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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a healthy and flavorful vegetarian dish featuring a savory blend of spinach, mushrooms, and ricotta cheese, all stuffed into tender zucchini boats and baked to perfection. This dish is low-carb, customizable, and perfect for weeknights or gatherings.

  • Total Time: 45 minutes
  • Yield: 4 servings

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

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Zucchini: Halve the zucchini lengthwise and scoop out the centers to create boats, leaving a small border around the edges.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve: Let the zucchini boats cool slightly before serving. Garnish with fresh herbs like parsley or basil if desired.

Notes

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.

  • Author: Chloe Mae
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course, Vegetarian
  • Method: Baking
  • Cuisine: Vegetarian, Low-Carb
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 stuffed zucchini boat
  • Calories: 220
  • Sugar: 5g
  • Sodium: 350mg
  • Fat: 16g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 40mg

Find it online: https://simpledishrecipe.com/spinach-mushroom-and-ricotta-stuffed-zucchini-boats/