Stuffed Zucchini Boats
Ingredients
-
2
tablespoons
olive oil
-
4
cloves
garlic, finely chopped
-
¼–½
teaspoon
red pepper flakes
-
8
ounces
mushrooms, chopped
-
1
medium
bell pepper, diced
-
⅓
cup
kalamata olives, chopped
-
1
pound
zucchini
-
1
teaspoon
dried oregano
-
½
teaspoon
salt
-
½
teaspoon
black pepper
-
2
cups
fresh spinach
-
1½
cups
marinara sauce
-
1
cup
ricotta cheese
-
1
cup
parmesan cheese, divided
-
to taste
fresh basil leaves, for garnish
Instructions
- Preheat the oven to 400°F.
- Cut the zucchini in half lengthwise and scoop out the center to create a boat, saving the pulp.
- Sauté garlic and red pepper flakes in olive oil for 1 minute, then add mushrooms, zucchini flesh, oregano, salt, and pepper, cooking until liquid evaporates.
- Stir in bell pepper, olives, and spinach until wilted, then mix in ½ cup marinara and ½ cup parmesan.
- Spread remaining marinara in a baking dish, place zucchini shells in, fill with the mixture, and top with ricotta and remaining parmesan.
- Bake for 10-20 minutes until zucchini is tender, then broil for 5 minutes until golden brown.
Nutrition Facts (estimated)
Servings
4-6
Calories
311
Total fat
22g
Total carbohydrates
15.4g
Total protein
16.8g
Sodium
918.8mg
Cholesterol
53.6mg
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