Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Elevate your dinner with these Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats—deliciously healthy and bursting with flavor. This quick recipe combines tender zucchini filled with a creamy mixture of ricotta, fresh spinach, and savory mushrooms. Perfect for busy weeknights or as a standout side dish at gatherings, these boats are both nutritious and satisfying. Enjoy them warm from the oven garnished with fresh basil or customize the filling to suit your tastes. Each bite offers a delightful blend of textures and flavors that will impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4 (4 stuffed zucchini boats) 1x
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 4 medium zucchini
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 small onion
- 1 cup mushrooms
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Halve the zucchini lengthwise and scoop out the centers to create boats.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic and chopped onion for about 2 minutes.
- Add chopped mushrooms and cook until softened, about 3-4 minutes.
- Stir in chopped spinach until wilted, then remove from heat.
- In a mixing bowl, combine cooked vegetables with ricotta, Parmesan, salt, and pepper.
- Fill each zucchini boat evenly with the ricotta mixture.
- Bake for 20-25 minutes until zucchini is tender.
Nutrition
- Serving Size: 1 stuffed zucchini boat (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg