If you’re looking for a delicious, healthy, and satisfying dish, these Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are the perfect choice. Packed with nutrients, low in carbs, and bursting with flavors, this recipe is a great way to enjoy a wholesome meal. The tender zucchini serves as the perfect vessel for a creamy and savory filling made with ricotta cheese, mushrooms, and spinach, all seasoned with aromatic herbs and spices. Whether you’re serving it as a main course or a side dish, this recipe is sure to impress.
Ingredients:
- 4 medium zucchini
- 1 cup ricotta cheese
- 1 cup mushrooms, finely chopped
- 1 cup fresh spinach, chopped
- ½ cup grated Parmesan cheese
- ½ cup mozzarella cheese, shredded
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- ½ cup marinara sauce (optional)
Instructions:
- Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper.
- Wash the zucchini thoroughly and slice them in half lengthwise. Using a spoon, scoop out the flesh to create a hollow center, leaving about ¼ inch of the outer shell intact.
- Chop the scooped-out zucchini flesh finely and set it aside.
- Heat olive oil in a large pan over medium heat. Add the chopped onion and cook for about 2 minutes until translucent.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the chopped mushrooms and zucchini flesh. Sauté for 5-6 minutes until the moisture is mostly evaporated.
- Add the chopped spinach, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Cook for 2 more minutes until the spinach is wilted. Remove from heat and let the mixture cool slightly.
- In a mixing bowl, combine the ricotta cheese, half of the grated Parmesan cheese, and the cooked spinach-mushroom mixture. Stir well until fully combined.
- Arrange the hollowed-out zucchini halves in the prepared baking dish. Spoon the ricotta filling into each zucchini boat, pressing it down gently to pack it well.
- If using marinara sauce, spoon a little over each stuffed zucchini for extra flavor.
- Sprinkle the remaining Parmesan cheese and shredded mozzarella on top of each stuffed zucchini boat.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake uncovered for an additional 10-15 minutes until the cheese is golden brown and bubbly.
- Remove from the oven and let the zucchini boats rest for a few minutes before serving.
- Garnish with fresh basil or parsley if desired, and enjoy hot!