Ricotta Stuffed Zucchini Boats
Zucchini halves filled with creamy ricotta, Parmesan, spinach, and mushrooms and baked until golden.
Equipment
- Baking dish
- Large skillet
- Spoon
Ingredients
Main Ingredients
- 4 medium zucchini halved lengthwise and seeded
- 1 cup fresh spinach chopped
- 1 cup mushrooms diced
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese divided
- 2 cloves garlic minced
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Heat. Heat the oven to 375 F.
- Boats. Halve the zucchini and scoop out the seeds.
- Cook. Saute the garlic, mushrooms, and spinach in oil and season.
- Fill. Mix the vegetables with the ricotta and half of the Parmesan and spoon into the boats.
- Bake. Top with the remaining Parmesan and bake 25 to 30 minutes until golden.
Notes
Substitutions: Use drained cottage cheese in place of ricotta.
Tips: Squeeze the spinach dry.
Storage: Refrigerate for up to 3 days.
Nutrition is calculated per serving of two halves.