook until softened. Stir in spinach, cook until wilted. Remove from heat.
  5. Make the filling: Mix ricotta, Parmesan, red pepper flakes, salt, and pepper.
  6. Fill the zucchini: Spoon the ricotta mixture into the zucchini boats.
  7. Bake: Place zucchini on baking sheet and bake for 20-25 minutes until tender.
  8. Garnish and serve: Garnish with fresh basil and serve warm.

Nutrition

Keywords: Zucchini boats, stuffed zucchini, vegetarian recipe, ricotta stuffed zucchini

Find it online: https://www.sanacooks.com/kartoffelspalten-mit-gurkendip-recipe/