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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe

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3.9 from 25 reviews

  • Author: Maggie
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

Delicious and wholesome Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats baked to perfection, combining sautéed garlic, onion, mushrooms, fresh spinach, and creamy ricotta cheese for a healthy vegetarian main or side dish.

Ingredients

Zucchini Boats

  • 4 medium zucchini, halved lengthwise and scooped out

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
  • 1/4 cup Parmesan cheese, grated
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

Garnish

  • Fresh basil for garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking.
  2. Prepare Zucchini Boats: Scoop out the center of the zucchini halves to create hollow boats, carefully removing the flesh without breaking the skin, and set aside for filling.
  3. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add minced garlic and finely chopped onion, sautéing for about 2 minutes until fragrant and translucent.
  4. Cook Mushrooms: Add chopped mushrooms to the skillet and cook for 3-4 minutes until they soften and release their moisture.
  5. Add Spinach: Stir in the chopped fresh spinach and cook until wilted, approximately 2 minutes, then remove the skillet from heat.
  6. Mix Filling: In a mixing bowl, combine the sautéed vegetables with ricotta cheese, grated Parmesan, red pepper flakes if desired, and season with salt and pepper to taste. Mix thoroughly.
  7. Stuff Zucchini: Spoon the ricotta mixture evenly into the prepared zucchini boats, filling them generously.
  8. Bake: Place the stuffed zucchini boats on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the filling is heated through and slightly browned.
  9. Garnish and Serve: Optional fresh basil can be sprinkled on top before serving. Serve the zucchini boats warm for best flavor.

Notes

  • Feel free to customize the filling by adding sun-dried tomatoes, bell peppers, or swapping goat cheese for ricotta.
  • For a vegan option, substitute ricotta and Parmesan with plant-based cheese alternatives.
  • If using frozen spinach, ensure it is fully thawed and well-drained to avoid excess moisture in the filling.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish, Side Dish
  • Method: Baking
  • Cuisine: Vegetarian, Mediterranean

Find it online: https://recipeworthsaving.com/spinach-mushroom-and-ricotta-stuffed-zucchini-boats-recipe/