Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a perfect combination of health and taste. These zucchini boats are filled with a creamy, cheesy mixture of ricotta, fresh spinach, and mushrooms, creating a low-carb, nutrient-rich meal that satisfies your taste buds while keeping things light. Perfect for lunch or dinner, this dish is easy to prepare and packed with essential vitamins and minerals. Whether you’re a vegetarian or just looking for a new way to enjoy zucchini, this recipe is sure to become a favorite in your kitchen.
Ingredients:
- 4 medium zucchini
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, finely chopped
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- ½ cup marinara sauce (optional, for serving)
- Fresh parsley for garnish
Instructions:
- Prepare the Zucchini: Preheat your oven to 375°F (190°C). Wash the zucchini thoroughly and cut them in half lengthwise. Use a spoon to carefully scoop out the flesh, creating a hollow boat shape. Set aside the scooped-out flesh for later use. Lightly brush the zucchini boats with olive oil and season with salt and pepper. Arrange them in a baking dish.
- Cook the Filling: Heat a tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add Mushrooms and Spinach: Add the chopped mushrooms and the reserved zucchini flesh to the pan. Cook for about 5 minutes until the mushrooms soften and release their moisture. Stir in the chopped spinach and cook for another 2 minutes until wilted. Season with oregano, basil, red pepper flakes (if using), salt, and black pepper. Remove from heat and let it cool slightly.
- Mix the Cheese: In a large bowl, combine ricotta cheese, half of the grated Parmesan, and half of the shredded mozzarella. Add the slightly cooled mushroom and spinach mixture and mix well until fully incorporated.
- Stuff the Zucchini Boats: Spoon the ricotta and vegetable mixture evenly into the prepared zucchini boats, pressing down gently to pack the filling. Sprinkle the remaining Parmesan and mozzarella cheese over the top for a deliciously cheesy crust.
- Bake to Perfection: Place the stuffed zucchini boats in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and lightly golden on top.
- Serve and Enjoy: Remove the zucchini boats from the oven and let them cool slightly. If desired, serve with a drizzle of warm marinara sauce on top or on the side for extra flavor. Garnish with fresh parsley and enjoy your healthy, delicious meal.