Looking for a delicious and healthy dish that’s both light and flavorful? These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are the perfect meal. Packed with nutrient-rich spinach, earthy mushrooms, and creamy ricotta cheese, these stuffed zucchini boats are as satisfying as they are nutritious. They make a great low-carb main course or a hearty side dish. With fresh basil, garlic, and a touch of mozzarella for extra cheesy goodness, this recipe is a great way to enjoy fresh vegetables with a twist!
Ingredients:
- 2 medium zucchini
- 1 tablespoon extra virgin olive oil
- 2 cups of fresh spinach, or ¼ cup thawed frozen spinach
- ½ cup sliced mushrooms
- 1 teaspoon minced garlic
- 1 tablespoon fresh chopped basil
- ½ cup ricotta cheese
- ¼ cup shredded mozzarella cheese
- ¼ teaspoon kosher salt
- Pinch of black pepper
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare a baking sheet by either lining it with parchment paper or lightly brushing it with olive oil.
- Prepare the Zucchini:
- Cut the zucchini in half lengthwise and scoop out the seeds and some of the flesh to create a “boat” shape, leaving about ¼-inch of zucchini around the edges.
- Arrange the zucchini halves on the prepared baking sheet with the cut sides facing up.
- Drizzle with a little olive oil and lightly season with salt and pepper. Set aside.
- Cook the Filling:
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Stir in the minced garlic and sauté for roughly 30 seconds, just until it becomes aromatic.
- Add the sliced mushrooms and cook for 3-4 minutes until they start to soften.
- Add the spinach to the skillet and cook for another 2-3 minutes until it wilts (if using frozen spinach, ensure it’s thawed and drained well before adding).
- Remove the skillet from heat and stir in the fresh basil.
- Allow the mixture to cool slightly.
- Prepare the Ricotta Mixture:
- In a mixing bowl, combine the ricotta cheese with the spinach and mushroom mixture. Stir until evenly combined.
- Stuff the Zucchini Boats:
- Spoon the ricotta, spinach, and mushroom mixture into the hollowed-out zucchini halves, filling each boat generously.
- Sprinkle the shredded mozzarella cheese evenly over the top of each stuffed zucchini.
- Bake the Zucchini Boats:
- Place the baking sheet with the stuffed zucchini boats in the preheated oven. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden on top.
- Serve:
- Remove the zucchini boats from the oven and let them cool slightly before serving. Garnish with additional fresh basil or a drizzle of olive oil if desired.
Conclusion:
These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are the perfect way to enjoy a wholesome, veggie-packed meal. The combination of creamy ricotta, sautéed spinach, and mushrooms, all nestled in tender zucchini and topped with melted mozzarella, creates a flavorful dish that’s sure to satisfy. Whether you serve it as a main course or a side, these stuffed zucchini boats are a healthy and delicious addition to any meal!
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