Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
A comforting and nutritious meal featuring creamy ricotta and savory mushrooms stuffed into tender zucchini.
Servings: 4 servings
Equipment
- Baking Dish
- Skillet
- Mixing Bowl
- Spoon
Ingredients
Ingredients
- 2 medium Zucchini
- 1 tablespoon Extra Virgin Olive Oil
- 2 cups Fresh Spinach (or 1/4 cup defrosted frozen spinach)
- 1/2 cup Sliced Mushrooms
- 1 teaspoon Minced Garlic
- 1/2 cup Ricotta Cheese
- 1/2 cup Shredded Mozzarella Cheese (plus extra for topping)
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Italian Seasoning
- Fresh Basil or Parsley (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish to prevent sticking.
- Prepare your zucchini by washing, trimming the ends, and slicing them in half lengthwise. Using a spoon, carefully scoop out the seeds and some flesh, creating a shell about 1/4 inch thick. Place the hollowed-out zucchini halves in the prepared dish.
- Heat the olive oil in a skillet over medium heat. Add the mushrooms and cook for about 3 minutes until they begin to soften. Stir in the minced garlic and spinach, continuing to sauté until the spinach wilts and the mushrooms are golden and fragrant. Remove from heat and let cool slightly.
- In a bowl, combine the sautéed spinach and mushroom mixture with ricotta cheese, 1/2 cup shredded mozzarella, salt, pepper, and Italian seasoning. Mix until well combined.
- Spoon the ricotta filling evenly into each zucchini “boat.” Sprinkle with extra mozzarella on top if you love gooey cheese.
- Bake in the preheated oven for 20–25 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
- Remove from the oven, and garnish with chopped basil or parsley. Serve warm and enjoy!
Notes
Store any leftover stuffed zucchini boats in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a microwave-safe dish and warm in 45-second intervals until heated through, or cover and bake in a 350°F oven for 10-15 minutes.