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

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish/Side
Cuisine: Mediterranean
Ingredients Method Notes

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

Method
 

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