Cheesy Zucchini Boats (Print Version)
# Ingredients:
→ Fresh Produce
01 -
1 tablespoon chopped fresh basil leaves
02 -
1 teaspoon minced garlic, fresh
03 -
½ cup freshly sliced mushrooms
04 -
2 cups spinach, fresh (or ¼ cup thawed frozen spinach)
05 -
2 medium zucchini, firm and fresh
→ Dairy & Cheese
06 -
¼ cup mozzarella cheese, shredded fresh
07 -
½ cup ricotta cheese, whole milk
→ Pantry Items
08 -
½ teaspoon kosher salt
09 -
Freshly ground black pepper, add to taste
10 -
1 tablespoon olive oil, extra virgin
# Instructions:
01 -
Fire up your oven to 425°F (220°C) so it gets hot enough for a crispy, golden topping. High heat is the trick here.
02 -
Slice off the stem ends of the zucchini. Then, use a sharp blade to carve out the middle, leaving about a ¼-inch thick border to form a 'boat.' Scoop out the seeds and flesh gently without breaking the base or sides.
03 -
Heat olive oil in a medium skillet over medium-high heat. Toss in the mushrooms and spinach, cooking for 2-3 minutes until the mushrooms are soft and the spinach is wilted. Add the garlic and basil, stirring for another minute so the aromas pop.
04 -
Take the skillet off the heat. Mix in the mozzarella and ricotta cheeses until it's all combined. Sprinkle in some kosher salt and a pinch of black pepper to bring out the flavor.
05 -
Fill each zucchini boat with the cheesy mixture, spreading it evenly. Pop them in your hot oven and bake for around 15-20 minutes. They’re ready once the zucchini feels tender and the top is bubbling, golden, and delicious-looking.
# Notes:
01 -
These veggie-packed zucchini boats are a great choice as a light meal or hearty side. You can prep them early and bake when you're ready to eat.
02 -
Pick medium-sized zucchini that feel firm to the touch for best results. If you're using bigger ones, they may take a little longer in the oven.