Cheesy Ricotta Zucchini Boats (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon of olive oil, extra virgin
02 -
4 medium zucchini sliced in half lengthwise
→ Aromatics & Vegetables
03 -
1 small onion diced finely
04 -
2 cups spinach, coarsely chopped
05 -
1 cup mushrooms, fresh and chopped small
06 -
2 garlic cloves, minced finely
→ Cheese & Seasonings
07 -
1/4 teaspoon red chili flakes (optional if you want spice)
08 -
1 cup ricotta cheese made with whole milk
09 -
A pinch each of fresh-ground black pepper and salt
10 -
1/4 cup Parmesan cheese, grated fresh
11 -
Fresh basil leaves to sprinkle on top
# Instructions:
01 -
Set your oven to 375°F (190°C) and get a baking sheet ready by covering it with parchment paper. This'll save cleanup time later.
02 -
Scoop out the seeds and center from each zucchini half, leaving enough flesh (around 1/4 inch thick) to hold your filling.
03 -
Warm up olive oil over medium heat in a skillet. Toss in minced garlic and the diced onion. Let them cook together for about 2 minutes until the aroma hits you and onions start looking clear.
04 -
Stir in mushrooms and let them cook until soft and no longer watery, about 3-4 minutes. Spinach goes in next—cook just until it shrinks down, which'll take another couple minutes.
05 -
After taking the skillet off the heat, fold in your ricotta, grated Parmesan, and red pepper flakes (if using). Adjust the salt and pepper to get the flavor you like.
06 -
Carefully load up each zucchini half with the cheesy mixture. Arrange them on the parchment-lined baking sheet. Bake for 20-25 minutes—use a fork to check that the zucchini is nice and tender.
07 -
When ready, pull the tray out and let the zucchini cool briefly. Add fresh-cut basil over the top. Serve while it's still warm.
# Notes:
01 -
Optional mix-ins like diced bell peppers or sun-dried tomatoes can jazz up the filling.
02 -
Make it dairy-free by swapping out cheese for plant-based options.
03 -
Don’t forget to thaw and press frozen spinach dry if that’s what you’re using.
04 -
Refrigerate leftovers in an airtight box for up to 3 days.