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Are you looking for a wonderful, light, and nutritious dish? These stuffed zucchini boats with spinach, mushrooms, and ricotta cheese make the ideal dinner. Stuffed with savory mushrooms, lush spinach, and creamy ricotta cheese, these zucchini boats are as filling as they are healthful. They are delicious as a substantial side dish or as a low-carb main entrée. This dish is a terrific way to enjoy fresh veggies with a twist, and it includes fresh garlic, basil, and a little mozzarella for extra cheesy pleasure!
Ingredients:
- 2 medium zucchini
- 1 tablespoon extra virgin olive oil
- 2 cups of fresh spinach, or ¼ cup thawed frozen spinach
- ½ cup sliced mushrooms
- 1 teaspoon minced garlic
- 1 tablespoon fresh chopped basil
- ½ cup ricotta cheese
- ¼ cup shredded mozzarella cheese
- ¼ teaspoon kosher salt
- Pinch of black pepper
Guidelines:
Warm up the oven:
Turn the oven on to 375°F, or 190°C.
First, prepare a baking sheet by gently oiling it or lining it with parchment paper.
Get the zucchini ready:
Slice the zucchini lengthwise in half, then remove the seeds and a portion of the flesh to form a “boat” shape, leaving a ¼-inch border of zucchini.
With the sliced sides facing up, arrange the zucchini halves on the baking sheet that has been prepared.
Sprinkle with a little pinch of salt and pepper and drizzle with a little olive oil. Put aside.
Heat the Filling.
One tablespoon of olive oil is heated over medium heat in a skillet.
Add the minced garlic and cook, stirring, for about 30 seconds, or until fragrant.
When the mushrooms begin to soften, add the sliced ones and simmer for three to four minutes.
When adding spinach to the pan, make sure it has thawed and been well drained if using frozen spinach. Cook the spinach for an additional two to three minutes, or until it wilts.
Take the skillet off of the burner and add the fresh basil.
Let the mixture cool down a little.
Prepare the Ricotta combination by combining the spinach and mushroom combination with the ricotta cheese in a mixing dish. Mix well until well blended.
Puff the Boats with Zucchini:
Using a spoon, generously fill each hollowed-out zucchini half with the ricotta, spinach, and mushroom mixture.
Evenly distribute the mozzarella cheese shreds on top of every filled zucchini.
Bake the Boats of Zucchini:
Put the baking sheet with the filled zucchini boats into the oven that has been prepared. Bake for 20 to 25 minutes, until the cheese is melted and golden on top and the zucchini is soft.
To serve, take the zucchini boats out of the oven and allow them to cool a little. If preferred, garnish with more fresh basil or a drizzle of olive oil.
In conclusion, these stuffed zucchini boats with spinach, mushrooms, and ricotta cheese are the ideal way to have a hearty, vegetable-rich supper. This recipe is tasty and certain to please. It combines creamy ricotta, sautéed spinach, and mushrooms with soft zucchini and melting mozzarella on top. These filled zucchini boats are a tasty and nutritious complement to any dinner, whether they are served as a side dish or the main course!
