Description
Healthy stuffed zucchini boats with spinach, quinoa, Parmesan, and ricotta. Perfect light meal or side!
Ingredients
Scale
- 4 medium zucchini, about 8 inches long
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, washed and chopped
- 1/2 cup cooked quinoa
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1/4 cup ricotta cheese
- 1 large egg, lightly beaten
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup vegetable broth or water
Instructions
- Prepare Zucchini: Preheat oven to 375°F (190°C). Wash zucchini and pat dry. Cut each zucchini in half lengthwise. Scoop out the flesh, leaving a 1/4-inch border. Chop the scooped-out flesh and set aside.
- Make Filling: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant. Add chopped zucchini flesh and cook for 5 minutes until slightly softened. Add spinach and cook until wilted, about 3-5 minutes. Remove from heat.
- Combine Filling: In a large bowl, combine the cooked spinach mixture, cooked quinoa, Parmesan cheese, ricotta cheese, beaten egg, chopped basil, chopped parsley, and red pepper flakes (if using). Season with salt and pepper to taste. Mix well.
- Stuff and Bake: Spoon the filling into the zucchini boats, packing firmly. Arrange in a baking dish. Pour vegetable broth or water into the bottom of the dish. Sprinkle with additional Parmesan cheese. Cover with aluminum foil.
- Bake: Bake for 30 minutes covered. Remove foil and bake for another 15-20 minutes, or until zucchini is tender and filling is heated through and lightly browned.
- Cool and Serve: Let cool slightly before serving.
Notes
- Serve as a main course or side dish.
- Garnish with sour cream or Greek yogurt, and fresh herbs.
- Variations: Add mushrooms, bell peppers, or carrots to the filling. Add cooked ground beef, sausage, or turkey for a heartier meal. Experiment with different cheeses like mozzarella, provolone, or feta. Add more red pepper flakes or hot sauce for spice. Make it vegan by omitting dairy and using a plant-based egg substitute.
- Prepare Ahead: Stuffed zucchini can be prepared ahead and stored in the refrigerator until ready to bake. Add a few extra minutes to the baking time.
- Freezing: Stuffed zucchini can be frozen after baking. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. Thaw overnight in the refrigerator before reheating.
- Prep Time: 25 minutes
- Cook Time: 45 minutes