Ingredients
Zucchini Boats
- 4 whole zucchini, medium-sized, halved and hollowed
Filling
- 1 tbsp olive oil
- ½ cup onion, diced
- 1 clove garlic, minced
- 1 cup sliced mushrooms (baby bella or cremini)
- Chopped zucchini flesh (from hollowed zucchini)
- 2 cups fresh spinach, roughly chopped
- 1 cup whole milk ricotta cheese
- ¼ cup grated Parmesan cheese, plus extra for topping
- ¼ tsp red pepper flakes (optional)
- Salt and pepper, to taste
Topping
- ½ cup shredded mozzarella cheese
- 1 tbsp fresh basil, chopped, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a 9×13″ baking dish and set it aside to prepare for baking the zucchini boats.
- Prepare Zucchini: Slice each zucchini in half lengthwise and use a spoon to gently scoop out the centers, creating hollow boats. Finely chop the scooped-out flesh to incorporate into the filling mixture.
- Sauté Vegetables: In a skillet heated over medium heat, add the olive oil. Sauté diced onion and minced garlic until fragrant and translucent. Add sliced mushrooms and the chopped zucchini flesh, cooking until tender. Finally, toss in the fresh spinach and cook until wilted. Allow the mixture to cool slightly before combining with cheese to maintain a creamy texture.
- Make Filling: In a medium mixing bowl, combine the sautéed vegetable mixture with ricotta cheese, grated Parmesan, red pepper flakes (if using), salt, and pepper. Stir gently until the filling is creamy and evenly blended.
- Stuff Zucchini Boats: Generously spoon the ricotta and vegetable filling into each hollowed zucchini half, letting the filling dome slightly on top. Sprinkle shredded mozzarella evenly over each stuffed boat.
- Bake: Arrange the stuffed zucchini boats in the prepared baking dish and bake in the preheated oven for 20–25 minutes, or until the tops are bubbly and lightly browned.
- Garnish and Serve: Remove the boats from the oven, sprinkle with freshly chopped basil, allow to cool slightly, and serve warm for a satisfying dinner inspired by Grandma’s traditional recipe.
Notes
- Use medium-sized zucchini for best results, as larger ones may be harder to bake evenly.
- Whole milk ricotta contributes to a creamier filling; part-skim ricotta may make the filling less rich.
- Feel free to add other herbs like oregano or thyme for additional flavor.
- Red pepper flakes are optional but add a nice subtle heat to the dish.
- Leftover stuffing can be refrigerated and used as a spread or pasta filling.
- For a gluten-free meal, ensure all cheeses are gluten-free certified.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American, Italian
- Diet: Vegetarian
