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Stuffed Zucchini Boats with Mushrooms and Ricotta

This dish features hollowed-out zucchini filled with a sautéed mixture of mushrooms, garlic, and herbs, combined with creamy ricotta cheese. The zucchini are baked until tender and the filling is bubbly, resulting in a colorful, handheld vessel with a soft yet slightly browned top dish. The final appearance showcases vibrant green zucchini shells filled with a textured, cheesy mixture.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 4 small zucchini preferably fresh and firm
  • 8 oz mushrooms sliced
  • 2 cloves garlic minced
  • 1 cup ricotta cheese full-fat preferred
  • 2 tbsp olive oil
  • 1 tsp dried thyme or herbs of choice
  • to taste salt and pepper
  • 1/4 cup grated Parmesan cheese for topping

Equipment

  • Baking sheet
  • Sauté pan
  • Spoon
  • Knife
  • Cutting Board

Method
 

  1. Preheat the oven to 375°F (190°C). Slice off the ends of each zucchini and carefully scoop out the centers with a small spoon, creating hollow boats. Set aside the zucchini shells on a baking sheet.
  2. Heat olive oil in a sauté pan over medium heat. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Remove the sautéed mushrooms from heat and let them cool slightly. In a mixing bowl, combine the cooled mushrooms with ricotta cheese, dried thyme, and a pinch of salt and pepper. Mix until smooth and well incorporated.
  4. Stuff each zucchini shell generously with the mushroom and ricotta mixture, pressing lightly to fill evenly. Place the filled zucchini on the baking sheet.
  5. Sprinkle grated Parmesan cheese over the tops of the stuffed zucchinis for a golden, cheesy crust. Place the baking sheet in the oven and bake for 20-25 minutes, until the zucchini are tender and the cheese is bubbly and lightly browned.
  6. Remove from oven and let cool for a few minutes. Serve warm, with a sprinkle of fresh herbs if desired, for a colorful and satisfying main course.

Notes

Use a small spoon or melon baller to carefully hollow out the zucchini. Feel free to customize the filling with other herbs or cheeses for variation.