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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe Delight

A flavorful Spinach, Mushroom, and Ricotta stuffed zucchini recipe perfect for dinner, celebrating wholesome ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 2 minutes
Total Time 30 minutes
Servings: 4 boats
Course: Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 4 medium Zucchini Can be replaced with yellow squash for a twist.
  • 2 tablespoons Olive Oil Essential for enhancing flavors while sautéing.
For the Filling
  • 2 cloves Garlic Adds aromatic richness; can use garlic powder.
  • 1 medium Onion Brings sweetness; shallots or leeks can be substitutes.
  • 8 ounces Mushrooms Earthy and savory; diced bell peppers can be an alternative.
  • 5 ounces Fresh Spinach Nutrient-dense; can use frozen if drained well.
  • 1 cup Ricotta Cheese Creamy base of the filling; consider dairy-free options.
  • 1/2 cup Parmesan Cheese Adds nuttiness; nutritional yeast is a vegan alternative.
  • 1 teaspoon Red Pepper Flakes For heat; omit if a milder flavor is preferred.
  • to taste Salt Crucial for seasoning.
  • to taste Pepper Crucial for seasoning.

Equipment

  • oven
  • Skillet
  • Mixing Bowl
  • baking sheet
  • Parchment Paper

Method
 

Preparation Steps
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Slice each zucchini in half lengthwise and scoop out the flesh.
  3. In a skillet, heat olive oil over medium heat and sauté minced garlic and chopped onion for about 2 minutes.
  4. Add chopped mushrooms and cook for 3-4 minutes, then add spinach and cook until wilted, about 2 minutes.
  5. In a mixing bowl, stir the sautéed mixture with ricotta and Parmesan until combined.
  6. Fill each hollow zucchini half with the prepared filling.
  7. Arrange the stuffed zucchini on the baking sheet and bake for 20-25 minutes.
  8. Remove from oven and garnish with fresh basil before serving.

Nutrition

Serving: 1boatCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 400mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

These stuffed zucchini boats can be customized with different fillings and herbs for added flavor.

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