Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
These deliciously stuffed zucchini boats are a perfect combination of vibrant spinach, earthy mushrooms, and creamy ricotta cheese. This dish is healthy, satisfying, and makes a great main course for any vegetarian meal.
Equipment
- 1 baking dish (9x13 inch)
- 1 mixing bowl
- 1 oven
Ingredients
- 4 medium zucchini
- 1 cup ricotta cheese Can be substituted with cottage cheese for a lighter option.
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, diced Button or cremini mushrooms work well.
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes Optional.
- 1/4 cup grated Parmesan cheese
- as needed fresh basil leaves for garnish Optional.
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and scoop out the center with a spoon to create boats. Set aside the scooped-out flesh.
- In a large skillet over medium heat, add olive oil. Once hot, add the minced garlic and diced mushrooms and sauté for about 3-4 minutes or until the mushrooms are soft.
- Add the chopped spinach to the skillet and cook for another 2-3 minutes until wilted. Remove from heat.
- In a mixing bowl, combine the cooked mushroom and spinach mixture with ricotta cheese, salt, black pepper, and crushed red pepper flakes (if using).
- Spoon the filling generously into each zucchini boat and place them in the baking dish.
- Sprinkle shredded mozzarella and grated Parmesan cheese on top of the stuffed zucchini.
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 5 minutes or until the cheese is bubbly and lightly golden.
- Remove from the oven, let cool slightly, and garnish with fresh basil leaves if desired before serving.
Notes
You can substitute the ricotta with cottage cheese for a lighter option.
Feel free to add other vegetables or herbs as desired.
Serve with a side salad or crusty bread for a complete meal.