Description
Delicious and healthy Spinach, Mushroom, and Ricotta Stuffed Zucchini boats baked to perfection with a golden mozzarella topping. A nutritious vegetarian main course that is easy to prepare and packed with fresh vegetables, creamy cheese, and Italian-inspired flavors.
Ingredients
Scale
Vegetables
- 4 medium zucchini
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- 1 cup mushrooms, finely chopped
- 2 cups fresh spinach, chopped
- Chopped zucchini flesh from scooping out zucchini centers
Dairy & Cheese
- 3/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (for topping)
Seasonings & Oils
- 1 tablespoon olive oil
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: red pepper flakes for a kick
Instructions
- Preheat and prepare zucchini: Preheat your oven to 375°F and line a baking dish with parchment paper or lightly grease it. Slice each zucchini in half lengthwise, then carefully scoop out the center flesh to create hollow boats, leaving about a 1/4-inch thick shell. Finely chop the scooped-out zucchini flesh and set it aside for the filling.
- Sauté vegetables: Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 2–3 minutes until slightly softened. Stir in the minced garlic, chopped mushrooms, and the reserved zucchini flesh. Cook for 5–6 minutes until the mixture softens and most moisture has evaporated. Add the chopped spinach and cook for another 1–2 minutes until wilted. Remove from heat and let the mixture cool slightly.
- Prepare filling: In a mixing bowl, combine the sautéed vegetable mixture with ricotta cheese, grated Parmesan, dried Italian seasoning, salt, and black pepper. Stir until the filling is well incorporated.
- Stuff zucchini boats: Spoon the prepared filling evenly into each hollowed zucchini half. Arrange the stuffed zucchini boats in the baking dish and sprinkle shredded mozzarella cheese evenly on top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10–15 minutes until the zucchini is tender and the cheese topping is bubbly and golden brown.
- Serve: Let the stuffed zucchini cool slightly before serving warm. Optional red pepper flakes can be sprinkled on top for a spicy kick.
Notes
- You can prepare the filling a day in advance and refrigerate until ready to assemble and bake.
- For a lighter filling, swap ricotta with cottage cheese.
- Add cooked quinoa or lentils to the filling to increase protein and make it more filling.
- Make sure to remove most of the moisture after cooking the vegetables to prevent soggy zucchini boats.
Nutrition
- Serving Size: 2 stuffed zucchini halves
- Calories: 210
- Sugar: 6 g
- Sodium: 330 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg
