Introduction: These Spanish Mushroom and Ricotta Stuffed Zucchini boats are a healthy and flavorful twist on a classic vegetable dish. The combination of tender zucchini, sautéed mushrooms, and creamy ricotta cheese creates a delightful balance of textures, while Spanish-inspired flavors elevate the dish with a savory touch. Perfect for a light dinner or as an appetizer at your next gathering, these stuffed zucchinis are a simple yet sophisticated way to enjoy seasonal vegetables. Let’s dive into this easy-to-make recipe that’s bursting with Mediterranean goodness.
Ingredients:
For the Zucchini Boats:
4 medium zucchinis
1 tablespoon olive oil (for brushing)
For the Stuffing:
2 tablespoons olive oil
1 cup mushrooms, finely chopped (such as cremini or button mushrooms)
1 small onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon smoked paprika
1/4 teaspoon dried thyme
Salt and pepper to taste
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
How to Make:
Prepare the Zucchini Boats:
Preheat your oven to 375°F (190°C).
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