Description

Indulge in the wholesome delight of Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats. This dish combines earthy flavors of fresh spinach and savory mushrooms, all enveloped in creamy ricotta cheese, nestled within tender roasted zucchini shells. Not only is it a feast for the eyes with its vibrant colors, but it also offers a satisfying bite that warms the heart. Perfect for family dinners or cozy evenings at home, this easy recipe invites you to create a memorable meal filled with love and flavor. Whether served as a main course or a side dish, these stuffed zucchini boats will surely become a favorite!

Ingredients

Scale

4 medium zucchini
2 cups fresh spinach, roughly chopped
1 cup mushrooms, finely chopped (cremini or button)
1 cup ricotta cheese (whole milk recommended)
½ cup shredded mozzarella cheese
2 tablespoons olive oil
Salt and pepper to taste

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Instructions

Preheat your oven to 375°F (190°C).
Slice the zucchini in half lengthwise and scoop out some flesh to create boats.
In a skillet over medium heat, sauté chopped mushrooms in olive oil until golden brown (about 5 minutes).
Add spinach to the skillet and cook until wilted (about 2-3 minutes). Season with salt and pepper.
Remove from heat and mix in ricotta cheese and half of the mozzarella until well combined.
Stuff each zucchini half generously with the filling mixture, topping with remaining mozzarella.
Place stuffed zucchinis in a baking dish and bake for 25-30 minutes until tender.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Vegetarian

Nutrition

Serving Size: 1 stuffed zucchini boat (150g)
Calories: 220
Sugar: 4g
Sodium: 320mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 10g
Cholesterol: 25mg