Spinach, Mushroom, and Ricotta Stuffed Zucchini

Tender zucchini boats filled with a creamy, cheesy spinach and mushroom mixture, baked to golden perfection. This Mediterranean-inspired dish is not only delicious but also healthy and easy to prepare. Perfect as a light main course or a flavorful side dish!

Ingredients

• 2 medium zucchinis
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, diced
• 1 cup ricotta cheese
• ½ cup shredded mozzarella (plus extra for topping)
• ¼ cup grated Parmesan
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt & pepper, to taste
• Optional: Fresh basil or parsley, chopped (for garnish)

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the zucchini boats.

Step 2: Prepare the Zucchini Boats

1. Wash and dry the zucchinis. Cut them in half lengthwise.
2. Using a spoon or melon baller, scoop out the center flesh of each zucchini half, leaving about ¼-inch thick shells. Reserve the scooped-out flesh for another use (like adding to soups or stir-fries).
3. Place the zucchini halves in the prepared baking dish, cut-side up. Brush lightly with olive oil and season with a pinch of salt and pepper.

Step 3: Sauté the Filling

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
2. Add the diced mushrooms and cook for 4–5 minutes, stirring occasionally, until they release their moisture and soften.
3. Stir in the chopped spinach and cook for another 2–3 minutes, until wilted. Remove from heat and let it cool slightly.

Step 4: Make the Cheesy Mixture

1. In a mixing bowl, combine the cooked spinach and mushroom mixture with the ricotta cheese, ½ cup of shredded mozzarella, and grated Parmesan. Mix well.
2. Season with salt and pepper to taste. Adjust seasoning as needed.

Step 5: Stuff the Zucchini Boats

1. Spoon the spinach, mushroom, and cheese mixture evenly into the hollowed-out zucchini halves, pressing gently to pack the filling.
2. Sprinkle the tops generously with additional shredded mozzarella for a gooey, golden finish.

Step 6: Bake

1. Place the stuffed zucchini boats in the preheated oven and bake for 25–30 minutes, or until the zucchini is tender and the cheese is bubbly and golden brown.

Step 7: Garnish and Serve

1. Remove from the oven and let cool for 5 minutes. Garnish with fresh basil or parsley, if desired.
2. Serve warm and enjoy this creamy, cheesy, and veggie-packed dish!

Tips for Success

• Zucchini Selection: Choose firm, medium-sized zucchinis that are uniform in shape for even cooking.
• Customize the Filling: Add cooked crumbled sausage, roasted red peppers, or sun-dried tomatoes for extra flavor.
• Make Ahead: Assemble the stuffed zucchini boats up to a day in advance, cover, and refrigerate. Bake just before serving.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for best results.

Why You’ll Love This Recipe

This Spinach, Mushroom, and Ricotta Stuffed Zucchini combines the freshness of vegetables with the richness of creamy cheese, creating a satisfying and nutritious dish. The zucchini boats provide a low-carb alternative to traditional pasta or bread-based recipes, making it perfect for those looking for lighter options without sacrificing flavor. Whether you’re hosting a dinner party or preparing a cozy meal at home, this recipe is sure to impress. Dive into these golden, cheesy zucchini boats and savor every bite!