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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Ingredients

  • 4 medium zucchinis
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, diced (any variety works)
  • 1 cup ricotta cheese (can use vegan ricotta for a plant-based option)
  • 1/2 cup grated Parmesan cheese (optional, or use nutritional yeast for a vegan option)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • Fresh basil or parsley, chopped (for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Zucchini: Cut the zucchinis in half lengthwise and scoop out the seeds and some flesh to create “boats.” Use a spoon to carefully remove the insides, leaving about 1/4 inch of flesh to maintain structure. Place the zucchini boats cut-side up on a baking dish.
  3. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the diced mushrooms and cook for about 5 minutes, until they are soft and browned. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat.
  4. Mix the Filling: In a mixing bowl, combine the sautéed mushroom and spinach mixture with ricotta cheese, half of the Parmesan cheese (if using), dried oregano, salt, pepper, and red pepper flakes (if using). Stir until well combined.
  5. Stuff the Zucchini Boats: Spoon the filling into each zucchini boat, pressing down gently to pack it in. Sprinkle the remaining Parmesan cheese on top of the stuffed zucchinis.
  6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the zucchini is tender and the filling is heated through.
  7. Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh basil or parsley before serving.

Tips

  • Additions: Feel free to add cooked quinoa or rice to the filling for extra texture and nutrition.
  • Storage: Leftover stuffed zucchini can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
  • Serving Suggestion: These stuffed zucchini boats pair beautifully with a side salad or garlic bread for a complete meal.

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a flavorful and satisfying dish that’s sure to impress! Enjoy!