Go Back
–+ servings

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

A delightful dish made by hollowing out zucchini halves and filling them with a savory mixture of sautéed mushrooms, fresh spinach, creamy ricotta cheese, and various seasonings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 4 medium zucchini Choose firm zucchinis for easy scooping.
  • 1 tablespoon olive oil Adds flavor and helps with cooking.
  • 1 small onion Finely chopped for sweetness and depth of flavor.
  • 2 cloves garlic Minced to enhance the overall taste.
  • 8 oz mushrooms Finely chopped for rich umami flavor.
  • 3 cups fresh spinach Roughly chopped to add nutrients and color.
  • 1 cup ricotta cheese Adds creaminess and richness to the filling.
  • 1/2 cup grated Parmesan cheese For salty depth in the stuffing.
  • 1/2 cup mozzarella cheese Shredded for a gooey topping.
  • to taste salt Essential seasoning to elevate the flavors.
  • to taste pepper Essential seasoning to elevate the flavors.
  • 1 teaspoon dried Italian herbs Optional for added aromatic notes.

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Cut each zucchini in half lengthwise and scoop out some of the flesh to create little 'boats'. Place them cut side up in a baking dish.
  3. Drizzle olive oil over the prepared zucchini boats then sprinkle with salt and pepper.
  4. In a skillet over medium heat, heat olive oil then add finely chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant; then add chopped mushrooms and cook until browned.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

Tried this recipe?

Let us know how it was!