Roasted Tomato, Spinach, and Ricotta Stuffed Zucchini Boats

If you’re looking for a delicious and healthy meal, Roasted Tomato, Spinach, and Ricotta Stuffed Zucchini Boats are the perfect choice. This recipe is not only packed with flavor but also showcases fresh ingredients. It’s a great way to enjoy summer vegetables while satisfying your taste buds.

Why Make This Recipe

This dish is an excellent option because it combines nutritious ingredients in a flavorful way. The zucchini serves as a low-carb base, while the spinach and tomatoes add vibrant color and taste. Plus, ricotta cheese makes the filling creamy and rich. It’s a great dish for a light lunch or a fun dinner for the family. You can also customize it by adding your favorite proteins or herbs!

How to Make Roasted Tomato, Spinach, and Ricotta Stuffed Zucchini Boats

Making these zucchini boats is simple and quick. You will just need to gather the ingredients, prepare the filling, and stuff the zucchini. Here’s how to do it step by step.

Ingredients:

3 medium zucchinis (~600 g), halved lengthwise and scooped out
1 cup cherry tomatoes (150 g), halved
1 tbsp olive oil (15 ml)
2 garlic cloves, minced
2 cups fresh spinach (60 g)
1 cup ricotta cheese (250 g)
1/4 cup grated Parmesan (25 g)
1/2 tsp dried oregano (1 g)
Salt and pepper, to taste
Fresh basil, for garnish

Directions:

Preheat your oven to 375°F (190°C).
Place the zucchini halves on a baking sheet and brush them lightly with olive oil. Bake for 10 minutes to soften them slightly.
Meanwhile, heat olive oil in a skillet. Add the minced garlic, spinach, and cherry tomatoes. Cook for about 3-4 minutes until the spinach wilts and the tomatoes soften.
In a bowl, combine the ricotta cheese, grated Parmesan, dried oregano, salt, and pepper. Fold in the cooked spinach and tomato mixture.
Spoon the filling into the zucchini boats. Return the stuffed zucchini to the oven and bake for another 15-20 minutes until golden and heated through.
Garnish with fresh basil before serving.

How to Serve Roasted Tomato, Spinach, and Ricotta Stuffed Zucchini Boats

These stuffed zucchini boats make a lovely presentation on a plate. Serve them warm, and you can pair them with a side salad or some crusty bread to make a complete meal. They are also great as an appetizer or a side dish at a gathering.

How to Store Roasted Tomato, Spinach, and Ricotta Stuffed Zucchini Boats

If you have leftovers, place them in an airtight container in the refrigerator. They will last for about 3-4 days. To reheat, simply pop them in the microwave or warm them in the oven until heated through.

Tips to Make Roasted Tomato, Spinach, and Ricotta Stuffed Zucchini Boats

Ensure to extract enough of the zucchini flesh so they can hold the filling well.
You can add cooked chicken or turkey for extra protein.
Feel free to swap spinach with other leafy greens like kale or Swiss chard.

Variation

If you want to switch things up, try adding different cheeses such as feta or mozzarella. You can also include other vegetables like bell peppers or mushrooms in the filling for more flavor and texture.

FAQs

1. Can I make these zucchini boats ahead of time?
Yes, you can prepare the filling a day before and stuff the zucchini just before baking.

2. Are stuffed zucchini boats gluten-free?
Yes, this recipe is naturally gluten-free as it does not contain any wheat or gluten-based ingredients.

3. What other vegetables can I use instead of zucchini?
You can use bell peppers, eggplants, or even large tomatoes as alternatives for stuffing.

Enjoy making and savoring these tasty Roasted Tomato, Spinach, and Ricotta Stuffed Zucchini Boats!