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Garden-Fresh Stuffed Zucchini Boats: A Nutritious and Flavorful Delight

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These Garden-Fresh Stuffed Zucchini Boats are a perfect blend of creamy ricotta filling and nutritious vegetables. They deliver a satisfying bite without being too heavy, making them a delicious option for a light main course or a hearty side dish. Packed with flavors and topped with fresh basil, these baked zucchini boats are both wholesome and delightful.

Ingredients

Zucchini Base:

  • Medium zucchini, halved lengthwise and hollowed out

Savory Ricotta Filling:

  • Olive oil
  • Garlic, minced
  • Small onion, finely chopped
  • Mushrooms, chopped
  • Fresh spinach, chopped
  • Ricotta cheese
  • Parmesan cheese, grated
  • Red pepper flakes (optional)
  • Salt and pepper

For Garnish:

  • Fresh basil (optional)

Instructions

  1. Prepare the Zucchini:
    • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
    • Cut the zucchini in half lengthwise and scoop out the center to create a cavity for the filling.
  2. Sauté the Vegetables:
    • Heat olive oil in a skillet over medium heat.
    • Add minced garlic and chopped onion, cooking until fragrant (about 2 minutes).
    • Stir in mushrooms and cook for another 3-4 minutes until softened.
  3. Wilt the Spinach:
    • Add chopped spinach and cook until wilted (about 2 minutes).
    • Remove from heat.
  4. Create the Creamy Filling:
    • Mix ricotta cheese and grated Parmesan into the skillet.
    • Season with red pepper flakes, salt, and pepper to taste.
  5. Assemble the Zucchini Boats:
    • Spoon the ricotta mixture generously into each hollowed zucchini half.
  6. Bake to Perfection:
    • Place the stuffed zucchini boats on the prepared baking sheet.
    • Bake for 20-25 minutes, or until the zucchini is tender and the filling is lightly golden.
  7. Garnish and Serve:
    • Remove from the oven and garnish with fresh basil.
    • Serve warm and enjoy!

Notes

  • You can add cooked ground turkey or sausage for extra protein.
  • For a vegan option, replace ricotta with a dairy-free alternative.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

 

Find it online: https://friendlywell.com/garden-fresh-stuffed-zucchini-boats-a-nutritious-and-flavorful-delight/