Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
If you’re looking for a healthy, delicious, and satisfying dish, these Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are the perfect solution. Zucchini, with its mild flavor and tender texture, makes an ideal vessel for a flavorful, creamy filling. Packed with fresh spinach, savory mushrooms, and a rich blend of cheeses, this dish is both nutritious and indulgent at the same time. Plus, it’s easy to prepare and perfect for a weeknight dinner or as a light side dish. Here’s how to make it!
Ingredients:
- 2 medium zucchinis
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced (button or cremini work well)
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded (plus extra for topping)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Italian seasoning (optional, for added flavor)
Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This ensures that your zucchini boats will cook evenly and that the cheese will melt perfectly.
2. Prepare the Zucchini:
- Cut the zucchinis in half lengthwise, then use a spoon to scoop out the seeds and flesh from the center, leaving about a 1/4-inch border around the edges. This creates little “boats” to hold the flavorful filling.
- Place the zucchini halves cut-side up on a baking sheet, ready to be stuffed later.
3. Cook the Filling:
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Add the diced mushrooms and cook them for about 5-7 minutes, until they soften and release their moisture. Stir occasionally to prevent burning, and cook until the liquid from the mushrooms evaporates, leaving them tender and caramelized.
- Stir in the chopped spinach and cook for another 2-3 minutes until the spinach wilts down. Season the mixture with salt, pepper, and Italian seasoning (optional) to taste. This is the base for your delicious filling, and the flavors should meld together beautifully.
4. Mix the Filling:
- In a large mixing bowl, combine the cooked spinach and mushroom mixture with ricotta cheese, mozzarella cheese, and grated Parmesan cheese.
- Stir everything together until well mixed. The cheeses will add creaminess and richness to the filling, balancing out the earthiness of the mushrooms and the freshness of the spinach.
5. Stuff the Zucchini:
- Carefully spoon the filling into each zucchini boat, pressing down gently to pack it in. You want the filling to be snug, so it doesn’t fall out while baking.
- If desired, top each stuffed zucchini boat with extra shredded mozzarella cheese for an extra layer of gooey, melty goodness. This is totally optional, but it makes the dish even more indulgent.
6. Bake:
- Place the stuffed zucchini boats in the preheated oven and bake for 25-30 minutes, or until the zucchini is tender and the cheese on top is golden and bubbly.
- Keep an eye on them as they bake; the zucchinis should be soft but still hold their shape. The cheese should be melted and slightly browned around the edges.
7. Serve:
- Once the stuffed zucchini boats are done, remove them from the oven and let them cool slightly before serving. You can garnish them with a sprinkle of fresh herbs, such as basil or parsley, if desired.
- These stuffed zucchini boats are best enjoyed warm, and they make a great main course or side dish. Serve them alongside a fresh salad or roasted vegetables for a complete meal.
Tips & Variations:
- Add Protein: If you’d like to make this dish more filling, you can easily add cooked ground turkey, chicken, or sausage to the filling. Simply sauté the protein with the mushrooms and spinach for a heartier option.
- Cheese Variations: If you’re not a fan of ricotta, you can substitute it with cream cheese or goat cheese for a tangy twist. Feta cheese is another great option for a slightly salty flavor.
- Zucchini Size: Make sure your zucchinis are not too large, as they can become watery when cooked. Medium zucchinis are perfect for stuffing. If your zucchinis are large, you may need to bake them slightly longer.
- Make it Vegan: For a vegan version, substitute the ricotta cheese with vegan ricotta and the mozzarella with a plant-based cheese alternative. You can also skip the Parmesan or use a vegan alternative.
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the filling if you like a bit of heat.
Conclusion:
These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are an excellent way to enjoy a healthy, delicious, and comforting dish. With a savory filling of spinach, mushrooms, and cheese, each bite is packed with flavor. This recipe is simple enough for a weeknight dinner and can easily be customized to fit your dietary preferences. Whether you’re looking for a vegetarian meal or just a tasty way to use up some zucchini, these stuffed boats are sure to be a hit at the table. Enjoy!