Description
These Spinach Mushroom & Ricotta Stuffed Zucchini Boats are a delicious, vegetarian twist on the classic. Creamy ricotta, sautéed mushrooms, and spinach fill tender zucchini halves, all baked with a cheesy golden topping. Perfect for a light dinner or elegant side dish.
Ingredients
Scale
- 4 medium zucchinis, halved lengthwise and scooped out
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 small onion, finely chopped
- 1 1/2 cups chopped mushrooms
- 2 cups fresh spinach, roughly chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, divided
- 1/2 cup shredded mozzarella cheese
- 1/4 tsp nutmeg (optional)
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare zucchini: Slice zucchinis in half lengthwise and scoop out the centers. Place in the baking dish cut side up.
- Sauté veggies: In a skillet, heat olive oil over medium heat. Add onion and garlic, and cook until soft. Add mushrooms and cook until browned. Stir in spinach and cook until wilted. Season with salt, pepper, and nutmeg if using.
- Mix filling: In a bowl, combine the cooked vegetable mixture with ricotta and half of the Parmesan cheese. Stir to combine.
- Stuff & top: Spoon the mixture into each zucchini half. Top with mozzarella and the remaining Parmesan.
- Bake: Bake for 20–25 minutes, until zucchini is tender and cheese is bubbly and golden.
- Serve: Garnish with fresh basil or parsley and serve warm.
Notes
You can prepare the filling in advance and store it in the fridge for up to 2 days. For a richer flavor, add a bit of lemon zest or crushed red pepper to the filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Vegetarian, Side Dish
- Method: Baking, Sauté
- Cuisine: Italian-Inspired, Healthy
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
Keywords: spinach ricotta zucchini boats, vegetarian stuffed zucchini, baked zucchini boats, healthy stuffed zucchini