Description
These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats feature tender zucchini halves filled with a creamy, savory mixture of sautéed mushrooms, spinach, and fluffy ricotta, topped with melty cheese and baked until golden.
Ingredients
- 2 medium zucchini, halved lengthwise and scooped
- 2 tbsp olive oil, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms (cremini or white), chopped
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper, to taste
- 1 tsp Italian seasoning (or dried oregano/basil)
- Optional: red pepper flakes, fresh parsley or basil for garnish
Instructions
- Preheat oven to 190 °C (375 °F).
- Brush zucchini boats with 1 tbsp olive oil and place in a baking dish.
- In a skillet over medium heat, heat remaining olive oil and sauté onion for 3–4 minutes until softened. Add garlic and mushrooms; cook until mushrooms brown and release moisture.
- Stir in spinach and Italian seasoning; cook until wilted. Season with salt, pepper, and red pepper flakes if using. Remove from heat.
- In a bowl, mix ricotta and Parmesan, then fold in sautéed vegetables.
- Spoon the filling into zucchini boats, pressing gently. Top with mozzarella.
- Bake uncovered for 20–25 minutes, until zucchini is tender and cheese is melted and golden.
- Garnish with fresh parsley or basil before serving.
Notes
- For less watery zucchini, bake halves face-down for 5 minutes before filling.
- Prepare and fill ahead for quick baking later—add 5 minutes to bake time if chilled.
- Use thawed, squeezed frozen spinach if fresh isn’t available.
- Try different cheese blends for varied flavors.
- Add protein like sausage or chicken for a heartier version.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 170
- Sugar: 3g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg
