🥒 Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
📝 Ingredients:
- 3–4 medium zucchini
- 1 cup ricotta cheese
- 1 cup fresh spinach (chopped)
- 1 cup mushrooms (finely chopped)
- 2 cloves garlic (minced)
- ½ cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 1 tablespoon olive oil
- Salt and black pepper (to taste)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Optional: red chili flakes
👩🍳 Instructions:
- Preheat oven to 180°C (350°F).
- Prepare zucchini:
- Slice zucchini in half lengthwise.
- Scoop out the center to create “boats.”
- Lightly brush with olive oil and sprinkle with salt.
- Cook filling:
- Heat olive oil in a pan.
- Add garlic and sauté for 30 seconds.
- Add mushrooms and cook until soft.
- Stir in spinach and cook until wilted.
- Season with salt, pepper, oregano, and basil.
- Mix cheese filling:
- In a bowl, combine ricotta with the cooked veggie mixture.
- Stuff zucchini:
- Fill each zucchini boat with the mixture.
- Top with mozzarella and parmesan.
- Bake:
- Place in a baking dish and bake for 20–25 minutes
- Until zucchini is tender and cheese is golden.
❓ Q & A:
Q: Can I make this recipe low-carb?
A: It’s already low-carb and keto-friendly!
Q: Can I replace ricotta cheese?
A: Yes, you can use cottage cheese or cream cheese.
Q: Can I add protein?
A: Absolutely—add cooked chicken, ground beef, or even chickpeas.
Q: How do I store leftovers?
A: Store in the fridge for up to 3 days in an airtight container.
Q: Can I freeze zucchini boats?
A: Yes, but best texture is when eaten fresh. Freeze before baking for better results.