Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Here’s a flavorful and healthy Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats recipe that’s perfect as a vegetarian main or a side dish:

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Ingredients (Serves 4)

• 4 medium zucchini, halved lengthwise

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup mushrooms, finely chopped (cremini or button work well)

• 2 cups fresh spinach, chopped

• 1 cup ricotta cheese

• 1/4 cup grated Parmesan cheese

• 1/2 teaspoon dried oregano

• Salt and pepper, to taste

• 1/4 teaspoon red pepper flakes (optional)

• 1/2 cup shredded mozzarella cheese (for topping)

• Fresh basil or parsley, for garnish (optional)

Instructions

1. Prep the Zucchini:

   • Preheat oven to 400°F (200°C).

   • Use a spoon to scoop out the flesh from the zucchini halves, leaving about a 1/4-inch shell. Chop the scooped-out flesh and set aside.

   • Place zucchini halves on a baking sheet or in a baking dish. Lightly brush or spray with olive oil and season with salt and pepper.

2. Make the Filling:

   • In a skillet over medium heat, heat 1 tablespoon of olive oil.

   • Add chopped onion and cook until soft (about 3–4 minutes).

   • Add garlic, chopped zucchini flesh, and mushrooms. Cook until mushrooms release their moisture and mixture begins to brown (5–7 minutes).

   • Stir in the chopped spinach and cook until wilted (1–2 minutes).

   • Remove from heat and let cool slightly.

   • Mix the cooked vegetables with ricotta, Parmesan, oregano, salt, pepper, and red pepper flakes (if using).

3. Stuff the Zucchini:

   • Spoon the ricotta mixture into each zucchini boat.

   • Top with shredded mozzarella cheese.

4. Bake:

   • Bake for 20–25 minutes, or until the zucchini is tender and cheese is melted and golden.

5. Serve:

   • Garnish with chopped basil or parsley if desired.

   • Serve warm.