Description

These Spinach, Mushroom, and Ricotta Stuffed Zucchini boats are a delicious and nutritious vegetarian dish that’s perfect for a satisfying meal. With a flavorful filling of sautéed mushrooms, spinach, and creamy ricotta cheese, topped with melted mozzarella and Parmesan, these zucchini boats are bursting with savory goodness.

Ingredients

Zucchini:

4 medium zucchini (halved lengthwise)

Filling:

1 tablespoon olive oil
2 cloves garlic (minced)
1½ cups fresh mushrooms (chopped)
2 cups fresh spinach (roughly chopped)
1 cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and freshly ground black pepper to taste
Fresh parsley for garnish (optional)

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Instructions

Preheat oven: Preheat the oven to 375°F.
Scoop out zucchini: Scoop out the flesh from each zucchini half to create a boat shape, then finely chop the scooped-out zucchini flesh.
Sauté vegetables: In a skillet, heat olive oil and sauté garlic, mushrooms, and chopped zucchini flesh until softened. Add spinach and cook until wilted. Remove from heat and let cool slightly.
Mix filling: In a bowl, combine sautéed vegetables with ricotta, Italian seasoning, salt, pepper, and half of the mozzarella. Mix well.
Fill zucchini boats: Arrange zucchini on a baking sheet, spoon the ricotta mixture into each boat, top with remaining cheeses.
Bake: Bake for 25-30 minutes until zucchini is tender and cheese is golden.
Garnish and serve: Garnish with parsley if desired and serve warm.

Notes

For a heartier meal, add cooked crumbled sausage or ground turkey.
This dish can be prepared ahead and baked just before serving.