Zucchini Boats Stuffed with Spinach Mushroom Ricotta

Zucchini boats filled with spinach, mushrooms, and ricotta cheese fresh from the oven.

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Zucchini Boats Stuffed with Spinach Mushroom Ricotta

A wholesome, veggie-packed meal featuring creamy ricotta, earthy mushrooms, and vibrant spinach nestled in tender zucchini.

Prep Time15

Cook Time25

Total Time40

Course: Main

Cuisine: Italian

Keyword: Healthy, Vegetarian

Servings: servings

Calories: 250kcal

Equipment

Nonstick Skillet
Baking Dish
Spoon

Ingredients

Zucchini

2 medium Zucchini Halved and hollowed out

Ricotta Filling

1/2 cup Low Fat Ricotta Cheese
2 cups Fresh Spinach Or 1/4 cup defrosted frozen spinach, squeezed dry
1/2 cup Sliced Mushrooms
1 teaspoon Minced Garlic
to taste Salt and Pepper
as desired Additional Seasonings Such as Italian seasoning, chili flakes, or nutmeg
as needed Cooking Spray

Instructions

Wash and dry the zucchini. Slice each one in half lengthwise. Using a small spoon, carefully scoop out the center flesh, leaving a ¼-inch border to form a “boat.” Reserve the scooped flesh and chop it for the filling.
Spray a nonstick skillet with a little cooking spray. Add the minced garlic and sliced mushrooms, sautéing over medium heat until soft (about 3-4 minutes). Toss in the chopped reserved zucchini flesh and spinach; cook until the spinach wilts and most of the moisture evaporates. Season the mixture with salt, pepper, and any additional desired seasonings.
Remove the skillet from the heat and allow the veggies to cool slightly. Stir in the ricotta cheese, combining until creamy and evenly mixed.
Arrange the zucchini halves in a baking dish lightly coated with cooking spray. Spoon the ricotta-veggie filling evenly into each boat, mounding it up generously.
Preheat the oven to 375°F (190°C). Place the stuffed boats in the oven and bake for 20-25 minutes, or until the zucchini is fork-tender and the tops start to turn golden brown.
Allow the boats to cool for a minute or two before transferring to plates. Sprinkle with extra parmesan or fresh herbs if desired. Serve warm and enjoy!

Notes

Store any leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave for 1-2 minutes or in the oven at 350°F (175°C) for 10 minutes until heated through.

Nutrition