🥒 Spinach, Mushroom & Ricotta Stuffed Zucchini Boats
Ingredients — Serves 2–4
2 medium zucchini
½ cup sliced mushrooms
1 tbsp extra-virgin olive oil
1 cup fresh spinach, chopped
½ cup ricotta cheese
¼ cup shredded mozzarella
2 cloves garlic, minced
¼ tsp Italian seasoning
¼ tsp salt
â…› tsp black pepper
2 tbsp grated Parmesan cheese
Optional: pinch of red pepper flakes
Instructions
Prepare the zucchini: Preheat oven to 400°F (200°C). Wash the zucchini and slice each one lengthwise. Use a spoon to scoop out the center, leaving about ¼-inch of zucchini around the edges. Chop the scooped-out zucchini and set aside.
Cook the vegetables: Heat olive oil in a skillet over medium heat. Add mushrooms and the chopped zucchini. Cook for 4–5 minutes, until softened. Add garlic and spinach and cook for another 1–2 minutes, until the spinach wilts.
Make the filling: Remove the skillet from the heat. Stir in ricotta, Parmesan, Italian seasoning, salt, pepper, and red pepper flakes if using. Mix until well combined.
Fill the boats: Arrange the zucchini halves in a lightly greased baking dish. Spoon the ricotta-spinach mixture evenly into each zucchini boat.
Add mozzarella: Sprinkle the shredded mozzarella over the tops.
Bake: Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for another 8–10 minutes, until the zucchini is tender and the cheese is melted and lightly golden.
Serve: Let cool for a few minutes, then serve warm. A sprinkle of fresh parsley or basil makes a great finishing touch. 🌿🧀
