Yummy Spinach Mushroom Boats (Print Version)
# Ingredients:
→ Pantry Items
01 -
A tablespoon of olive oil, the extra virgin kind
02 -
A couple of pinches—about ½ teaspoon—of kosher salt
03 -
Add black pepper, freshly ground, and season to your preference
→ Fresh Produce
04 -
Two medium zucchini that are nice and firm
05 -
Fresh spinach, 2 cups (or use ¼ cup of thawed, frozen spinach)
06 -
A half cup of mushrooms, freshly sliced up
07 -
Chop up a teaspoon of fresh garlic
08 -
A tablespoon of fresh basil leaves, finely chopped
→ Dairy & Cheese
09 -
Use half a cup of ricotta cheese, whole milk
10 -
A quarter cup of mozzarella, shredded fresh
# Instructions:
01 -
Set your oven to heat up to 425°F (220°C). This temperature will make the tops golden, and everything cooks up deliciously.
02 -
Trim off the ends of your zucchini. Carefully use a knife to hollow out the middle, leaving some thickness (around ¼ inch) for sturdy 'boats.' Be gentle when removing seeds so you don’t make holes in the bottom or sides.
03 -
Pour that olive oil into a skillet and warm it over medium-high heat. Toss in the spinach and mushrooms. Cook for 2-3 minutes until the spinach is soft and the mushrooms are tender. Add your garlic and basil, stirring just for a minute more to bring out their flavors.
04 -
Take the skillet off the heat. Stir in the ricotta and mozzarella until blended and even. Add a sprinkle of kosher salt and some pepper to make it taste just right.
05 -
Spoon the cheesy mixture into your zucchini. Lay them out on a tray and pop it in the oven. Leave them to cook for about 15-20 minutes, long enough for the zucchini to soften and the tops to get lovely and bubbly with brown edges.
# Notes:
01 -
These zucchini boats are perfect as a light meal or a hearty side dish. You can make them ahead of time and bake them just before it's time to eat.
02 -
Pick zucchini that are not too big and are freshly firm. If your zucchini are bigger, you might need to bake them a little longer.