Here’s a delicious, easy recipe for Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats — light, creamy, and perfect for a healthy meal or side.
Spinach, Mushroom & Ricotta Stuffed Zucchini Boats
Ingredients
- 4 medium zucchini
- 1 cup ricotta cheese
- 1½ cups mushrooms, finely chopped
- 1½ cups fresh spinach, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- Salt and black pepper to taste
- Optional: pinch of nutmeg or red pepper flakes
Instructions
- Prepare the zucchini
- Preheat oven to 190°C / 375°F.
- Slice zucchini in half lengthwise.
- Scoop out the centers gently, leaving a small border.
- Place boats on a baking tray, drizzle lightly with olive oil.
- Cook the filling
- Heat olive oil in a pan over medium heat.
- Sauté mushrooms until softened and lightly browned.
- Add garlic and spinach, cook until spinach wilts.
- Season with salt, pepper, and optional spices.
- Remove from heat and let cool slightly.
- Mix the stuffing
- In a bowl, combine ricotta, cooked mushroom-spinach mixture, and half of the Parmesan.
- Stuff the zucchini
- Spoon filling evenly into each zucchini boat.
- Sprinkle remaining Parmesan on top.
- Bake
- Cover loosely with foil and bake for 20 minutes.
- Remove foil and bake another 10 minutes until zucchini is tender and tops are lightly golden.
Serving Tips
- Serve warm with a simple green salad or crusty bread.
- Add mozzarella on top for extra meltiness.
- Works well as a vegetarian main or hearty side dish.
If you’d like, I can also share:
- A high-protein version
- An air-fryer method
- Or a make-ahead freezer-friendly version
Just tell me which one you want!
