Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a perfect combination of nutrition and taste. These zucchini boats are filled with a creamy ricotta mixture, packed with earthy mushrooms and fresh spinach, and baked to perfection with a hint of melted cheese on top. Whether you are looking for a low-carb dinner or a healthy vegetarian meal, this dish is an excellent choice. It is easy to prepare, full of flavors, and makes for a visually appealing dish that even picky eaters will enjoy.
Ingredients:
- 4 medium zucchinis
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, finely chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1/2 cup marinara sauce (optional, for serving)
Instructions:
- Prepare the Zucchini: Wash the zucchinis thoroughly and trim the ends. Slice each zucchini in half lengthwise and scoop out the flesh using a spoon, creating a hollow space for the filling while leaving about 1/4-inch thick edges. Chop the scooped-out zucchini flesh finely and set aside.
- Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange the zucchini halves on the baking sheet, cut side up. Lightly brush them with olive oil and sprinkle with a little salt.
- Sauté the Vegetables: In a large skillet over medium heat, heat the olive oil. Add the diced onion and cook until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant. Then, add the chopped mushrooms and the reserved zucchini flesh. Cook for 5-7 minutes, stirring occasionally, until the vegetables release their moisture and start to brown.
- Add Spinach and Seasonings: Stir in the chopped spinach and cook for another 2 minutes until it wilts. Season the mixture with dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Remove from heat and let it cool slightly.
- Prepare the Ricotta Filling: In a mixing bowl, combine the ricotta cheese with the sautéed vegetable mixture. Add half of the grated Parmesan cheese and mix well until fully incorporated.
- Stuff the Zucchini Boats: Using a spoon, fill each zucchini half with the ricotta and vegetable mixture, pressing gently to pack the filling. Sprinkle the tops with shredded mozzarella and the remaining Parmesan cheese.
- Bake the Zucchini Boats: Transfer the baking sheet to the preheated oven and bake for 20-25 minutes or until the zucchini is tender and the cheese is melted and golden brown on top.
- Serve and Enjoy: Remove the zucchini boats from the oven and let them rest for a few minutes. If desired, serve with a spoonful of marinara sauce on the side for extra flavor. Garnish with fresh basil or parsley and enjoy your healthy, delicious stuffed zucchini boats!