Description
These Spinach Mushroom Ricotta Zucchini Boats are a wonderfully light yet satisfying meal. Tender zucchini shells are filled with a creamy mixture of cheeses, spinach, and mushrooms, then baked until golden and bubbly.
Ingredients
Scale
- 4 medium zucchinis, halved lengthwise and scooped out
- 2 tablespoons olive oil
- 2 cups mushrooms, sliced
- 3 garlic cloves, minced
- 3 cups fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon dried Italian seasoning
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish and arrange zucchini halves inside.
- Scoop out centers of zucchini halves, leaving a 1/4-inch border to form boats.
- Heat olive oil in a skillet over medium heat. Sauté mushrooms until golden. Add garlic and spinach, cook until spinach wilts. Season with salt, pepper, and Italian seasoning.
- In a bowl, combine ricotta, Parmesan, and the spinach-mushroom mixture. Stir until creamy.
- Spoon filling into zucchini boats and top with mozzarella cheese.
- Bake 20–25 minutes until zucchini is tender and cheese is melted and golden.
- Garnish with fresh basil before serving.
Notes
For a lighter version, use part-skim cheeses and add extra vegetables. Cook spinach and mushrooms thoroughly to avoid excess moisture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 40mg
Keywords: zucchini boats, spinach, mushroom, ricotta, vegetarian, summer recipe