Skip to main content

Zucchini Boats

Ingredients: 
2 medium zucchinis 
1 cup fresh spinach, chopped 
1 cup mushrooms, diced (button or cremini work well) - 
1 cup ricotta cheese 
1/2 cup mozzarella cheese, shredded (plus extra for topping) - 
1/4 cup grated Parmesan cheese 
2 cloves garlic, minced 
1 tablespoon olive oil 
Salt and pepper to taste 
Italian seasoning (optional)

 Instructions: 
1.Preheat the Oven: - Preheat your oven to 375°F (190°C)

2. Prepare the Zucchini: - Cut the zucchinis in half lengthwise   and scoop out the seeds using a spoon to create "boats." Place them cut-side up on a baking sheet 

3. Cook the Filling: - In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. - Add the diced mushrooms and cook until they are soft and any liquid has evaporated, about 5-7 minutes. - Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, and Italian seasoning if using. 

4. Mix the Filling: - In a mixing bowl, combine the cooked spinach and mushroom mixture with ricotta cheese, mozzarella cheese, and grated Parmesan cheese. Mix well until all ingredients are combined.

5.Stuff the Zucchini: - Spoon the filling into each zucchini boat, pressing down gently to pack it in. Top with additional mozzarella cheese if desired.

 6. Bake: - Place the stuffed zucchini boats in the preheated oven and bake for about 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

7. Serve: - Remove from the oven and let cool slightly before serving. Enjoy your delicious Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats!

Comments

Post a Comment

Popular posts from this blog

Freezing Green Tomatoes

Freezing green tomatoes is very easy. Just follow these simple steps  Prepare your work area I put a layer of parchment paper on each sheet pan.  Just to make sure the frozen tomatoes do not stick on pan. I only have four sheet pans so I have to work in small batches. Make sure you have plenty of room to work Washed tomatoes ready to be sliced Slice tomatoes into 1/4 slices I slice off and discard the very tip of the tomatoes and the part where the stem is connected to the bush Place evenly on sheet pans Close but not touching Place in freezer until fully frozen -generally a couple of hours will do Be sure to label your bag with contents and date frozen Add as many to the bag as needed  Now lets cook some fried green tomatoes.  Coat your tomatoes in cornmeal and fry until golden brown.  I love my fried green tomatoes topped with feta cheese Now that I have green tomatoes in my freezer I can enjoy these anyt...
Read more

Southern Style Pepper Sauce

If you live in the south or grew up in the south then you are familiar with Pepper Sauce. It's not a hot sauce such as Tabasco sauce where the peppers are fermented then made into a sauce. This pepper sauce is simple and delicious and has many uses. Simple as in collecting peppers, putting peppers in a bottle, pour in white vinegar, and put on a cork. Well that sounds like just infused vinegar and basically yes that is what it is, but if you are a southerner then it is just plain ole peppa sauce.  What the heck do you do with this you ask?   Well in the south we put it on collard greens, mustard greens, turnip greens, (you get the point - add it to greens). Pour a little pepper sauce on cooked greens or add to greens while they cook.  Pour a little sauce  on black eye peas and it takes them to new level of goodness.  Pepper Sauce can be used in any recipe that calls for vinegar as part of the seasoning.  Pepper Sauce can be added...
20 comments
Read more

Watermelon Rind Pickles

. My grandmother would make the most delicious watermelon rind pickles. After we ate the watermelon my grandmother would take the rinds and make a sweet and crunchy pickle from them.  We would eat the pickles like many kids would eat candy, to us it was a treat. This year I have decided to make my own sweet watermelon pickles. I was so pleased that these crunchy delights were as good as I remember from my childhood. This is how I made my pickles Hope in every season After I removed the red part of the melon I cut the rind into strips After removing all the red and green part from the rind I put them in a pickling lime solution.  This lime solution makes the pickles crispy.  I mixed one gallon of water with one half cup of pickling lime and let the rind soak for two hours.  I used Mrs. Wages Pickling Lime Its okay to leave a small amount of pink on the rind but if you leave any of the green on it will be tough. While the rind...
22 comments
Read more