Why You’ll Love This Recipe
This recipe is a wonderful way to incorporate more veggies into your meals while enjoying the rich, comforting flavors of Italian cuisine. The zucchini boats are tender yet hearty, and the filling is packed with protein from the ricotta and fiber from the spinach and zucchini. Plus, this dish is incredibly versatile—it can be enjoyed as a standalone meal or paired with a protein for a complete dinner. It’s quick to prepare, making it perfect for busy nights when you want something light but satisfying.
Ingredients
- 2 medium zucchini
- 1/2 cup sliced mushrooms
- 1 tablespoon extra virgin olive oil
- 2 cups fresh spinach (or 1/4 cup defrosted frozen spinach)
- 1 teaspoon minced garlic
- 1/2 cup ricotta cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Zucchini:
Preheat your oven to 375°F (190°C). Cut the zucchini in half lengthwise and scoop out the centers, leaving about 1/4-inch border around the edges. You can use a spoon to carefully remove the flesh. Set the zucchini halves aside. - Cook the Filling:
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes until they become soft and release their moisture.
Add the minced garlic and cook for another minute until fragrant. Stir in the spinach and cook until it wilts (about 2-3 minutes). If using frozen spinach, make sure it’s fully thawed and drained before adding it to the skillet. - Make the Filling:
Remove the skillet from the heat and stir in the ricotta cheese. Season with salt and pepper to taste. The filling should be creamy and well combined. - Stuff the Zucchini Boats:
Spoon the spinach, mushroom, and ricotta mixture into each hollowed-out zucchini half, pressing the filling in gently to ensure it’s evenly distributed. - Bake:
Place the stuffed zucchini boats in a baking dish and bake for 20-25 minutes, or until the zucchini is tender and the filling is slightly golden on top. - Serve and Enjoy:
Serve the stuffed zucchini boats warm. Garnish with fresh herbs like basil or parsley if desired.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: ~35 minutes
Storage/Reheating
Store any leftover stuffed zucchini boats in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or place them in the oven at 350°F (175°C) for about 10-15 minutes until heated through.
FAQs
1. Can I use other types of cheese instead of ricotta?
Yes! You can use cream cheese, goat cheese, or even mozzarella as a substitute for ricotta if you prefer a different flavor or texture.
2. Can I add meat to this dish?
Yes, you can easily add cooked ground turkey, chicken, or sausage to the filling for added protein and flavor.
3. Can I prepare these ahead of time?
Yes, you can prepare the zucchini boats and stuff them ahead of time. Just cover them and store them in the fridge until you’re ready to bake. You may need to add a few extra minutes to the baking time if they’re cold from the fridge.
4. How do I prevent the zucchini from becoming too watery?
To prevent the zucchini from becoming too watery, make sure to scoop out the centers thoroughly and pat the zucchini halves dry with a paper towel before stuffing. This will help reduce excess moisture.
5. Can I use frozen spinach for this recipe?
Yes, you can use frozen spinach in place of fresh spinach. Just be sure to thaw and drain the spinach thoroughly before adding it to the filling.
6. Can I make this dish vegan?
Yes, you can make this recipe vegan by substituting the ricotta with a plant-based ricotta or cashew cheese, and using olive oil in place of butter. You can also use nutritional yeast for added flavor.
7. How do I know when the zucchini is done cooking?
The zucchini is done when it’s tender enough to be pierced with a fork. The filling should also be golden on top, indicating it’s fully cooked.
8. Can I grill the zucchini instead of baking it?
Yes! You can grill the zucchini halves instead of baking them. Grill them over medium heat for about 4-5 minutes per side before stuffing and finishing them on the grill until the filling is warmed through.
9. Can I add other vegetables to the filling?
Absolutely! You can add diced bell peppers, onions, or even cherry tomatoes to the filling for added flavor and texture.
10. Can I use smaller zucchinis for this recipe?
Yes, you can use smaller zucchinis, but you may need to adjust the amount of filling accordingly. Just make sure to slice them in half and scoop out the centers as you would with larger zucchini.
Conclusion
These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a light yet satisfying meal that brings fresh, seasonal produce to the table in a deliciously comforting way. Whether enjoyed as a side or a main dish, the combination of savory mushrooms, creamy ricotta, and tender zucchini makes for a healthy and flavorful option that’s perfect for any occasion. With minimal prep and maximum flavor, this dish is sure to become a favorite in your recipe rotation!
Print
Stuffed Zucchini Boats
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a healthy, flavorful dish that brings the best of Italian-inspired ingredients together. Zucchini is hollowed out and filled with a savory blend of sautéed mushrooms, spinach, and creamy ricotta cheese, making it a light yet satisfying meal. Perfect for a low-carb main course or a nutritious side dish, these zucchini boats are a great way to enjoy fresh veggies!
Ingredients
For the Zucchini Boats:
2 medium zucchini
1/2 cup sliced mushrooms
1 tablespoon extra virgin olive oil
2 cups fresh spinach (or 1/4 cup defrosted frozen spinach)
1 teaspoon minced garlic
1/2 cup ricotta cheese
Instructions
-
Prepare the Zucchini:
-
Preheat your oven to 375°F (190°C). Cut the zucchini in half lengthwise and scoop out the centers, leaving about 1/4-inch border around the edges. Set the zucchini halves aside.
-
-
Cook the Filling:
-
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes until they become soft and release their moisture.
-
Add the minced garlic and cook for another minute until fragrant. Stir in the spinach and cook until it wilts (about 2-3 minutes). If using frozen spinach, make sure it’s fully thawed and drained before adding it to the skillet.
-
-
Make the Filling:
-
Remove the skillet from the heat and stir in the ricotta cheese. Season with salt and pepper to taste. The mixture should be creamy and well combined.
-
-
Stuff the Zucchini Boats:
-
Spoon the spinach, mushroom, and ricotta mixture into each hollowed-out zucchini half, pressing the filling in gently to ensure it’s evenly distributed.
-
-
Bake:
-
Place the stuffed zucchini boats in a baking dish and bake for 20-25 minutes, or until the zucchini is tender and the filling is slightly golden on top.
-
-
Serve and Enjoy:
-
Serve the stuffed zucchini boats warm, garnished with fresh herbs like basil or parsley if desired.
-
Notes
Tip: To avoid watery zucchini, scoop out the centers thoroughly and pat the zucchini halves dry with a paper towel before stuffing.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or place them in the oven at 350°F (175°C) for about 10-15 minutes until heated through.
Substitutions: You can add other veggies like bell peppers or onions to the filling for extra flavor. You can also substitute ricotta with cream cheese or goat cheese.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course, Vegetarian
- Method: Baking
- Cuisine: Italian-American
