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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Zucchini, also known as courgette in Britain, is a versatile vegetable that can be enjoyed in countless ways. One delightful method of preparation is to hollow out these green beauties and fill them with a flavour-packed mixture. This article explores a wholesome recipe for Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats, perfect for a light lunch, a satisfying side dish, or a vegetarian main course.

Ingredients

To create this delectable dish, you’ll need the following ingredients:

• 4 medium zucchinis (courgettes)
• 200g mushrooms, finely chopped (preferably chestnut or button mushrooms)
• 200g fresh spinach, washed and roughly chopped
• 250g ricotta cheese
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 50g grated Parmesan cheese (plus extra for topping)
• 1 teaspoon olive oil
• Salt and freshly ground black pepper, to taste
• Fresh basil or parsley, for garnish (optional)

Method

1. Prepare the Zucchini: Begin by preheating your oven to 190°C (375°F). While it heats up, wash the zucchinis and slice them in half lengthwise. Use a spoon to scoop out the seeds and some of the flesh to create little boats. Be careful not to scoop too deeply; you want to maintain the structure.

2. Cook the Filling: In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Next, add the minced garlic and stir for another minute until fragrant.

3. Add Mushrooms and Spinach: Toss in the chopped mushrooms, cooking until they are soft and beginning to release their moisture, which should take about 5-7 minutes. Add the spinach next and cook until wilted, roughly 2-3 minutes. Remove from heat and allow the mixture to cool slightly.

4. Mix in the Cheese: In a mixing bowl, combine the cooled mushroom and spinach mixture with the ricotta and Parmesan cheese. Season with salt and freshly ground black pepper to taste. Stir well until all ingredients are thoroughly incorporated.

5. Stuff the Zucchini Boats: Spoon the filling generously into each zucchini half, packing it down gently. Place the stuffed zucchini boats on a baking tray lined with parchment paper.

6. Bake: Sprinkle a little extra Parmesan cheese on top of each filled courgette for added flavour and a golden finish. Bake in the preheated oven for about 25-30 minutes, or until the zucchinis are tender and the tops are lightly browned.

7. Serve: Once cooked, remove the zucchini boats from the oven and let them cool for a few minutes. Garnish with fresh basil or parsley before serving for an extra touch of colour and flavour.

Serving Suggestions

These stuffed zucchini boats can be served on their own or accompanied by a simple side salad for a complete meal. They pair beautifully with other Mediterranean-inspired dishes, such as grilled vegetables or a light pasta tossed in olive oil and herbs.

Conclusion

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are not only a feast for the eyes but also a delightful way to incorporate more vegetables into your diet. With their creamy filling and satisfying texture, they provide a wholesome alternative to traditional meat-heavy dishes. This recipe is easy to customise; feel free to add other vegetables, herbs, or spices to suit your taste. Enjoy this dish as a healthy option for any occasion, and watch as it becomes a family favourite!

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