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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

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Delicious and healthy stuffed zucchini boats filled with creamy ricotta, earthy mushrooms, and vibrant spinach, perfect for a light dinner or side dish.

Ingredients

Scale
  • 4 medium zucchini, halved lengthwise and scooped out
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup mushrooms, chopped
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1/4 cup Parmesan cheese, grated
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Scoop out the center of the zucchini halves to create boats, and set aside.
  3. Heat olive oil in a skillet over medium heat. Sauté the minced garlic and onion for about 2 minutes until fragrant.
  4. Add the chopped mushrooms to the skillet and cook for 3-4 minutes until softened.
  5. Stir in the chopped spinach and cook until wilted, about 2 minutes, then remove from heat.
  6. Mix in the ricotta, Parmesan, red pepper flakes (if using), and season with salt and pepper.
  7. Spoon the ricotta mixture evenly into the zucchini boats.
  8. Place the stuffed zucchini on the prepared baking sheet and bake for 20-25 minutes, or until the zucchini is tender.
  9. Garnish with fresh basil if desired, and serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze individually wrapped zucchini boats for up to a month.

Nutrition

Find it online: https://pinrecipezbylinaa.com/stuffed-zucchini-boats-spinach-mushrooms-ricotta/

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