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Delicious Spinach Mushroom Ricotta Stuffed Zucchini Boats


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  • Author: Rachel Lawson
  • Total Time: 45 minutes
  • Yield: Serves 4

Description

Indulge in the delightful experience of Spinach Mushroom Ricotta Stuffed Zucchini Boats. These tender zucchini halves are loaded with a creamy, savory filling that combines fresh spinach, earthy mushrooms, and rich ricotta cheese. Perfect for a cozy family dinner or an elegant gathering, this dish is not only visually stunning but also a flavorful sensation that everyone will enjoy.


Ingredients

Scale
  • 4 medium zucchini (about 1.5 lbs)
  • 2 cups fresh spinach (chopped)
  • 1 cup button mushrooms (sliced)
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic (minced)
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cut zucchini in half lengthwise and scoop out seeds to create boats.
  3. In a skillet, heat olive oil over medium heat; add minced garlic and sauté until fragrant.
  4. Add chopped spinach and sliced mushrooms; cook until soft.
  5. In a bowl, mix sautéed veggies with ricotta, Parmesan, Italian seasoning, salt, and pepper until combined.
  6. Generously fill each zucchini boat with the mixture.
  7. Place stuffed zucchini on a baking sheet and bake for 25-30 minutes until tender but firm.
  8. Garnish with additional Parmesan if desired; serve warm.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 stuffed zucchini half (120g)
  • Calories: 180
  • Sugar: 2g
  • Sodium: 320mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 25mg