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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Bliss

Delicious Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats for a healthy, vegetarian dinner option.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 boats
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 4 medium Zucchini Can substitute with yellow squash or eggplant.
  • 2 tablespoons Olive Oil Can be replaced with avocado oil or butter.
For the Filling
  • 15 ounces Ricotta Cheese Substitute with cottage cheese for a lighter option.
  • 8 ounces Mushrooms Any variety can be used.
  • 2 cups Fresh Spinach Frozen spinach can be used—ensure thawed and well-drained.
  • 3 cloves Garlic Minced for flavor.
  • 1 medium Onion Can be substituted with shallots.
For Topping & Seasoning
  • 1/2 cup Grated Parmesan Optional but recommended.
  • to taste Salt Essential seasoning.
  • to taste Pepper Essential seasoning.
  • 1/4 teaspoon Red Pepper Flakes Optional for heat.

Equipment

  • skillet
  • Baking Sheet
  • Parchment Paper
  • spatula
  • Large Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Slice zucchinis in half lengthwise and scoop out flesh to create boats.
  3. In a skillet, heat olive oil and sauté minced garlic and diced onion for about 2 minutes.
  4. Add chopped mushrooms and cook for 3-4 minutes until softened.
  5. Stir in fresh spinach and wilt for about 2 minutes, then remove from heat.
  6. In a bowl, combine ricotta and grated Parmesan with sautéed mixture, season to taste.
  7. Fill each hollowed zucchini half with the ricotta mixture, mounding them slightly.
  8. Bake for 20-25 minutes until zucchini is tender and filling is golden.
  9. Let them rest and garnish with fresh basil before serving.

Nutrition

Serving: 1boatCalories: 250kcalCarbohydrates: 10gProtein: 12gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Avoid overcooking and feel free to customize the cheese type. Store leftovers in an airtight container for up to 3 days.

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