Go Back

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

A healthy, delicious vegetarian dish featuring zucchini filled with a flavorful mixture of spinach, mushrooms, and cheese, perfect for a light meal or impressing guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 medium zucchinis Cut in half lengthwise
  • 1 cup fresh spinach, chopped
  • 1 cup mushrooms, diced
  • 1 cup ricotta cheese
  • 1/2 cup mozzarella cheese, shredded Divided
  • 1/4 cup parmesan cheese, grated
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • to taste Fresh herbs (like basil or parsley) for garnish Optional

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the zucchinis in half lengthwise and scoop out the center to create boats. Place them on a baking sheet.
Cooking
  1. In a pan, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  2. Add the diced mushrooms and cook until they become soft, around 5 minutes.
  3. Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
  4. In a bowl, combine the cooked mushrooms and spinach with ricotta cheese, half of the mozzarella, and parmesan. Season with salt and pepper.
  5. Spoon the mixture into the zucchini boats and sprinkle the remaining mozzarella on top.
  6. Bake for 25-30 minutes or until the zucchini is tender and the cheese is bubbly and golden.
  7. Garnish with fresh herbs if desired before serving.

Notes

Store any leftovers in an airtight container in the fridge for about 3-4 days. To reheat, place them in the oven at 350°F (175°C) until warm. You can also microwave them, but the texture may vary. Feel free to adjust the cheese types based on your preference.