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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delicious and healthy dish that beautifully combines fresh zucchini with a creamy filling of ricotta cheese, earthy mushrooms, and vibrant spinach. Perfect for any occasion, these colorful boats are not only easy to prepare but also packed with nutrients. Enjoy them as an appetizer or a delightful main course that will impress family and friends alike.

Ingredients

Scale
  • 4 medium zucchinis (about 1 lb total)
  • 2 cups fresh baby spinach
  • 1 cup button or cremini mushrooms, chopped
  • 1 cup whole milk ricotta cheese
  • ½ cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly coat a baking dish with nonstick spray or olive oil.
  2. Halve each zucchini lengthwise and scoop out the seeds to create boats.
  3. Heat olive oil in a skillet over medium heat. Sauté minced garlic for about a minute, then add chopped mushrooms and cook until softened (about 5 minutes).
  4. Add spinach to the skillet until wilted. In a bowl, mix cooked veggies with ricotta cheese, half of the Parmesan, salt, and pepper.
  5. Fill zucchini halves generously with the mixture and top with remaining Parmesan.
  6. Bake for 25-30 minutes until tender and golden brown.

Nutrition

Keywords: For added flavor, consider mixing in chopped sun-dried tomatoes or swapping spinach for kale. To enhance creaminess, add a splash of cream to the ricotta mixture before stuffing.

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