Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
These stuffed zucchini boats are filled with a savory mixture of spinach, mushrooms, and creamy ricotta cheese, making them a deliciously healthy option for any meal.
Ingredients
For the Zucchini Boats
- 4 medium medium zucchini, halved lengthwise and scooped out Leave about 1/4-inch of the zucchini flesh to keep them sturdy.
For the Filling
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup mushrooms, chopped
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese Can be substituted with cottage cheese.
- 1/4 cup Parmesan cheese, grated Can be omitted or substituted with another hard cheese.
- 1/4 teaspoon red pepper flakes (optional) Add for a spicy version.
- Salt and pepper to taste Adjust according to preference.
To Serve
- Fresh basil for garnish (optional) Can add freshness to the dish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Scoop out the center of the zucchini halves to create boats, and set aside.
Cooking the Filling
- In a skillet, heat olive oil over medium heat. Sauté the minced garlic and onion for about 2 minutes until fragrant.
- Add the chopped mushrooms and cook for 3-4 minutes until softened.
- Stir in the spinach and cook until wilted, about 2 minutes, then remove from heat.
Mix and Stuff
- In a large bowl, mix in the ricotta, Parmesan, red pepper flakes (if using), and season with salt and pepper.
- Spoon the ricotta mixture evenly into the zucchini boats.
Baking
- Place the stuffed zucchini on the baking sheet and bake for 20-25 minutes, or until the zucchini is tender.
Serving
- Garnish with fresh basil if desired, and serve warm.
Notes
You can prepare the filling a day in advance and store it in the refrigerator. For added flavor, drizzle with balsamic reduction before serving.