Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
These delicious and healthy stuffed zucchini boats are filled with a savory mixture of spinach, mushrooms, and ricotta cheese. Perfect as a light main dish or an appetizer, they are easy to prepare and bursting with flavor.
Equipment
- 1 baking dish
- 1 large skillet
- 1 cutting board
- 1 oven
Ingredients
- 4 medium zucchinis About 1 pound.
- 2 cups fresh spinach, chopped About 70 grams.
- 1 cup mushrooms, diced About 70 grams.
- 1 cup ricotta cheese About 240 grams.
- ½ cup shredded mozzarella cheese About 60 grams.
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried Italian herbs Such as basil or oregano.
- ¼ cup grated Parmesan cheese Optional for topping.
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds with a spoon to create 'boats.' Set the zucchini halves aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add diced mushrooms to the skillet and cook for 5-7 minutes until they soften. Then, add the chopped spinach and cook until wilted, about 2-3 minutes.
- Remove the skillet from heat and let the mixture cool slightly. In a mixing bowl, combine the sautéed mixture with ricotta cheese, salt, pepper, and Italian herbs. Mix well until combined.
- Stuff each zucchini half with the ricotta and vegetable mixture. Place them in a baking dish, cut side up.
- Sprinkle the stuffed zucchinis with shredded mozzarella cheese and Parmesan cheese if desired.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
- Once done, remove from the oven and let cool for a few minutes before serving.
Notes
Feel free to add other vegetables or spices to the stuffing mixture based on your preference. These zucchini boats can be made ahead of time and stored in the refrigerator before baking. For a gluten-free option, make sure the cheese and other ingredients are certified gluten-free.