Cheesy Veggie Zucchini Boats (Print Version)
# Ingredients:
→ Fresh Produce
01 -
2 mid-sized zucchini, ripe and sturdy
02 -
2 cups raw spinach (or ¼ cup defrosted frozen spinach)
03 -
½ cup mushrooms, newly sliced
04 -
1 teaspoon raw minced garlic
05 -
1 tablespoon raw basil leaves, diced
→ Dairy & Cheese
06 -
½ cup full-fat ricotta cheese
07 -
¼ cup mozzarella cheese, newly grated
→ Pantry Items
08 -
1 tablespoon pure olive oil
09 -
½ teaspoon sea salt
10 -
Ground black pepper, as needed
# Instructions:
01 -
Begin by warming your oven to a hot 425°F (220°C). This high heat will make sure you get that nice golden top we want.
02 -
Grab your zucchini and trim the ends. With a sharp knife, gently scoop out the middle of each zucchini, keeping walls about ¼-inch thick to form your boats. Try to get all seeds and extra flesh out, but work carefully so you don't poke through the bottom or sides.
03 -
Heat the olive oil in a pan over medium-high heat. Toss in mushrooms and spinach, letting them cook until spinach softens and mushrooms get tender, roughly 2-3 minutes. Add the garlic and basil, cooking just one more minute to bring out their smell.
04 -
Take the pan off the heat and mix in ricotta and mozzarella until everything's well blended. Add sea salt and black pepper to match your taste.
05 -
Spoon the filling equally into your hollowed zucchini boats. Stick them in the oven and cook for 15-20 minutes, or until you can easily poke the zucchini with a fork and the top bubbles with a lovely golden color.
# Notes:
01 -
These hollow zucchini treats work great as a simple main dish or hearty side. You can get them ready ahead of time and pop them in the oven right before you need them.
02 -
For the best outcome, go for medium zucchini that feel solid and look fresh. Bigger zucchini might need to cook longer.