A delicious and nutritious dish, Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats combine fresh vegetables with creamy ricotta cheese for a light yet satisfying meal. This recipe is perfect for those looking for a healthy, low-carb alternative that doesn’t compromise on flavor. The tender zucchini serves as a natural vessel, holding a savory and cheesy filling that is packed with nutrients. Whether you’re preparing it for a weeknight dinner or a special gathering, these stuffed zucchini boats are sure to impress with their rich flavors and delightful texture.
Ingredients
- 4 medium zucchini
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, finely diced
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/2 cup marinara sauce (optional)
- Fresh parsley for garnish
Instructions
- Prepare the Zucchini
- Preheat your oven to 375°F (190°C).
- Wash the zucchini and cut them in half lengthwise.
- Using a spoon, carefully scoop out the flesh, leaving a small border around the edges.
- Chop the scooped-out flesh finely and set it aside.
- Cook the Filling
- Heat olive oil in a pan over medium heat.
- Add the chopped onion and cook until soft and translucent.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the chopped mushrooms and cook for 4-5 minutes until they release their moisture and start to brown.
- Toss in the chopped zucchini flesh and cook for another 2 minutes.
- Add the spinach and cook until wilted.
- Season the mixture with oregano, basil, red pepper flakes, salt, and black pepper.
- Remove from heat and let the mixture cool slightly.
- Prepare the Ricotta Mixture
- In a large bowl, combine ricotta cheese and grated Parmesan.
- Add the cooked vegetable mixture and mix well until fully incorporated.
- Stuff the Zucchini
- Arrange the zucchini halves on a baking sheet lined with parchment paper.
- Evenly distribute the ricotta mixture among the zucchini halves, pressing it down gently.
- Sprinkle shredded mozzarella cheese on top for an extra layer of cheesiness.
- Bake the Zucchini Boats
- Place the stuffed zucchini in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
- If using marinara sauce, warm it up while the zucchini bakes.
- Serve and Garnish
- Remove the zucchini boats from the oven and let them rest for a few minutes.
- Garnish with fresh parsley and serve with a drizzle of marinara sauce if desired.
- Enjoy your delicious and healthy Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats!
This dish is an excellent way to enjoy fresh vegetables with a rich, cheesy filling. Perfect for a light dinner, a side dish, or even meal prep, these zucchini boats will quickly become a favorite.