Spinach Mushroom Ricotta Zucchini Boats (Print-Friendly Version)
Zucchini halves stuffed with spinach, mushrooms, and ricotta cheese for a flavorful Italian-inspired main or side.
# Ingredients:
→ Main Ingredients
01 -
4 medium zucchinis, halved lengthwise
02 -
1 tablespoon olive oil
03 -
1 small onion, finely chopped
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2 cloves garlic, minced
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1.5 cups mushrooms, finely chopped (white or cremini)
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2 cups fresh spinach or 1 cup frozen spinach, thawed and drained
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1 cup ricotta cheese
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0.25 cup grated Parmesan cheese
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0.5 teaspoon dried oregano
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Salt to taste
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Pepper to taste
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0.5 cup shredded mozzarella cheese (optional, for topping)
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Fresh parsley or basil for garnish (optional)
# Steps:
01 -
Preheat your oven to 190°C (375°F). Line a baking dish with parchment paper or lightly grease it.
02 -
Scoop out the centers of each zucchini half using a spoon or melon baller, leaving about 0.6 cm (¼ inch) of flesh to form a boat. Place the zucchini boats cut-side up in the baking dish and lightly season with salt and pepper.
03 -
In a skillet, heat olive oil over medium heat. Sauté the onion for 2–3 minutes until softened. Add garlic and mushrooms, cooking until mushrooms release moisture and are golden, about 5–7 minutes. Add the spinach and cook until wilted (or just heated through if using frozen). Remove from heat and let cool slightly.
04 -
In a mixing bowl, combine the cooked mushroom-spinach mixture with ricotta, Parmesan, oregano, and a pinch of salt and pepper. Mix well until smooth and creamy.
05 -
Spoon the ricotta mixture evenly into each zucchini half. Sprinkle with shredded mozzarella if using.
06 -
Bake for 25–30 minutes, or until the zucchini is tender and the cheese is melted and lightly golden.
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Garnish with chopped fresh parsley or basil before serving. Serve hot as a main or side dish.
# Notes:
01 -
Add a pinch of red pepper flakes to the filling for a touch of heat.
02 -
For added protein, mix in some cooked quinoa or lentils.
03 -
You can prep and stuff the zucchini ahead of time and bake just before serving.