Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Ingredients
- 4 medium zucchini, halved lengthwise
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, finely chopped
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- ¼ cup grated mozzarella cheese
- 2 tbsp grated Parmesan cheese
- ½ tsp dried oregano
- ½ tsp dried basil
- Salt and black pepper, to taste
- Red pepper flakes (optional)
- Fresh parsley or basil, for garnish
Directions
Prepare the Zucchini:
Preheat oven to 190°C (375°F). Scoop out the center of each zucchini half, leaving a small border to create boats. Lightly brush with olive oil and place on a baking sheet.
Cook the Filling:
Heat olive oil in a skillet over medium heat. Sauté onion until soft, then add garlic and mushrooms. Cook until mushrooms release moisture and lightly brown. Stir in spinach and cook until wilted.
Mix the Filling:
Remove skillet from heat. Let cool slightly, then mix in ricotta, mozzarella, Parmesan, oregano, basil, salt, pepper, and red pepper flakes if using.
Stuff & Bake:
Spoon the mixture evenly into the zucchini boats. Bake for 25–30 minutes until zucchini is tender and tops are lightly golden.
Serve:
Garnish with fresh herbs and serve warm as a light main or vegetarian side.
Nutritional Information (Per Serving – serves 4)
Calories: ~240 kcal
Protein: 14 g
Fat: 15 g
Carbohydrates: 12 g
Fiber: 3 g
Sugar: 5 g
