Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Introduction

If you’re looking for a healthy and tasty meal, Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a fantastic choice! These delightful boats are packed with flavor and make a great dinner or lunch option. They are also a great way to use up those fresh veggies in your fridge!

Why Make This Recipe

Making these stuffed zucchini boats is a great way to enjoy vegetables in a fun and tasty way! They are not only delicious but also easy to prepare. Plus, they are perfect for both busy weeknights and relaxed weekends. When my family tries these, they can’t stop raving about how good they taste!

How to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Ingredients:

  • 4 medium zucchinis, halved lengthwise
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, diced
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1/2 cup shredded mozzarella cheese (for topping)

Directions:

  1. Preheat the oven to 375°F (190°C).
  2. Scoop out the center of the zucchini halves to create boats and set aside the scooped flesh.
  3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
  4. Add the diced mushrooms and cook until softened. Incorporate the chopped spinach and cook until wilted.
  5. Remove the skillet from heat and stir in the ricotta cheese, grated Parmesan cheese, Italian seasoning, and the reserved zucchini flesh. Season with salt and pepper to taste.
  6. Fill each zucchini boat with the spinach and mushroom mixture, pressing down to pack it in.
  7. Place the stuffed zucchini boats on a baking sheet. Top with shredded mozzarella cheese.
  8. Bake in the preheated oven for about 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
  9. Remove from the oven and let cool slightly before serving.

How to Serve Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

These stuffed zucchini boats are perfect on their own, but you can also serve them with a side salad or some garlic bread for a complete meal. Enjoy them warm and watch everyone go for seconds!

How to Store Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

If you have leftovers, store the zucchini boats in an airtight container in the fridge. They will last for about 3-4 days. You can reheat them in the oven or microwave when you’re ready to enjoy them again.

Tips to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

  • Make sure to not overcook the zucchini while baking, as they can get too mushy. Just bake until tender.
  • Try adding some herbs or spices of your choice for extra flavor.
  • You can also use different cheese options like feta or goat cheese for a twist!

Variation

If you want to change things up, you can add cooked ground turkey or chicken to the filling for more protein. You could also swap out the spinach for kale or use different vegetables in the stuffing.

FAQs

  • Can I make these in advance? Yes! You can prepare everything and store the filled zucchini boats in the fridge before baking. Just bake them when you’re ready to eat.

  • What can I serve with these boats? They pair well with a fresh salad, garlic bread, or even a side of pasta.

  • Is this a vegetarian recipe? Yes, these stuffed zucchini boats are vegetarian and full of healthy ingredients!