Stuffed Zucchini Boats with Ricotta and Mushrooms is a flavorful, nutritious dish that’s perfect for a light dinner or an elegant side. The zucchini acts as the perfect vessel for a savory filling made of ricotta cheese, mushrooms, garlic, and onions. Topped with cheddar cheese, these stuffed zucchinis offer a delightful combination of textures—soft and creamy on the inside, with a crispy, cheesy crust. This recipe is not only easy to prepare but also provides a healthy, low-carb alternative to heavier meals.
Full Recipe:
Ingredients:
- 2 medium zucchinis, washed
- 1 garlic clove, minced
- 1 onion, chopped
- 226g (8 oz) mushrooms, chopped
- 200g ricotta cheese
- Salt and pepper to taste
- Grated cheddar cheese (for topping)
Steps on How to Make It:
Step 1: Prepare the Zucchinis
- Preheat the oven to 180°C (350°F).
- Cut each zucchini in half lengthwise to create the “boats.” Using a spoon, scoop out the flesh to create a hollow space in the center of each half. Leave about 1/4 inch of zucchini flesh around the edges.
- Set the scooped-out zucchini aside and place the zucchini boats on a baking sheet lined with parchment paper. Drizzle them with a little olive oil and season with salt and pepper. Bake for about 10-12 minutes until they begin to soften slightly.
Step 2: Prepare the Filling
- Sauté the onions: In a medium-sized skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until they become soft and translucent.
- Add the mushrooms and garlic: Add the chopped mushrooms and minced garlic to the skillet. Continue cooking for another 5-6 minutes until the mushrooms release their moisture and become golden brown.
- Season the mixture with salt and pepper to taste, then remove from heat.
Step 3: Mix in the Ricotta
- Transfer the mushroom and onion mixture to a bowl. Add the scooped-out zucchini flesh that was set aside earlier, finely chopped.
- Stir in the 200g of ricotta cheese and mix until the filling is well-combined. Taste and adjust seasoning if necessary.
Step 4: Fill the Zucchini Boats
- Remove the pre-baked zucchini boats from the oven. Spoon the ricotta and mushroom filling into each zucchini half, pressing it down lightly to pack the boats.
- Top each zucchini boat generously with grated cheddar cheese.
Step 5: Bake the Stuffed Zucchini Boats
- Place the filled zucchini boats back into the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the zucchinis are tender.
- For a golden-brown crust, you can broil the boats for an extra 2-3 minutes at the end of baking.
Step 6: Serve
- Remove the zucchini boats from the oven and let them cool for a few minutes before serving.
- Garnish with freshly chopped herbs such as parsley or basil, if desired.
Nutrition Facts (Per Serving – Approximate):
- Calories: 250 kcal
- Protein: 12 g
- Carbohydrates: 10 g
- Fat: 18 g
- Saturated Fat: 8 g
- Fiber: 3 g
- Sugars: 4 g
- Sodium: 350 mg
- Vitamin C: 40% of the daily value
- Calcium: 20% of the daily value
- Iron: 8% of the daily value
This meal is packed with vitamins and minerals from the zucchini and mushrooms, while ricotta provides a good source of protein and calcium.
Frequently Asked Questions (FAQs):
1. Can I use other types of cheese instead of ricotta?
Yes! You can substitute ricotta with cream cheese, cottage cheese, or even feta cheese. These will give the dish a different flavor profile but still maintain the creamy texture.
2. Can I make this dish vegan?
Absolutely. To make this dish vegan, you can replace the ricotta cheese with vegan ricotta or a tofu-based filling. Use vegan cheddar cheese for the topping as well.
3. Can I prepare this dish ahead of time?
Yes! You can prepare the filling and hollow out the zucchini boats in advance. Store them separately in the refrigerator for up to 24 hours. When you’re ready to cook, simply assemble the boats, top with cheese, and bake as directed.
4. What other vegetables can I add to the filling?
You can easily customize this recipe by adding other vegetables such as bell peppers, spinach, or grated carrots to the filling for extra nutrition and flavor.
5. Can I freeze stuffed zucchini boats?
Yes, you can freeze stuffed zucchini boats. However, it’s best to freeze them before baking. Once assembled, place the zucchini boats on a baking sheet and freeze them until solid. Then transfer them to a freezer-safe container. When ready to bake, thaw them in the fridge overnight and bake as instructed.
Tips for Making the Perfect Stuffed Zucchini Boats:
- Choose zucchinis of similar size: This ensures that all of the boats will cook evenly and at the same time.
- Pre-bake the zucchini boats: Baking the zucchini boats for 10-12 minutes before stuffing them ensures that they are tender by the time the filling is cooked. This step is essential for preventing undercooked zucchini.
- Don’t overfill the boats: Make sure the filling is packed in tightly, but avoid overfilling as the zucchini will release moisture during baking, which can cause the filling to spill out.
- Cheese variation: Feel free to experiment with different cheeses for the topping. Parmesan, gouda, or a spicy pepper jack can add extra depth of flavor.
Storage Tips:
- In the fridge: Store any leftover stuffed zucchini boats in an airtight container in the refrigerator for up to 3 days. To reheat, place the zucchini in an oven preheated to 180°C (350°F) for about 10-15 minutes or until heated through.
- In the freezer: If freezing uncooked, as mentioned in the FAQ, wrap them in foil and freeze for up to 3 months. For already cooked stuffed zucchinis, wrap them tightly in plastic wrap or foil and freeze for up to 1 month. Reheat from frozen by baking at 180°C (350°F) for 20-25 minutes.
Conclusion:
Stuffed Zucchini Boats with Ricotta and Mushrooms are an excellent dish for those who want a delicious, nutritious, and satisfying meal without a lot of fuss. With a combination of tender zucchini, savory mushroom and ricotta filling, and a golden cheddar cheese crust, this recipe is perfect for weeknight dinners or gatherings with family and friends. The dish is versatile enough to accommodate dietary preferences and can be prepared ahead of time, making it convenient and flavorful. Try this recipe, and enjoy a meal that’s as wholesome as it is delicious!
PrintStuffed Zucchini Boats with Ricotta and Mushrooms
- Total Time: 35mins
Description
Stuffed Zucchini Boats with Ricotta and Mushrooms is a flavorful, nutritious dish that’s perfect for a light dinner or an elegant side. The zucchini acts as the perfect vessel for a savory filling made of ricotta cheese, mushrooms, garlic, and onions. Topped with cheddar cheese, these stuffed zucchinis offer a delightful combination of textures—soft and creamy on the inside, with a crispy, cheesy crust. This recipe is not only easy to prepare but also provides a healthy, low-carb alternative to heavier meals.
Ingredients
- 2 medium zucchinis, washed
- 1 garlic clove, minced
- 1 onion, chopped
- 226g (8 oz) mushrooms, chopped
- 200g ricotta cheese
- Salt and pepper to taste
- Grated cheddar cheese (for topping)
Instructions
Step 1: Prepare the Zucchinis
- Preheat the oven to 180°C (350°F).
- Cut each zucchini in half lengthwise to create the “boats.” Using a spoon, scoop out the flesh to create a hollow space in the center of each half. Leave about 1/4 inch of zucchini flesh around the edges.
- Set the scooped-out zucchini aside and place the zucchini boats on a baking sheet lined with parchment paper. Drizzle them with a little olive oil and season with salt and pepper. Bake for about 10-12 minutes until they begin to soften slightly.
Step 2: Prepare the Filling
- Sauté the onions: In a medium-sized skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until they become soft and translucent.
- Add the mushrooms and garlic: Add the chopped mushrooms and minced garlic to the skillet. Continue cooking for another 5-6 minutes until the mushrooms release their moisture and become golden brown.
- Season the mixture with salt and pepper to taste, then remove from heat.
Step 3: Mix in the Ricotta
- Transfer the mushroom and onion mixture to a bowl. Add the scooped-out zucchini flesh that was set aside earlier, finely chopped.
- Stir in the 200g of ricotta cheese and mix until the filling is well-combined. Taste and adjust seasoning if necessary.
Step 4: Fill the Zucchini Boats
- Remove the pre-baked zucchini boats from the oven. Spoon the ricotta and mushroom filling into each zucchini half, pressing it down lightly to pack the boats.
- Top each zucchini boat generously with grated cheddar cheese.
Step 5: Bake the Stuffed Zucchini Boats
- Place the filled zucchini boats back into the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the zucchinis are tender.
- For a golden-brown crust, you can broil the boats for an extra 2-3 minutes at the end of baking.
Step 6: Serve
- Remove the zucchini boats from the oven and let them cool for a few minutes before serving.
- Garnish with freshly chopped herbs such as parsley or basil, if desired.
- Prep Time: 15mins
- Cook Time: 25mins