How to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Light, healthy, and bursting with flavor, these stuffed zucchini boats are a perfect weeknight dinner! Filled with sautéed mushrooms, spinach, and creamy ricotta, then baked to perfection with a cheesy topping.
Ingredients
- 3 medium zucchini, halved lengthwise
- 1 tablespoon olive oil
- 1 cup mushrooms, finely chopped
- 2 cups fresh spinach, chopped
- 1 teaspoon garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ½ cup shredded mozzarella cheese (for topping)
- ½ teaspoon red pepper flakes (optional)
Instructions
1. Prepare the Zucchini Boats
- Preheat oven to 375°F (190°C).
- Cut zucchini in half lengthwise and scoop out the center with a spoon, creating a boat shape. Save the flesh for the filling.
- Lightly brush the zucchini shells with olive oil and place them in a baking dish.
2. Make the Filling
- Heat olive oil in a pan over medium heat.
- Sauté mushrooms and zucchini flesh for 3-4 minutes until softened.
- Add spinach, garlic, salt, and pepper. Cook until spinach wilts.
- Remove from heat and mix in ricotta, Parmesan, and Italian seasoning.
3. Assemble & Bake
- Spoon the ricotta mixture into the zucchini boats.
- Sprinkle with mozzarella cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with red pepper flakes (optional) and serve warm!
Tips for the Best Zucchini Boats
Use fresh zucchini for the best texture. Want more protein? Add cooked ground turkey or chicken. Make it ahead by prepping the filling in advance. Try different cheeses like feta or goat cheese for variety.
These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are creamy, cheesy, and loaded with flavor—perfect for a satisfying low-carb meal!
