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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe
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5.2 from 30 reviews

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delightful vegetarian dish that combines the earthy flavors of mushrooms and spinach with creamy ricotta, all nestled in tender zucchini boats. This recipe is perfect for a light yet satisfying meal that celebrates seasonal produce.

Ingredients

Zucchini:

  • 2 medium zucchini

Mushrooms:

  • 1/2 cup sliced mushrooms

Extra Virgin Olive Oil:

  • 1 tablespoon

Spinach:

  • 2 cups fresh spinach (or 1/4 cup defrosted frozen spinach)

Garlic:

  • 1 teaspoon minced garlic

Ricotta Cheese:

  • 1/2 cup ricotta cheese

Instructions

  1. Prep the Zucchini: Preheat the oven and slice the zucchinis in half lengthwise. Scoop out the seeds to create boats.
  2. Cook the Mushrooms: In a pan, sauté the sliced mushrooms with olive oil until tender.
  3. Prepare the Filling: Add garlic and spinach to the mushrooms, cooking until the spinach wilts. Remove from heat and mix in the ricotta.
  4. Stuff the Zucchini: Fill the zucchini boats with the ricotta mixture.
  5. Bake: Place the stuffed zucchinis in the oven until the zucchinis are tender and the filling is heated through.
  6. Serve: Garnish with herbs and enjoy your delicious zucchini boats!

Notes

  • You can customize the filling with additional herbs or spices to suit your taste.
  • Feel free to top the boats with grated Parmesan before baking for an extra savory kick.

Nutrition

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