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1. Preheat the Oven
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Zucchini Boats
Cut the zucchini lengthwise and scoop out the centers using a spoon, creating hollow “boats.” Set the zucchini halves aside.
3. Sauté the Vegetables
Heat olive oil in a skillet over medium heat.
Add the garlic and onion and sauté for 2 minutes until fragrant and the onion becomes soft.
Add the mushrooms and cook for 3-4 minutes, stirring occasionally, until they soften.
Stir in the spinach and cook until it wilts, about 2 minutes. Remove the skillet from the heat.
4. Make the Filling
In the same skillet with the veggies, add ricotta cheese and Parmesan cheese.
Stir until the mixture becomes creamy and smooth.
Season with red pepper flakes (if using), salt, and pepper to taste.
5. Stuff the Zucchini
Spoon the cheese and vegetable mixture evenly into the hollowed zucchini halves, pressing the filling down lightly to fit all of it into the boats.
6. Bake
Arrange the stuffed zucchini boats on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the filling is slightly golden on top.
7. Garnish and Serve
Garnish with fresh basil before serving for an added touch of color and flavor.
Serving Suggestions
As a Main Dish: Serve as a standalone vegetarian main dish with a light salad or some roasted vegetables.
As a Side Dish: Pair with grilled meats or fish for a healthy and satisfying side.
With Rice or Quinoa: Serve alongside brown rice or quinoa to make it a fuller, more filling meal.
Top with Extra Cheese: Sprinkle more Parmesan or mozzarella on top before baking for an extra cheesy crust.
Cooking Tips
Use Fresh Zucchini: Use medium-sized, firm zucchinis for this dish. Avoid using zucchinis that are too large, as they tend to be watery and can make the boats soggy.
Customize the Filling: Feel free to add additional ingredients to the filling, such as sun-dried tomatoes, olives, or crumbled feta cheese, to suit your tastes.
Bake Longer for Crispier Topping: If you prefer a more golden and crispy top, you can broil the zucchini boats for the last 2-3 minutes of baking.
Nutritional Benefits
Zucchini: Zucchini is low in calories, high in fiber, and a great source of vitamin C, which helps support the immune system.
Ricotta Cheese: A great source of calcium and protein, ricotta supports strong bones and muscle health.
Spinach: Spinach is packed with iron, vitamin K, and antioxidants that help maintain healthy blood, bones, and protect cells from damage.
Mushrooms: Mushrooms are rich in vitamin D and fiber, and they help support immune health and digestion.
Olive Oil: Olive oil is a heart-healthy fat, high in monounsaturated fats that can reduce inflammation and support cardiovascular health.
Storage
Leftovers: Store any leftover stuffed zucchini boats in an airtight container in the fridge for up to 3 days.
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