Description
Discover how to make delicious Santorini Zucchini Boats filled with spinach, herbed feta, and mushrooms. Perfect for a Mediterranean-inspired meal.
Ingredients
- 2 medium size zucchini
- 1 tablespoon (15 ml) olive oil
- 8 ounce (227 g) s sliced mushrooms roughly chopped
- kosher salt, pepper, Italian seasoning crushed red pepper flakes to taste
- 6 ounce (170 g) s chopped spinach
- 5 cloves garlic minced
- 1 cup (240 ml) shredded moz zarella cheese
- 1/4 cup (60 ml) shredded parmesan cheese
Instructions
- Cut the zucchinis lengthwise into two parts. Use a spoon to hollow out the centers, creating space for stuffing. Arrange the zucchini halves on a baking tray.
- Heat a pan over medium flame. When warm, pour in the olive oil, then add the chopped mushrooms, and season with kosher salt, pepper, Italian seasoning, and crushed red pepper flakes. Sauté for 4 to 5 minutes. Introduce the spinach and minced garlic, cooking for an additional 2 minutes. Add more olive oil if necessary.
- Take the pan off the heat and mix in half of the mozzarella and parmesan cheese.
- Sprinkle kosher salt and pepper over the zucchini halves. Fill them with the cheesy mushroom mixture.
- Place the stuffed zucchini halves into an oven preheated to 425 degrees Fahrenheit. Bake for 20 to 25 minutes. In the final 3 minutes, scatter the remaining mozzarella and parmesan cheese on top.
Notes
- Take care not to pierce zucchini skin to keep stuffing intact.
- Sauté mushrooms until golden to enhance flavor and avoid sogginess.
- Wilt spinach completely before combining with cheeses for even mixing.
