Spinach, Mushroom & Ricotta Stuffed Zucchini Boats
These tender zucchini boats are filled with a creamy mixture of spinach, mushrooms, ricotta, and mozzarella, then baked until golden and bubbly. They’re a delicious vegetarian main dish or hearty side.
Ingredients
4 medium zucchini
1 tablespoon olive oil
8 oz (225 g) mushrooms, finely chopped
3 cups fresh spinach, chopped
2 cloves garlic, minced
1 cup ricotta cheese
½ cup shredded mozzarella cheese, plus extra for topping
¼ cup grated Parmesan cheese
1 large egg
1 teaspoon Italian seasoning
½ teaspoon onion powder
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley or basil (optional)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Slice the zucchini in half lengthwise. Scoop out the centers with a spoon, leaving about ¼ inch of flesh to create boats. Finely chop the scooped-out zucchini flesh and set aside.
Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5–6 minutes until browned.
Add the chopped zucchini flesh and garlic, cooking for 2 minutes. Stir in the spinach and cook until wilted. Remove from the heat and let cool slightly.
In a large bowl, combine the ricotta, mozzarella, Parmesan, egg, Italian seasoning, onion powder, salt, and pepper. Fold in the cooked vegetable mixture.
Spoon the filling evenly into each zucchini boat. Sprinkle with additional mozzarella and Parmesan cheese.
Arrange the stuffed zucchini in the prepared baking dish. Cover loosely with foil and bake for 25 minutes.
Remove the foil and bake for another 10–15 minutes, or until the zucchini is tender and the cheese is melted and lightly golden.
Garnish with fresh parsley or basil before serving.
Tips
Add chopped cooked chicken or crumbled Italian sausage for extra protein.
For a low-carb meal, serve with a fresh green salad.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 1 hour
Servings: 4
