Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a scrumptious and healthy dish that brings together tender zucchini halves filled with a creamy, flavorful mixture of sautéed spinach, mushrooms, and ricotta cheese. Perfect for lunch or dinner, these vibrant boats are not only visually stunning but also easy to prepare, making them an excellent option for impressing guests or enjoying a nutritious meal at home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4 (2 halves per serving) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 4 medium zucchinis
- 4 cups fresh spinach
- 1 cup chopped cremini or button mushrooms
- 1 cup whole milk ricotta cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 2 tsp olive oil
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
- Slice each zucchini in half lengthwise and scoop out the insides to create space for the filling.
- In a skillet over medium heat, drizzle olive oil, add minced garlic, and sauté chopped mushrooms until tender. Stir in fresh spinach until wilted.
- In a bowl, mix the sautéed vegetables with ricotta, Parmesan, salt, pepper, and reserved zucchini flesh until well combined.
- Generously fill each zucchini half with the mixture and arrange them in the baking dish.
- Bake for 25-30 minutes until golden brown on top and bubbly.
Nutrition
- Serving Size: 1 stuffed zucchini half (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Substitute spinach with kale or add sun-dried tomatoes for an extra flavor boost. For added richness, consider mixing in crumbled feta cheese or adding spices like red pepper flakes.