Really anything goes, any combination of veggies with a type of cheese if you want. These are so great and addition veggies or swaps can be made. From facebook.com.
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Ingredients:
4 medium zucchini
1 cup ricotta cheese
1 cup fresh spinach, chopped
1 cup mushrooms, finely chopped
1 small onion, finely chopped (if tolerated or omit)
2 cloves garlic, minced
1/2 cup grated Parmesan cheese (if tolerated)
1 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste (if tolerated)
1/4 cup Panko breadcrumbs (optional and check for problem ingredients)
1/4 cup shredded mozzarella (for topping)
Directions:
1. Preheat the oven to 375°F (190°C).
2. Cut the zucchini in half lengthwise and scoop out the insides, leaving a thin shell. Set the zucchini boats aside and chop the scooped-out zucchini flesh.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking for 2-3 minutes until softened.
4. Add the chopped zucchini flesh, mushrooms, and spinach to the skillet. Cook for an additional 5 minutes until the vegetables are soft and the spinach has wilted.
5. Remove from heat and stir in ricotta cheese, Parmesan, Italian seasoning, salt, and pepper. Mix until well combined.
6. Spoon the ricotta mixture into each zucchini boat, filling them generously.
7. Sprinkle breadcrumbs and shredded mozzarella on top of each stuffed zucchini boat.
8. Place the boats in a baking dish and bake for 25-30 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
9. Remove from the oven and serve warm.
I made this recipe it turned out very very good! I did have a couple of substitutions. I substituted Ricotta cheese, instead of cottage cheese, and I substituted the panko bread crumbs with my own homemade bread crumbs. I made my bread crumbs by toasting the bread in my toaster oven for 10 minutes,, I used onion powder instead of fresh onion because I tolerate it better. They were so good and my family really liked it too. I’ll definitely make this dish again. Thank Ms Grace for sharing this recipe.
ReplyDeleteI also substituted Dolce Provolone cheese, instead place of mozzarella cheese because mozzarella isn’t friendly to my stomach. I can eat the Dolce Provolone w/out bloating and upset stomach like mozzarella does.
ReplyDeleteI am so glad everyone enjoyed this recipe! That is great you substitute ingredients to suit your needs. I do as well. Onions are a no-no for me and I usually just omit them. Have a great day! :)
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