Dovlecei umpluti cu ricotta (Versiune tipărită)
Bărci de dovlecei umplute cu un amestec cremos de spanac, ciuperci și brânză ricotta, coapte până devin aurii și delicioase.
# Ingrediente:
→ For the Zucchini Boats
01 -
4 medium zucchinis, halved lengthwise and scooped out to create boats
02 -
1 cup ricotta cheese
03 -
1 cup fresh spinach, chopped or frozen spinach, thawed and drained
04 -
1/2 cup mushrooms, finely chopped
05 -
2 cloves garlic, minced
06 -
1/4 cup grated Parmesan cheese
07 -
1/4 cup breadcrumbs, optional, for topping
08 -
1 tbsp olive oil
09 -
Salt and pepper, to taste
10 -
Fresh basil or parsley, for garnish (optional)
→ For the Topping
11 -
1/4 cup shredded mozzarella cheese
12 -
1 tbsp extra Parmesan cheese
# Instrucțiuni:
01 -
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
02 -
Cut the zucchinis in half lengthwise and scoop out the seeds with a spoon to create boats. Lightly season the zucchini boats with salt and pepper and place them in the prepared baking dish.
03 -
In a medium skillet, heat the olive oil over medium heat. Add the chopped mushrooms and cook for 5–7 minutes, until softened and any moisture has evaporated. Add the garlic and cook for another 1–2 minutes until fragrant. Stir in the spinach and cook until wilted (if using fresh spinach). Remove from heat and let cool slightly.
04 -
In a bowl, combine the ricotta cheese, Parmesan, and the sautéed mushroom and spinach mixture. Add salt and pepper to taste.
05 -
Spoon the ricotta and vegetable mixture into each zucchini boat, pressing down gently to pack the filling.
06 -
Sprinkle the shredded mozzarella and additional Parmesan on top of the stuffed zucchini boats. If you’re using breadcrumbs, sprinkle them on top as well.
07 -
Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the zucchini is tender and the cheese is melted and golden.
08 -
Remove the zucchini boats from the oven and garnish with fresh basil or parsley. Serve hot, and enjoy!