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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delicious and colorful vegetarian dish that combines tender zucchini with a creamy filling of fresh spinach, savory mushrooms, and rich ricotta cheese. These delightful boats are perfect for weeknight dinners or casual gatherings, providing a satisfying meal that will impress everyone at your table. Bake them until the zucchini is tender and the filling is warm and bubbly for a flavorful experience.

Ingredients

Scale
  • 4 medium zucchinis
  • 2 cups fresh spinach (about 60g)
  • 1 cup chopped mushrooms (about 75g)
  • 1 cup ricotta cheese (about 240g)
  • ½ cup grated Parmesan cheese (about 50g)
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
  2. Wash zucchinis, slice in half lengthwise, and scoop out the insides to create boats.
  3. In a skillet over medium heat, add olive oil. Sauté minced garlic until fragrant, then add mushrooms and cook until they release moisture. Stir in spinach until wilted.
  4. In a bowl, mix sautéed vegetables with ricotta cheese, Parmesan cheese, salt, and pepper until well combined.
  5. Generously fill each zucchini half with the mixture, then place them in the prepared baking dish. Cover with foil and bake for 25-30 minutes until the zucchini is tender.

Nutrition

Keywords: For added flavor, consider mixing in sun-dried tomatoes or using feta cheese instead of ricotta. You can prepare the filling ahead of time and stuff the zucchinis just before baking for an easy weeknight meal.

Find it online: https://homelytastes.com/irresistible-spinach-mushroom-and-ricotta-zucchini-boats/