Spinach Mushroom Ricotta Zucchini Boats Recipe
Introduction
Spinach Mushroom Ricotta Zucchini Boats are a delicious and healthy way to enjoy fresh vegetables stuffed with creamy ricotta and savory mushrooms. This simple baked dish makes a perfect light lunch or a delightful side for dinner.
Ingredients
- 4 medium zucchinis
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 1/2 cup shredded cheese (such as mozzarella or Parmesan)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Cut each zucchini in half lengthwise and scoop out the seeds to create boats.
- Step 2: In a bowl, mix ricotta cheese, chopped spinach, and diced mushrooms until well combined.
- Step 3: Spoon the ricotta mixture evenly into each zucchini half.
- Step 4: Place the filled zucchini boats on a baking sheet and sprinkle shredded cheese on top.
- Step 5: Bake for 25–30 minutes or until zucchinis are tender and cheese is golden and bubbly.
Tips & Variations
- For extra flavor, sauté the mushrooms and spinach briefly before mixing with ricotta.
- Try adding garlic or fresh herbs like basil or thyme to the ricotta mixture for a tasty twist.
- Substitute ricotta with cottage cheese or cream cheese for a different creamy texture.
- Use gluten-free breadcrumbs on top for added crunch if desired.
Storage
Store leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the zucchini boats ahead of time?
Yes, you can assemble the boats and refrigerate them uncovered for a few hours before baking. Just add extra baking time if baking straight from the fridge.
Can I freeze spinach mushroom ricotta zucchini boats?
It is best to freeze the filling separately rather than assembled boats, as zucchini can become watery when frozen. Thaw and bake after assembling fresh zucchini boats.
PrintSpinach Mushroom Ricotta Zucchini Boats Recipe
Delicious and healthy Spinach Mushroom Ricotta Zucchini Boats are a perfect low-carb vegetarian meal. Zucchini halves are stuffed with a creamy ricotta, sautéed spinach, and mushrooms mixture, then topped with cheese and baked until tender and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Zucchini Boats
- 4 medium zucchinis, halved lengthwise
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, finely chopped
- 1/2 cup shredded mozzarella or Parmesan cheese
- 2 tablespoons olive oil
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Prepare the zucchini: Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the seeds and flesh using a spoon to create hollow boats. Set aside.
- Sauté the vegetables: In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add chopped mushrooms and cook until they release moisture and soften, about 5 minutes. Stir in chopped spinach and cook until wilted. Season with salt and pepper.
- Mix filling: In a bowl, combine the sautéed veggies with ricotta cheese. Stir well to create a creamy filling.
- Stuff the zucchini: Spoon the mixture evenly into each zucchini half, pressing gently to fill them completely.
- Top with cheese: Sprinkle shredded mozzarella or Parmesan cheese over the filled zucchini boats for a golden crust.
- Bake: Place the stuffed zucchini halves on a baking sheet and bake in the preheated oven for 25-30 minutes until the zucchini is tender and the cheese is melted and slightly browned.
- Serve: Remove from oven and let cool for a few minutes before serving warm.
Notes
- You can substitute ricotta with cottage cheese for a lighter version.
- Adding herbs like basil or oregano enhances flavor.
- Try different cheeses such as feta or goat cheese for variety.
- To speed up cooking, microwave zucchini halves for 3 minutes before stuffing.
Keywords: Zucchini boats, stuffed zucchini, ricotta zucchini, spinach and mushroom recipe, vegetarian zucchini dish
