Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Ingredients:
4 medium zucchinis
1 cup ricotta cheese
1 cup fresh spinach, chopped
1 cup mushrooms, finely chopped
1 small onion, finely chopped
2 garlic cloves, minced
½ cup grated Parmesan cheese
1 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper, to taste
¼ cup breadcrumbs (optional)
¼ cup shredded mozzarella cheese (for topping)
—
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Prepare the zucchinis by slicing them in half lengthwise and scooping out the centers, leaving a thin shell. Set the hollowed zucchini halves aside and finely chop the scooped-out flesh.
3. Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for 2–3 minutes until fragrant and softened.
4. Add the chopped zucchini flesh, mushrooms, and spinach to the skillet. Cook for another 5 minutes, or until the vegetables are tender and the spinach has wilted.
5. Remove from heat, then stir in the ricotta cheese, Parmesan, Italian seasoning, salt, and pepper. Mix until everything is well combined.
6. Fill the zucchini boats with the ricotta and vegetable mixture, packing each one generously.
7. Top with breadcrumbs (if using) and shredded mozzarella.
8. Bake the stuffed zucchinis in a baking dish for 25–30 minutes, or until the zucchini is tender and the cheese is melted and golden.
9. Serve warm and enjoy!
—
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: ~180 kcal per serving
Servings: 4 servings
—
Let me know if you’d like a version in a more casual tone or formatted for a blog or printable recipe card!
