Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delightful and healthy dish bursting with flavor. Each zucchini boat is filled with a creamy mixture of sautéed spinach, mushrooms, and ricotta cheese, then baked to golden perfection. This recipe is not only visually stunning but also quick to prepare, making it an ideal choice for busy weeknights or impressing dinner guests. Enjoy this nutritious meal that’s packed with vegetables while keeping it simple and delicious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium zucchinis
- 2 cups fresh baby spinach
- 1 cup chopped button or cremini mushrooms
- 1 cup whole milk ricotta cheese
- 2 cloves garlic, minced
- ½ cup freshly grated parmesan cheese
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- Halve the zucchinis lengthwise and scoop out the insides, reserving the flesh.
- In a skillet over medium heat, warm olive oil; add minced garlic and mushrooms. Sauté until tender (about 5 minutes).
- Stir in reserved zucchini flesh and spinach until wilted. Remove from heat and mix in ricotta, Italian seasoning, parmesan, salt, and pepper.
- Stuff the zucchini halves with the filling and top with additional parmesan.
- Bake for 25-30 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 stuffed zucchini boat (approximately 200g)
- Calories: 285
- Sugar: 3g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
Keywords: Substitute spinach with kale or add roasted red peppers for extra flavor. For a cheesier taste, sprinkle mozzarella on top before baking. Store leftovers in an airtight container for up to three days.