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
Scale
- 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