Description
Delicious and nutritious Spinach, Mushroom, and Ricotta Stuffed Zucchini boats baked to perfection with a cheesy, flavorful filling, making a perfect vegetarian main or side dish.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchinis
- 1 tablespoon olive oil
Vegetable Filling
- 1 cup mushrooms, chopped
- 2 cups fresh spinach, chopped
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- Salt and pepper, to taste
Cheese Filling
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh basil, chopped (optional)
Instructions
- Prepare Zucchini: Preheat your oven to 375°F (190°C). Slice zucchinis in half lengthwise and scoop out the center using a spoon, leaving about ½-inch of flesh intact to create boats. Place zucchini halves on a baking sheet lined with parchment paper.
- Cook Vegetables: Heat olive oil in a large skillet over medium heat. Add chopped mushrooms and sauté for 5 minutes until softened. Add garlic, spinach, oregano, salt, and pepper. Cook until the spinach wilts, about 2 minutes. Remove from heat and let cool slightly.
- Make Filling: In a mixing bowl, combine ricotta cheese, mozzarella, Parmesan, and the cooked vegetable mixture. Stir until well combined.
- Stuff Zucchini: Spoon the filling into each zucchini boat, pressing it down lightly to pack it in.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the filling is golden and bubbly.
- Serve: Garnish with fresh basil, if desired, and serve hot.
Notes
- You can substitute the mushrooms with other vegetables like bell peppers or onions if preferred.
- For a vegan option, replace ricotta and cheeses with plant-based alternatives.
- Make sure to scoop the zucchini carefully to avoid breaking the shells.
- Allow the filling to cool slightly before stuffing to prevent moisture buildup.
- Leftovers store well in the refrigerator for up to 3 days.
