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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

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Delicious stuffed zucchini boats filled with creamy ricotta, earthy mushrooms, and vibrant spinach, perfect for a healthy meal.

Ingredients

Scale
  • 4 medium zucchinis
  • 1 cup ricotta cheese
  • 1 cup fresh spinach, chopped
  • 1 cup mushrooms, diced
  • 1/2 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Olive oil
  • Fresh herbs (optional for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the zucchinis in half lengthwise and scoop out the center to create boats.
  3. Heat a drizzle of olive oil in a skillet over medium heat and add the minced garlic and diced mushrooms.
  4. Sauté until the mushrooms are tender and their flavor is released.
  5. Stir in the chopped spinach and cook until wilted.
  6. Combine the ricotta cheese, grated Parmesan, and the cooked spinach and mushroom mixture in a bowl.
  7. Season generously with salt and pepper.
  8. Fill each zucchini boat with the ricotta mixture, packing it in well.
  9. Bake for 25-30 minutes or until the zucchinis are tender and gilded with golden cheese.
  10. Garnish with fresh herbs if desired, and serve warm.

Notes

These zucchini boats can be paired with a simple side salad or a grain like quinoa. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

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

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