Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
This recipe features zucchini boats filled with a savory mixture of spinach, mushrooms, and ricotta cheese.
Equipment
- Baking dish
- Skillet
Ingredients
For the Zucchini Boats
- 2 medium zucchini
For the Filling
- ½ cup sliced mushrooms
- 1 tablespoon extra virgin olive oil
- 2 cups fresh spinach or ¼ cup defrosted frozen spinach, squeezed dry
- 1 teaspoon minced garlic
- ½ cup ricotta cheese
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano or Italian seasoning
- Optional shredded mozzarella cheese for topping
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchini in half lengthwise and scoop out the center to create boats.
- In a skillet, heat olive oil over medium heat. Add mushrooms and garlic, cooking until softened.
- Add spinach to the skillet and cook until wilted. Remove from heat and stir in ricotta, Parmesan, salt, pepper, and oregano.
- Fill the zucchini boats with the mushroom and spinach mixture. Top with mozzarella if desired.
- Place the filled zucchini in a baking dish and bake for 20 minutes.
Notes
Feel free to add other vegetables or spices to customize your filling.