Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe
Introduction
These Spinach Mushroom Ricotta Zucchini Boats offer a delicious and healthy way to enjoy summer vegetables. Filled with a creamy ricotta and savory mushroom-spinach mixture, they make a satisfying vegetarian main or side dish.
Ingredients
- Zucchini (4 medium-sized)
- Ricotta cheese (1 cup)
- Fresh spinach (1 cup, chopped)
- Mushrooms (1 cup, chopped)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the centers to create boats, leaving about a ¼-inch thick shell.
- Step 2: In a bowl, combine the ricotta, chopped spinach, and chopped mushrooms. Season with salt and pepper to taste.
- Step 3: Spoon the ricotta mixture evenly into each zucchini boat, filling them generously.
- Step 4: Arrange the stuffed zucchinis on a baking sheet and bake for 20–25 minutes, or until the zucchini is tender and the filling is heated through.
Tips & Variations
- For extra flavor, add a sprinkle of grated Parmesan or your favorite herbs like basil or oregano to the filling.
- Try swapping mushrooms with finely chopped bell peppers or sun-dried tomatoes for a different twist.
- You can also top the boats with shredded mozzarella and broil for 2–3 minutes for a golden finish.
Storage
Store leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the zucchini boats ahead of time?
Yes, you can stuff the zucchinis a few hours before baking. Keep them covered in the refrigerator until ready to bake.
Can I use frozen spinach for this recipe?
Frozen spinach works fine but be sure to thaw and squeeze out excess moisture before mixing it with the ricotta to avoid soggy boats.
PrintSpinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe
Delightful and healthy Spinach Mushroom Ricotta Zucchini Boats, featuring tender zucchini filled with a creamy ricotta, fresh spinach, and sautéed mushrooms, baked to perfection for a hearty vegetarian dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables
- 4 medium zucchinis
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, finely chopped
Dairy
- 1 cup ricotta cheese
Others
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the zucchini: Preheat your oven to 375°F (190°C). Wash the zucchinis and slice them in half lengthwise. Using a spoon, scoop out the seeds and some of the flesh to create hollow boats, setting the scooped flesh aside for the filling.
- Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant. Add chopped mushrooms, chopped spinach, and the reserved zucchini flesh. Cook until the mushrooms are softened and spinach is wilted, approximately 5-7 minutes. Season with salt and pepper.
- Mix the filling: Remove the sautéed vegetable mixture from heat and let it cool slightly. In a bowl, combine the cooked vegetables with ricotta cheese, mixing thoroughly to create a creamy filling.
- Stuff the zucchini: Spoon the ricotta and vegetable mixture evenly into each zucchini half, pressing the filling lightly to pack it in.
- Bake: Arrange the stuffed zucchini boats on a baking sheet lined with parchment paper or lightly greased. Bake in the preheated oven for about 25-30 minutes, or until the zucchini is tender and the filling is heated through and slightly golden on top.
- Serve: Remove from the oven and let cool for a few minutes before serving. These zucchini boats are delicious as a main course or a side dish.
Notes
- Use fresh and firm zucchinis for best results.
- You can add grated Parmesan or mozzarella cheese on top for extra flavor and browning.
- For a vegan version, substitute ricotta with a plant-based ricotta alternative.
- To enhance flavor, consider adding herbs like basil, oregano, or thyme to the filling.
- Leftover filling can be used as a dip or spread.
Keywords: zucchini boats, ricotta, spinach, mushrooms, healthy vegetarian dinner, baked zucchini, Italian recipe
