Spinach, Mushroom & Ricotta Stuffed Zucchini Boats
A delightful dish featuring tender zucchini stuffed with a creamy filling of ricotta cheese, earthy mushrooms, and bright spinach, perfect for family gatherings.
Ingredients
Main Ingredients
- 4 medium-sized Zucchini
- 2 cups Fresh Spinach, roughly chopped
- 1 cup Mushrooms, diced Any variety works!
- 1 cup Ricotta Cheese
- 2 tablespoons Olive Oil
- 2 cloves Garlic, minced
- to taste Salt
- to taste Pepper
- 1/2 cup Parmesan Cheese, grated Optional for topping
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Wash the zucchini and slice it in half lengthwise. Use a spoon to scoop out the center to create 'boats', leaving about a quarter-inch of zucchini flesh on the sides.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Next, add diced mushrooms and cook until softened, about 5-7 minutes. Stir in chopped spinach and allow it to wilt.
- Remove the skillet from heat and let it cool slightly. Stir in ricotta cheese, salt, and pepper until everything is well combined.
- Spoon the filling into each zucchini boat generously and sprinkle grated Parmesan cheese on top if desired.
Baking
- Place the filled zucchini boats on a baking sheet and cover them with foil. Bake for about 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
Serving
- Let them cool for a few minutes before serving. Best served warm.
Notes
Feel free to mix and match veggies in the filling! Bell peppers, kale, or sun-dried tomatoes can elevate your stuffing game. Keep an eye on the baking time to ensure the zucchini doesn’t turn mushy. If filling is too runny, add breadcrumbs to absorb excess moisture. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to a month.