Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe
These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delicious vegetarian dish, packed with flavor and nutrients.
Equipment
- skillet
- baking sheet
- oven
Ingredients
Vegetables
- 4 medium zucchini halved lengthwise and scooped out
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1 cup mushrooms chopped
- 2 cups fresh spinach chopped
Cheese
- 1 cup ricotta cheese
- ¼ cup Parmesan cheese grated
Seasonings
- 1 tablespoon olive oil
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Pepper to taste
Garnish
- fresh basil optional
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
- 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 in the ricotta, Parmesan, red pepper flakes (if using), and season with salt and pepper.
- Spoon the ricotta mixture evenly into the zucchini boats.
- Place the stuffed zucchini on the baking sheet and bake for 20-25 minutes, or until the zucchini is tender.
- Garnish with fresh basil if desired, and serve warm.
Notes
Feel free to customize the filling! You can add sun-dried tomatoes, bell peppers, or swap in goat cheese for the ricotta. For a vegan option, substitute with plant-based ricotta and Parmesan alternatives. If using frozen spinach, be sure to thaw and drain it well before adding it to the filling to prevent excess moisture.
Nutrition
Serving: 1stuffed zucchini boatCalories: 250kcalCarbohydrates: 12gProtein: 11gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 9gCholesterol: 40mgSodium: 250mgFiber: 3gSugar: 5g
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