Description
A delicious and healthy recipe for Spinach Mushroom and Ricotta Stuffed Zucchini Boats, perfect for a light meal or appetizer.
Ingredients
- 4 medium zucchini
- 1 tablespoon olive oil
- 8 oz mushrooms, finely chopped
- 3 cups fresh spinach, roughly chopped
- 3 cloves garlic, minced
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Slice the zucchini in half lengthwise. Use a spoon to scoop out the center, leaving about ¼ inch of zucchini around the edges. Reserve the scooped zucchini flesh and chop it finely.
- Place the zucchini boats cut-side up in the baking dish. Lightly drizzle with olive oil and season with a pinch of salt and pepper.
- Heat the remaining olive oil in a skillet over medium heat. Add the mushrooms and cook for 5–6 minutes, until they release their moisture and begin to brown.
- Add the chopped zucchini flesh and cook for another 2–3 minutes. Stir in the garlic and spinach and cook until the spinach wilts and most of the moisture has evaporated.
- Remove from the heat and let the mixture cool slightly.
- In a large bowl, combine the ricotta, egg, ¼ cup mozzarella, Parmesan, Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes.
- Stir the cooked mushroom and spinach mixture into the ricotta mixture.
- Spoon the filling evenly into the zucchini boats.
- Sprinkle the remaining mozzarella over the top.
- Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 8–10 minutes, until the zucchini is tender and the cheese is golden and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
- For less watery zucchini boats, make sure to cook the mushroom-spinach mixture until most of its moisture has evaporated before adding it to the ricotta filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg