Introduction
Looking for a delicious and healthy dish packed with flavor? These Spinach, Mushroom, and Ricotta Stuffed Zucchini boats are the perfect option! They’re light yet satisfying, making them a great choice for a nutritious lunch, dinner, or even a side dish.
Ingredients
- 4 medium zucchini, halved lengthwise
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, finely chopped
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Step 1: Preheat Oven & Prepare Zucchini
Preheat your oven to 375°F (190°C). Using a spoon, carefully scoop out the flesh from the halved zucchini, leaving a thin border to hold the filling. Chop the zucchini flesh and set aside.
Step 2: Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant (about 2 minutes). Stir in the mushrooms and chopped zucchini flesh, cooking until soft (about 5 minutes). Add the spinach and cook until wilted. Remove from heat and let cool slightly.
Step 3: Prepare the Ricotta Filling
In a mixing bowl, combine ricotta cheese, Parmesan cheese, oregano, basil, salt, black pepper, and red pepper flakes (if using). Fold in the cooled vegetable mixture until evenly combined.
Step 4: Stuff the Zucchini
Spoon the ricotta mixture into the hollowed-out zucchini boats, pressing gently to fill. Sprinkle shredded mozzarella cheese on top.
Step 5: Bake to Perfection
Place the stuffed zucchini on a baking sheet lined with parchment paper. Bake for 20–25 minutes, or until the cheese is melted and golden brown.
Step 6: Garnish & Serve
Remove from the oven, sprinkle with fresh parsley, and let cool for a few minutes before serving. Enjoy!
Tips for the Best Stuffed Zucchini
- Customize the filling by adding cooked ground turkey, sausage, or quinoa for extra protein.
- Make it dairy-free by substituting ricotta and mozzarella with dairy-free cheese alternatives.
- Boost the flavor by adding a splash of balsamic vinegar or lemon juice to the sautéed vegetables.
Conclusion
These Spinach, Mushroom, and Ricotta Stuffed Zucchini boats are an easy and delicious way to enjoy a healthy meal. Perfect for weeknight dinners or meal prep, they’re a must-try for anyone looking for a nutritious and satisfying dish. Give them a try and let us know what you think!
