🥒 Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Ingredients:
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4 medium zucchinis, halved lengthwise
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1 tbsp olive oil
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2 cloves garlic, minced
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1 small onion, finely chopped
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1 cup mushrooms, finely chopped (cremini or button)
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2 cups fresh spinach, chopped (or 1 cup frozen, thawed and squeezed dry)
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1 cup ricotta cheese
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¼ cup grated Parmesan cheese
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½ cup shredded mozzarella (for topping)
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1 egg (optional, for firmer filling)
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Salt & pepper, to taste
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Pinch of nutmeg (optional, for warmth)
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Fresh basil or parsley, for garnish
👩🍳 Instructions:
1. Prep the Zucchini:
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Preheat oven to 375°F (190°C).
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Scoop out the center of each zucchini half with a spoon to create a “boat.” (Leave about ¼” of flesh.)
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Lightly season with salt and pepper. Place on a baking dish, cut-side up.
2. Cook the Filling:
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Heat olive oil in a skillet over medium heat.
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Sauté onion and garlic until soft (2–3 minutes).
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Add mushrooms and cook until they release moisture and begin to brown (5–6 minutes).
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Add chopped spinach and cook until wilted (or heated through if using frozen).
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Remove from heat and let cool slightly.
3. Mix the Filling:
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In a bowl, combine ricotta, Parmesan, sautéed veggies, salt, pepper, and nutmeg.
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Stir in egg (if using) to help the filling hold together.
4. Stuff & Bake:
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Spoon the mixture into each zucchini boat.
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Sprinkle shredded mozzarella on top.
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Cover with foil and bake for 20 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden.
5. Garnish & Serve:
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Sprinkle with fresh herbs and serve warm!
💡 Tips & Variations:
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Add cooked quinoa or rice to the filling for extra heartiness.
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Want it spicy? Add a pinch of red pepper flakes.
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Swap ricotta with cottage cheese for a lighter version.
Would you like a vegan version or a printable recipe card?
