Name: Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 4 medium zucchini, halved lengthwise and scooped out; 1 cup ricotta cheese; 2 cups fresh spinach, chopped; 1 cup mushrooms, finely chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; ¼ cup grated Parmesan cheese; ½ cup shredded mozzarella cheese; Salt and pepper to taste; Optional: fresh parsley or basil for garnish

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

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Why You’ll Love This Recipe

Healthy and Wholesome: A great low-carb option that’s both nutritious and satisfying.
Vegetarian: This dish is entirely vegetarian, perfect for plant-based eaters or anyone looking to enjoy a lighter meal.
Flavor-Packed: The creamy ricotta, savory mushrooms, and wilted spinach create a rich and flavorful filling that’s perfectly complemented by the tender zucchini.
Customizable: Feel free to swap the ricotta for cottage cheese or add extra veggies like bell peppers or onions.
Easy to Make: With a quick prep time and only 30 minutes of baking, this dish is perfect for a busy weeknight dinner.
Great for Meal Prep: This dish stores well in the fridge, making it easy to prepare ahead and bake later.

Ingredients

4 medium zucchini, halved lengthwise and scooped out
1 cup ricotta cheese
2 cups fresh spinach, chopped
1 cup mushrooms, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
¼ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
Salt and pepper to taste
Optional: fresh parsley or basil for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Zucchini: Halve the zucchini lengthwise and scoop out the centers to create boats, leaving a small border around the edges.
Cook the Filling: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped mushrooms and cook until they release moisture and begin to brown, about 5–7 minutes. Add the chopped spinach and cook until wilted, another 2–3 minutes.
Combine the Filling: Remove the skillet from the heat and stir in the ricotta cheese, grated Parmesan, salt, and pepper. Mix until the filling is smooth and well combined.
Stuff the Zucchini: Spoon the filling into each zucchini boat, pressing it down gently to pack it in. Top each filled zucchini boat with shredded mozzarella cheese.
Bake the Zucchini Boats: Place the stuffed zucchini boats in a baking dish and bake for 25–30 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
Serve: Let the zucchini boats cool slightly before serving. Garnish with fresh herbs like parsley or basil if desired.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Add More Veggies: Feel free to add more vegetables to the filling, like chopped bell peppers or onions, to customize the flavor.
Dairy-Free Option: Use a dairy-free ricotta or a cashew-based cheese for a vegan version of this dish.
Extra Protein: For a non-vegetarian twist, you can add cooked ground turkey or chicken to the filling.
Spicy Kick: Add a pinch of red pepper flakes or some chopped jalapeños to the filling for extra heat.

Storage/Reheating

Storing Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake in the oven at 350°F (175°C) for 10–15 minutes, or until heated through.
Freezing: These stuffed zucchini boats freeze well after baking. Allow them to cool, then store them in an airtight container or freezer bag for up to 3 months. Reheat directly from frozen in the oven for about 30 minutes.

FAQs

Can I use other types of cheese instead of ricotta?

Yes, you can substitute ricotta with cottage cheese, mascarpone, or even cream cheese for a different texture and flavor.

How do I prevent the zucchini from being too watery?

Salt the zucchini halves and let them sit for 10 minutes before patting them dry to draw out excess moisture.

Can I prepare these ahead of time?

Yes, you can assemble the zucchini boats in advance and store them in the fridge until you’re ready to bake them.

What other spices can I add to the filling?

Feel free to experiment with other spices like Italian seasoning, oregano, or thyme for extra flavor.

Can I grill these instead of baking them?

Yes, you can grill the stuffed zucchini boats over medium heat until the zucchini is tender and the cheese is melted. It may take about 10–15 minutes on the grill.

Conclusion

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a wholesome, flavor-packed dish that’s perfect for a satisfying vegetarian meal. With a delicious blend of creamy ricotta, savory mushrooms, and tender zucchini, these boats are a fun way to enjoy vegetables. Whether you’re serving them as a main course or as a side dish, they’re sure to be a crowd-pleaser!

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats