Here’s a full recipe for Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats, including ingredients, instructions, and tips. This dish is vegetarian, delicious, and can be served as a main or side dish.
🥒 Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
✅ Servings: 4
🕒 Prep Time: 15 minutes
🕒 Cook Time: 30 minutes
🔥 Total Time: 45 minutes
📝 Ingredients:
For the Zucchini Boats:
- 4 medium zucchini
- 1 tablespoon olive oil
- Salt & pepper, to taste
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup mushrooms, finely chopped (white or cremini)
- 3 cups fresh spinach (or 1 cup cooked, squeezed dry)
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon dried oregano
- ½ teaspoon chili flakes (optional)
- Salt & pepper, to taste
Optional Topping:
- ½ cup shredded mozzarella or more Parmesan
- Fresh basil or parsley for garnish
👩🍳 Instructions:
1. Prepare the Zucchini Boats:
- Preheat oven to 400°F (200°C).
- Slice each zucchini in half lengthwise.
- Use a spoon or melon baller to scoop out the center, leaving about ¼-inch thick shells. (Reserve the pulp.)
- Place the zucchini boats cut-side up on a baking dish or tray. Drizzle with olive oil, sprinkle with salt and pepper.
- Pre-bake for 10 minutes while preparing the filling.
2. Make the Filling:
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Add onions and sauté for 2–3 minutes until soft.
- Add garlic and mushrooms (and some of the reserved zucchini pulp, finely chopped), cook for 5–7 minutes until moisture has evaporated and mushrooms are browned.
- Add spinach and cook until wilted (1–2 minutes). Remove from heat.
- Let the mixture cool slightly, then stir in ricotta, Parmesan, oregano, chili flakes, salt, and pepper. Taste and adjust seasoning.
3. Stuff and Bake:
- Spoon the filling into the pre-baked zucchini boats, mounding it slightly.
- Top with shredded mozzarella or additional Parmesan if desired.
- Bake uncovered for 15–20 minutes, or until zucchini is tender and cheese is melted and golden.
🌿 Garnish & Serve:
- Sprinkle with fresh basil or parsley before serving.
- Serve warm with a side salad, quinoa, or crusty bread.
💡 Tips:
- Make ahead: You can prep the filling a day ahead and store in the fridge.
- Add protein: Mix in cooked lentils, quinoa, or shredded chicken if not vegetarian.
- Vegan version: Use vegan ricotta and cheese alternatives.
- Low-carb friendly and gluten-free!
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