Savory Zucchini Boats with Spinach, Mushrooms, and Ricotta

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These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delightful combination of savory flavors and nutritious ingredients. The tender zucchini boats, filled with a creamy ricotta mixture and topped with sautéed spinach and mushrooms, make for a satisfying, yet light, meal.

  1. Ingredients:
  • 4 medium zucchinis
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 2 cups fresh spinach, chopped
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup marinara sauce (optional)
  • Fresh parsley for garnish

Directions:

  1. Preheat the oven to 375°F (190°C).
  2. Cut the zucchinis in half lengthwise and scoop out the seeds to create boats. Place them on a baking sheet.
  3. Drizzle the zucchini boats with olive oil, season with salt and pepper, and bake for 10-12 minutes, until slightly tender.
  4. While the zucchinis are baking, heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
  5. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and become tender.
  6. Stir in the chopped spinach and cook for another 2 minutes until wilted.
  7. Remove from heat and stir in ricotta cheese, Parmesan cheese, ground nutmeg, salt, and pepper. Mix until well combined.
  8. Remove the zucchini boats from the oven, and fill them with the spinach, mushroom, and ricotta mixture.
  9. If desired, spoon a small amount of marinara sauce over the top of each stuffed zucchini boat.
  10. Return the zucchini boats to the oven and bake for an additional 10-12 minutes, until the filling is heated through and the zucchini is tender.
  11. Garnish with fresh parsley and serve.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 180 kcal | Servings: 4 servings

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