Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are your answer! Bursting with vibrant flavors and textures, this recipe is perfect for busy weeknights or family gatherings. With fresh vegetables and creamy ricotta, these zucchini boats offer a comforting meal that everyone will love. Plus, they’re super versatile—easily customize the filling to suit your taste!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 4 medium zucchini
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, finely chopped
- 3 cups fresh spinach, roughly chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out some flesh to create boats. Arrange them cut-side up in a baking dish. Drizzle with olive oil and season with salt and pepper.
- Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until fragrant (about 2-3 minutes).
- Stir in mushrooms; cook until browned (5-7 minutes), then add spinach until wilted.
- In a mixing bowl, combine the mushroom-spinach mixture with ricotta and half of the Parmesan. Season to taste.
- Fill each zucchini boat generously with the mixture and top with remaining Parmesan and mozzarella.
- Cover with foil and bake for about 20 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly and golden.
- Let cool slightly before serving.
Nutrition
- Serving Size: 1 stuffed zucchini boat (approximately 200g)
- Calories: 270
- Sugar: 3g
- Sodium: 490mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg