Description
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delicious and healthy meal featuring zucchini halves stuffed with a savory filling of sautéed mushrooms, spinach, and creamy ricotta. Topped with melted cheese, these boats are a perfect light main dish or side.
Ingredients
2 medium zucchini
1/2 cup sliced mushrooms
1 tablespoon extra virgin olive oil
2 cups fresh spinach (or 1/4 cup defrosted frozen spinach)
1 teaspoon minced garlic
1/2 cup ricotta cheese
Salt and pepper, to taste
Optional: shredded mozzarella or Parmesan for topping
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchini in half lengthwise. Use a spoon to scoop out the centers, leaving a 1/4-inch thick shell. Set aside.
- In a skillet over medium heat, add the olive oil and sauté the mushrooms and garlic for 2–3 minutes, until mushrooms are slightly browned. Add spinach and cook until wilted (or warmed through if using frozen). Season with salt and pepper.
- Transfer the spinach-mushroom mixture to a bowl. Let it cool slightly, then stir in the ricotta cheese.
- Spoon the ricotta mixture evenly into each zucchini half. Place them in a baking dish.
- Optional: Sprinkle shredded mozzarella or Parmesan on top for extra flavor.
- Bake for 20–25 minutes, or until zucchini is tender and cheese is melted and golden.
- Serve warm as a light main dish or hearty side.
Notes
- Add protein by incorporating cooked ground turkey, chicken, or beans into the filling.
- For added spice, include red pepper flakes or chili powder in the filling.
- Try substituting ricotta with cream cheese, cottage cheese, or goat cheese for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main or Side Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 25mg
