Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe
These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delicious and healthy vegetarian dish featuring tender zucchini filled with a savory mixture of sautéed mushrooms, spinach, creamy ricotta, and melty cheeses. Perfect as a satisfying main or side, they are baked until golden and bubbly for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Zucchini Boats
- 4 medium zucchini
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs (optional)
Filling
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, finely chopped
- 3 cups fresh spinach, roughly chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese (divided)
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the zucchini boats.
- Prepare Zucchini: Cut each zucchini in half lengthwise and scoop out some of the flesh with a spoon to create hollow ‘boats’. Arrange them cut side up in a baking dish.
- Season Zucchini: Drizzle the zucchini boats with olive oil and season them with salt and pepper to enhance flavor.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.
- Cook Mushrooms: Add the chopped mushrooms to the skillet and cook for 5-7 minutes until the moisture has evaporated and mushrooms begin to brown.
- Wilt Spinach: Stir in the chopped spinach and cook for about 2 minutes until wilted, then remove the skillet from heat and allow the mixture to cool slightly.
- Make Filling: In a mixing bowl, combine the sautéed mushroom and spinach mixture with ricotta cheese and half of the grated Parmesan cheese. Season with salt, pepper, and optional Italian herbs, mixing well.
- Stuff Zucchini: Fill each zucchini boat generously with the ricotta and vegetable mixture.
- Add Cheese Topping: Sprinkle the remaining Parmesan cheese and shredded mozzarella evenly over the stuffed zucchini boats.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to cook through and meld flavors.
- Finish Baking Uncovered: Remove the foil and continue baking for another 10-15 minutes until the cheese topping is bubbly and golden brown.
- Serve: Let the zucchini boats cool slightly before serving to ensure the filling sets and is easy to enjoy.
Notes
- You can substitute ricotta cheese with cottage cheese for a lighter option.
- Adding a pinch of crushed red pepper flakes to the filling can give a spicy kick.
- For a gluten-free meal, confirm all cheeses are gluten-free certified.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- You can prepare the filling ahead of time and assemble just before baking.
Keywords: zucchini boats, stuffed zucchini, vegetarian dinner, ricotta stuffed vegetables, baked zucchini recipe, mushroom spinach filling
