Description
These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a light yet satisfying dish bursting with creamy, cheesy goodness! Fresh zucchini is hollowed out and filled with a savory mixture of sautéed mushrooms, garlic, spinach, and ricotta, then topped with melty mozzarella. Perfect for a quick, healthy dinner or a delicious side dish!
Ingredients
Scale
For the Zucchini Boats
- 2 medium zucchini
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Filling
- 2 cups fresh spinach (or 1/4 cup defrosted frozen spinach, drained)
- 1/2 cup sliced mushrooms
- 1 tsp minced garlic
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
For Garnish
- Fresh basil or parsley, chopped
Instructions
- 1. Prepare the Zucchini
- Preheat your oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and use a spoon to scoop out the seeds, creating a hollow boat.
- Place the zucchini halves cut side up on a baking sheet.
- Drizzle with olive oil, lightly season with salt and pepper, and bake for 10 minutes while preparing the filling.
- 2. Cook the Filling
- In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté for 3-4 minutes until softened.
- Add the minced garlic and cook for 1 more minute until fragrant.
- Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat.
- 3. Mix the Cheese Filling
- In a bowl, combine the sautéed spinach and mushrooms with ricotta cheese, shredded mozzarella, Italian seasoning, salt, and black pepper. Mix until well combined.
- 4. Stuff the Zucchini
- Remove the pre-baked zucchini from the oven and spoon the spinach and mushroom mixture into each hollowed-out half.
- Sprinkle extra mozzarella cheese on top.
- 5. Bake
- Return the stuffed zucchini to the oven and bake for 15-20 minutes, until the zucchini is tender and the cheese is bubbly and golden.
- 6. Serve
- Remove from the oven and garnish with fresh basil or parsley. Serve warm and enjoy!
Notes
- For extra flavor, add red pepper flakes to the filling or top with a sprinkle of Parmesan cheese.
- Make it heartier by adding crumbled cooked sausage or shredded chicken to the filling.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes.
- Make it dairy-free: Substitute ricotta and mozzarella with dairy-free cheese alternatives.
- Low-carb and keto-friendly: These zucchini boats are naturally low in carbs and packed with protein.
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 180kcal
- Sugar: 3g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg