Irresistible Spinach Mushroom and Ricotta Stuffed Zucchini Boats

There’s something magical about the combination of spinach, mushrooms, and ricotta nestled inside a tender zucchini boat. Each bite bursts with flavor, leaving you craving more. The creamy ricotta paired with earthy mushrooms creates a delightful harmony that dances on your taste buds.

I recall the first time I made spinach mushroom and ricotta stuffed zucchini boats for a gathering. My friends devoured them in mere minutes, and I couldn’t help but feel like a culinary hero! These vibrant little boats are perfect for summer picnics or cozy dinners at home, promising an explosion of flavor that will have everyone asking for seconds.

I remember my sister’s eyes lighting up when she took her first bite of these zucchini boats at a family barbecue!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Medium Zucchini: Look for firm zucchinis that are evenly colored; they should not have soft spots.

• Fresh Spinach: Use baby spinach for its mild flavor; it wilts down nicely when cooked.

• Mushrooms: Choose fresh mushrooms like cremini or button; they add a great umami flavor to the filling.

• Ricotta Cheese: Opt for whole milk ricotta for creaminess; it balances the dish beautifully.

• Garlic: Fresh garlic enhances flavors; use minced garlic to release its aromatic goodness.

• Parmesan Cheese: Grated Parmesan adds a rich, nutty depth; sprinkle generously over the top before baking.

• Olive Oil: A drizzle brings everything together; use high-quality extra virgin olive oil for the best taste.

• Salt and Pepper: Essential for seasoning; adjust according to your preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This ensures your zucchini boats bake evenly and come out perfectly tender.

Prepare the Zucchini Boats: Slice each zucchini in half lengthwise and scoop out the seeds gently using a spoon. Leave enough flesh so they hold their shape while baking.

Sauté the Filling Ingredients: In a skillet, heat olive oil over medium heat and add minced garlic. Sauté until fragrant, then toss in chopped spinach and diced mushrooms. Cook until the spinach wilts and mushrooms soften.

Combine the Filling Ingredients: In a bowl, mix sautéed vegetables with ricotta cheese and half of the Parmesan. Season generously with salt and pepper to enhance flavors.

Stuff Your Zucchini Boats: Spoon generous amounts of the filling into each zucchini half, pressing down slightly to ensure they’re well-packed. Top with remaining Parmesan cheese for that golden crust.

Bake to Perfection: Place stuffed zucchini boats on a baking sheet lined with parchment paper. Bake in your preheated oven for about 25-30 minutes until zucchinis are tender and cheese is bubbly.

Enjoy these delightful spinach mushroom and ricotta stuffed zucchini boats warm from the oven, paired with a crisp salad or as part of a larger feast!

Perfecting the Cooking Process

Start by hollowing out the zucchini while preheating your oven to 375°F. Sauté the spinach and mushrooms first, then mix them with ricotta before stuffing the boats.

Add Your Touch

Feel free to swap out ricotta for cottage cheese or add some grated Parmesan for extra flavor. Fresh herbs like basil or oregano can also elevate the dish significantly.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through for best results.

Every time I make these stuffed zucchini boats, my kids fight over who gets the last one; it’s a good sign that they’re delicious and healthy!

FAQ

Can I prepare spinach mushroom and ricotta stuffed zucchini boats ahead of time?

Absolutely! You can assemble them a day in advance and bake when ready.

What can I use instead of ricotta cheese?

Cottage cheese or cream cheese can be excellent substitutes for ricotta.

How do I know when the zucchini is fully cooked?

Zucchini should be tender yet still slightly firm when pierced with a fork.

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Spinach Mushroom and Ricotta Stuffed Zucchini Boats

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Indulge in the delightful flavors of spinach mushroom and ricotta stuffed zucchini boats. This vibrant dish combines earthy mushrooms, creamy ricotta, and fresh spinach, all nestled in tender zucchini halves. Perfect for summer picnics or cozy dinners, these zucchini boats are not only visually appealing but also packed with nutrients. Your taste buds will dance with joy as you savor each bite!

• Total Time: 45 minutes
• Yield: Serves 4 (2 halves per serving) 1x

Ingredients

Scale 1x2x3x

• 2 medium zucchinis
• 2 cups fresh baby spinach
• 1 cup diced mushrooms (cremini or button)
• 1 cup whole milk ricotta cheese
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice each zucchini in half lengthwise and scoop out the seeds, leaving enough flesh for structure.
3. In a skillet, heat olive oil over medium heat; add minced garlic and sauté until fragrant.
4. Add chopped spinach and diced mushrooms; cook until spinach wilts and mushrooms soften.
5. In a bowl, mix the sautéed vegetables with ricotta cheese and half the Parmesan. Season with salt and pepper.
6. Stuff the zucchini halves with the filling, pressing down slightly, then top with remaining Parmesan.
7. Place stuffed zucchinis on a parchment-lined baking sheet and bake for 25-30 minutes until tender.

• Author: Olivia Carter
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 zucchini half (150g)
• Calories: 190
• Sugar: 3g
• Sodium: 300mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 25mg