Cheesy Stuffed Zucchini Boats (Print Version)
# Ingredients:
→ Fresh Produce
01 -
2 medium zucchini, fresh and firm
02 -
2 cups fresh spinach (or ¼ cup thawed frozen spinach)
03 -
½ cup mushrooms, freshly sliced
04 -
1 teaspoon fresh minced garlic
05 -
1 tablespoon fresh basil leaves, chopped
→ Dairy & Cheese
06 -
½ cup whole milk ricotta cheese
07 -
¼ cup mozzarella cheese, freshly shredded
→ Pantry Items
08 -
1 tablespoon extra virgin olive oil
09 -
½ teaspoon kosher salt
10 -
Fresh ground black pepper, to taste
# Instructions:
01 -
Start by preheating your oven to a toasty 425°F (220°C). This high temperature will help achieve that perfect golden-brown top we're looking for.
02 -
Take your zucchini and cut off the stem ends. Using a sharp knife, carefully hollow out the center of each zucchini, leaving about ¼-inch thick walls to create your boats. Make sure to remove all seeds and excess flesh, but be gentle to avoid puncturing the bottom or sides.
03 -
Warm the olive oil in a skillet over medium-high heat. Add your mushrooms and spinach, cooking them until the spinach wilts and the mushrooms become tender, about 2-3 minutes. Toss in the garlic and fresh basil, letting them cook for just another minute to release their flavors.
04 -
Remove the skillet from heat and stir in the ricotta and mozzarella cheeses until well combined. Season the mixture with kosher salt and freshly ground black pepper to taste.
05 -
Evenly divide the filling between your prepared zucchini boats. Place them in the oven and bake for 15-20 minutes, or until the zucchini is tender when pierced with a fork and the top is bubbling with a beautiful golden-brown color.
# Notes:
01 -
These stuffed zucchini boats are a perfect light main course or satisfying side dish. They can be prepared in advance and baked just before serving.
02 -
For best results, choose medium-sized zucchini that are firm and fresh. Larger zucchini may need additional cooking time.