Spinach, Mushroom, And Ricotta Stuffed Zucchini Boats
Zucchini boats filled with a creamy mix of spinach, mushrooms, and ricotta, baked until tender and topped with melty cheese—deliciously comforting and healthy.
Ingredients
- 3 medium zucchini
- 1 tbsp olive oil
- ½ small onion finely chopped
- 2 garlic cloves minced
- 1 cup chopped mushrooms
- 2 cups fresh spinach chopped
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes optional
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- Salt and black pepper to taste
- Optional: shredded mozzarella for topping
- Fresh basil or parsley for garnish
Instructions
- Preheat oven to 375°F. Lightly grease a baking dish. Cut zucchini in half lengthwise, scoop out the center to make boats, and sprinkle with salt. Set aside.
- In a skillet, heat olive oil over medium. Sauté onion for 3–4 minutes. Add garlic and mushrooms, cook 5 minutes.
- Stir in spinach, seasoning, and red pepper flakes. Cook until spinach wilts, about 2–3 minutes.
- Transfer cooked veggies to a bowl. Mix in ricotta, Parmesan, salt, and pepper.
- Pat zucchini dry. Fill each with the ricotta mixture. Sprinkle mozzarella on top if using.
- Bake uncovered for 20–25 minutes, until zucchini is soft and cheese is golden.
- Top with fresh basil or parsley and serve warm.