Stuffed Zucchini Boats
Delicious zucchini halves filled with a cheesy spinach mixture, perfect for a healthy weeknight dinner or a special occasion.
Ingredients
For the Filling
- 1 cup ricotta cheese Provides creaminess
- 1 cup fresh spinach, chopped Can be substituted with kale
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
For the Zucchini
- 4 medium zucchini Choose medium-sized for best results
For Topping
- 1 cup mozzarella cheese, grated For a bubbly, golden finish
- 1 tablespoon olive oil Drizzle on stuffed zucchini
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and scoop out some of the flesh to create boats.
- In a bowl, mix together the ricotta cheese, spinach, garlic powder, salt, pepper, and Italian seasoning.
Assembly & Cooking
- Fill the zucchini halves with the ricotta mixture.
- Place the stuffed zucchini on a baking dish and drizzle with olive oil.
- Top with grated mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes, until the zucchini is tender and the cheese is bubbly and golden.
Serving
- Serve warm, and consider pairing with a fresh side salad or garlic bread.
Notes
To ensure the best results, choose medium-sized zucchinis. You can experiment with different herbs or add sautéed onions or tomatoes for extra flavor.