Description
Learn how to make flavorful Spinach Mushroom and Ricotta Stuffed Zucchini Boats with a zesty Lemon Herb Drizzle. Perfect for a delicious and healthy meal!
Ingredients
- 4 medium zucchini
- 1/2 cup (120 ml) plain breadcrumbs
- 2 cup (480 ml) s ricotta
- 1/2 cup (120 ml) grated parmigiano reggiano
- 2 cloves garlic
- 3 medium lemons
- 1/4 cup (60 ml) parsley
- 1/4 cup (60 ml) olive oil
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (3 ml) black pepper
Instructions
- Set your oven to 400°F and adjust the rack to the center position. Slice the zucchini in half lengthwise and remove the seeds using a spoon. Sprinkle the insides with salt and pepper. Pour olive oil over each zucchini half and place them on a baking sheet. Cook in the oven for 20-25 minutes until they are tender when pierced with a fork.
- Finely chop the parsley and mince the garlic cloves. Grate the Parmigiano Reggiano cheese or use a high-quality pre-grated option. Cut one lemon into thin slices.
- Heat olive oil in a pan over medium heat and sauté the garlic until it turns a light golden color. Remove the pan from heat and keep the garlic and oil mixture aside.
- In a large mixing bowl, combine the ricotta, grated Parmigiano Reggiano, breadcrumbs, juice from one lemon, chopped parsley, and the garlic oil mixture.
- Allow the baked zucchini to cool slightly, then fill them with the ricotta mixture. Lightly sprinkle breadcrumbs on top of each zucchini half and arrange the lemon slices in the baking pan. Place the zucchini back in the oven and broil for 5-7 minutes on the middle rack until the cheese is bubbly and browned. Serve with additional grated cheese and lemon wedges. Enjoy your meal!
Notes
- Use premium ricotta for a smoother filling.
- Enhance flavor with freshly squeezed lemon juice.
- Adjust seasoning to achieve a harmonious taste profile.
