Stuffed zucchini boats with ricotta are a delightful and nutritious dish that is both easy to prepare and pleasing to the palate. Perfect as an appetizer or a light main dish, this recipe combines the subtle flavor of zucchini with a rich, creamy filling made from ricotta, spinach, and Parmesan cheese. Baked to perfection and garnished with fresh basil, these stuffed zucchini boats are sure to impress your family and friends.
Ingredients
• 4 medium zucchini
• 1 tablespoon olive oil
• 2 cloves garlic, grated
• 2 cups baby spinach, chopped
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon dried oregano
• Salt and pepper, to taste
• 1/4-1/2 cup mozzarella cheese
• Fresh basil, chopped (for garnish)
• Optional: red pepper for added heat
Directions
1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Prepare the Zucchini: Cut each zucchini in half lengthwise. Use a spoon to scoop out the flesh, leaving about 1/4-inch thick shells to create the zucchini boats. Chop the scooped-out zucchini flesh and set it aside.
3. Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the grated garlic and cook for about 1 minute until it becomes fragrant. Add the chopped spinach and the reserved zucchini flesh to the skillet. Cook for 3-4 minutes until the spinach is wilted and the zucchini is tender.
4. Prepare the Filling: Remove the skillet from heat and transfer the spinach-zucchini mixture to a mixing bowl. Let it cool slightly. Add the ricotta cheese, grated Parmesan cheese, dried oregano, salt, and pepper to the bowl. Stir well to combine all the ingredients.
5. Fill the Zucchini Boats: Spoon the ricotta-spinach mixture evenly into the zucchini boats, pressing gently to pack the filling. Place the stuffed zucchini boats on the prepared baking sheet.
6. Add the Cheese: Sprinkle the shredded mozzarella cheese over each stuffed zucchini boat.
7. Bake: Bake in the preheated oven for 20-25 minutes, or until the zucchini boats are tender and the cheese is melted and bubbly.
8. Garnish and Serve: Remove the zucchini boats from the oven and garnish with chopped fresh basil before serving. Serve hot.
Preparation and Cooking Details
• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories: Approximately 250 kcal per serving
