Name: Spinach & Ricotta Stuffed Zucchini Boats with Blistered Tomato Toasts
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; 3 cloves garlic; 3 small pkgs grape tomatoes; 128 g Parmesan cheese; 1 ½ (425 g) pkgs ricotta cheese; 6 slices sourdough bread; 6 medium zucchini squash; black pepper; extra virgin olive oil; Italian seasoning; salt

Spinach & Ricotta Stuffed Zucchini Boats with Blistered Tomato ToastsSpinach & Ricotta Stuffed Zucchini Boats with Blistered Tomato Toasts — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

3 cloves garlic

3 small pkgs grape tomatoes

128 g Parmesan cheese

1 ½ (425 g) pkgs ricotta cheese

6 slices sourdough bread

6 medium zucchini squash

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F). Line two large baking sheet pans with aluminum foil to make clean-up easier (optional).

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Trim and halve zucchini lengthwise. Scrape out the soft flesh from the middle of each half, place in a large bowl, and set aside for later use.

Arrange zucchini halves, cut-side up, on one baking sheet; drizzle with oil and season with spices.

Transfer grape tomatoes to the other baking sheet. Drizzle with oil, then season with spices; toss to coat and spread out in an even layer. Place baking sheets in the oven (it doesn't have to be fully heated) and bake until zucchini are starting to soften, 6-8 minutes. Remove zucchini from oven.

Meanwhile, roughly chop reserved zucchini flesh and return to the bowl.

Roughly chop spinach. Add to the bowl with the zucchini.

Preheat a large pot over medium heat.

While the pot heats up, peel and mince garlic. Add to the bowl.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and garlic to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Cook, stirring occasionally, until veggies are softened, 4-5 minutes. Remove from heat.

Meanwhile, finely grate Parmesan.

When the veggies are done, add ricotta, half of the Parmesan, salt, and pepper to the pot. Stir to combine the filling. (Reserve remaining Parmesan for next step.)

When the zucchini boats have started to soften, divide filling between them, then top with reserved Parmesan. Return baking sheet to the oven and continue to bake until zucchini is tender, cheese is bubbly, and tomatoes have started to burst, 10-12 minutes more. Remove from oven.

When the zucchini boats are done, change oven to broil on high and position the rack in the upper third of the oven. (Skip this step if you are using a toaster for the bread.)

Arrange bread on another large baking sheet. Place in the oven and broil, flipping halfway through, until toasted, about 2 minutes. Remove from oven and cut toast in half. (Alternatively, you can use a toaster.)

To serve, divide zucchini boats and toast between plates. Top toast with blistered tomatoes and enjoy!

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