Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Here’s a delicious recipe for Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats – a healthy, satisfying, and cheesy vegetarian dish!

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Ingredients:

• 4 medium zucchinis

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1 small onion, finely chopped

• 1 ½ cups mushrooms, finely chopped

• 2 cups fresh spinach, chopped

• 1 cup ricotta cheese

• ¼ cup grated Parmesan cheese

• ½ teaspoon Italian seasoning

• Salt and black pepper to taste

• ½ cup shredded mozzarella cheese (for topping)

• Optional garnish: fresh basil or parsley

Instructions:

1. Prepare Zucchini Boats:

   • Preheat oven to 375°F (190°C).

   • Slice zucchinis in half lengthwise. Use a spoon to scoop out the center, leaving about ¼ inch around the edges. Reserve the scooped-out flesh and chop it finely.

   • Place zucchini halves in a baking dish, drizzle with a little olive oil, and sprinkle with salt. Set aside.

2. Make the Filling:

   • Heat olive oil in a skillet over medium heat. Add onion and sauté for 2–3 minutes until softened.

   • Stir in garlic, chopped mushrooms, and reserved zucchini flesh. Cook until moisture evaporates and mushrooms are golden, about 5–7 minutes.

   • Add chopped spinach and cook until wilted, about 1–2 minutes.

   • Remove from heat and let cool slightly.

3. Mix the Filling:

   • In a bowl, combine the cooked vegetable mixture with ricotta, Parmesan, Italian seasoning, salt, and pepper.

4. Stuff and Bake:

   • Spoon the filling into the zucchini boats.

   • Sprinkle shredded mozzarella over the top.

   • Cover loosely with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is golden and bubbly.

5. Serve:

   • Let cool slightly, garnish with chopped basil or parsley, and enjoy!