Effortless Stuffed Zucchini Boats (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil, extra virgin
02 -
2 average-sized zucchini
03 -
2 cups of fresh spinach leaves or ¼ cup thawed frozen spinach
04 -
½ cup of mushroom slices
05 -
1 teaspoon of garlic, finely minced
06 -
½ cup of ricotta cheese
07 -
¼ teaspoon of salt, preferably kosher
08 -
A pinch of pepper, freshly cracked
09 -
¼ cup of mozzarella cheese, shredded
10 -
1 tablespoon of basil, freshly chopped
# Instructions:
01 -
Turn your oven on to heat up to 425°F.
02 -
Trim off the stem from each zucchini. Carefully cut out the inside flesh to leave a hollow area with about ¼-inch thickness around the edges. Be cautious not to damage the bottom or sides.
03 -
Put the hollowed zucchini onto a baking dish or tray that’s safe to put in the oven. Put it aside for now.
04 -
In a skillet over medium heat, warm up the olive oil. Add mushrooms and spinach, stirring for a couple of minutes till the spinach softens and mushrooms cook down.
05 -
Stir in the chopped basil and minced garlic. Let these cook for about a minute, then take the mixture off the heat.
06 -
Stir the cooked veggies together with the ricotta and mozzarella. Sprinkle in the salt and pepper to season it all.
07 -
Split the cheese and veggie mixture evenly into four and spoon it into each hollowed zucchini.
08 -
Bake the zucchini in the oven for around 15-20 minutes, or until they’re soft when poked and the stuffing is golden and bubbling.
# Notes:
01 -
You can swap fresh spinach for frozen. Just ensure zucchini isn’t overdone so it doesn’t turn soggy.