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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 250
Enjoy these flavorful zucchini boats filled with a savory mixture of spinach, mushrooms, and ricotta cheese, baked to perfection.

Ingredients

Vegetables

  • 4 medium zucchini (halved and scooped out)
  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 1 small onion (finely chopped)
  • 1 cup mushrooms (chopped)
  • 2 cups fresh spinach (chopped)
  • 1 cup ricotta cheese
  • 0.25 cup Parmesan cheese (grated)
  • 0.25 teaspoon red pepper flakes (optional)
  • to taste Salt and pepper

Garnish

  • fresh basil for garnish (optional)

Instructions 

  • Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
  • Scoop out the centers of zucchini halves to create boats.
  • Heat olive oil, sauté garlic and onion for 2 minutes, then add mushrooms and cook 3-4 minutes. Add spinach and cook until wilted.
  • Mix in ricotta, Parmesan, red pepper flakes, salt, and pepper. Stuff mixture into zucchini boats.
  • Bake for 20-25 minutes until zucchini is tender. Garnish with basil and serve warm.

Notes

You can add a sprinkle of extra Parmesan on top before baking for more flavor.
Calories: 250kcal
Cost: $12
Course: Main Course
Cuisine: Vegetarian
Keyword: Cheese, Vegetables, Zucchini