Zucchini with Ricotta (Print Version)
# Ingredients:
→ Base
01 -
4 medium zucchini, split lengthwise and hollowed out
→ Filling Base
02 -
2 cloves garlic, finely chopped
03 -
1 small onion, diced small
04 -
1 tablespoon olive oil
05 -
2 cups fresh spinach, roughly chopped
06 -
1 cup mushrooms, diced
→ Cheese & Seasonings
07 -
Salt and pepper as needed
08 -
1/4 teaspoon red chili flakes (optional)
09 -
1/4 cup grated Parmesan cheese
10 -
1 cup ricotta cheese
11 -
Fresh basil leaves for topping (optional)
# Instructions:
01 -
Set your oven to 375°F (190°C) and get a baking tray ready with parchment. Halve the zucchini lengthwise and carefully remove the middle to make a hollow space.
02 -
Warm up some olive oil in a pan over medium heat. Toss in the garlic and onion, letting them cook and soften for about 2 minutes until they smell delicious.
03 -
Add the mushrooms to the pan, cooking them for 3-4 minutes until tender. Stir in the spinach and keep cooking until it just wilts, which takes about 2 more minutes. Take the skillet off the stove.
04 -
Combine the cooked veggies with ricotta, Parmesan, and red chili flakes (if you'd like some heat). Add salt and pepper to your preference.
05 -
Fill the zucchini boats evenly with your cheesy veggie mix. Arrange them on the tray you prepared earlier and bake for 20-25 minutes until the zucchinis are nice and tender.
06 -
Pull the zucchinis out of the oven, sprinkle fresh basil on top if you'd like, and serve them warm.
# Notes:
01 -
Feel free to add extras like diced bell peppers or sun-dried tomatoes to the filling.
02 -
Make this dish vegan by using non-dairy ricotta and Parmesan substitutes.
03 -
If you're using frozen spinach, make sure to squeeze out the water after thawing.