Zucchini Boats with Spinach, Mushrooms, and Ricotta Filling
Zucchini Boats with Spinach, Mushrooms, and Ricotta Filling are a delightful vegetarian dish that combines the earthy flavors of sautéed mushrooms and fresh spinach with creamy ricotta cheese. These colorful boats make for an impressive appetizer or a hearty main course, perfect for any occasion. Each bite offers a savory burst of flavor, ensuring satisfaction even among meat lovers. With easy preparation and a beautiful presentation, these zucchini boats are not just a meal; they’re an experience to savor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 4 medium zucchini
- 2 cups fresh baby spinach
- 1 cup sliced cremini mushrooms
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 tsp dried Italian herbs
Instructions
- Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Halve the zucchini lengthwise and scoop out some flesh to create boats. Sprinkle lightly with salt.
- In a skillet over medium heat, add olive oil. Sauté sliced mushrooms until golden brown (about 5 minutes), then add spinach and cook until wilted (about 2 minutes). Remove from heat.
- In a mixing bowl, combine ricotta, half the Parmesan, garlic powder, dried herbs, salt, pepper, and the cooled mushroom-spinach mixture. Mix until well combined.
- Generously fill each zucchini half with the mixture and top with remaining Parmesan.
- Bake in the preheated oven for 25-30 minutes or until bubbly and golden brown. Let cool slightly before serving.
Nutrition
- Serving Size: 1 stuffed zucchini half (approximately 150g)
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg