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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delicious and nutritious dish that combines the earthy flavors of mushrooms, fresh spinach, and creamy ricotta cheese. Ideal for any occasion, these stuffed zucchini boats are both visually appealing and satisfying. They can be served as a delightful appetizer or as a hearty main course, making them perfect for family dinners or entertaining guests. With easy-to-follow instructions, this recipe is perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 4 medium zucchini
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, finely chopped
  • 3 cups fresh spinach, roughly chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375F (190C).
  2. Cut the zucchini in half lengthwise and scoop out the flesh to create boats. Place in a baking dish.
  3. Drizzle boats with olive oil and season with salt and pepper.
  4. In a large skillet, heat olive oil over medium heat. Add onion and garlic; saut until fragrant.
  5. Stir in mushrooms; cook until browned. Add spinach and cook until wilted.
  6. Combine the mushroom mixture with ricotta and half of the Parmesan in a bowl. Season to taste.
  7. Fill each zucchini boat with the mixture and top with remaining cheeses.
  8. Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10-15 minutes until golden.

Nutrition

Find it online: https://recipeelite.com/spinach-mushroom-and-ricotta-stuffed-zucchini-boats/