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Spinach, Mushroom, and Ricotta stuffed zucchini boats arranged on a plate

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

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A light, satisfying dish featuring creamy ricotta, savory mushrooms, and tender spinach stuffed in zucchini, perfect as a healthy main course or side.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Mediterranean
Calories: 240
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces zucchinis, halved lengthwise and scooped out Reserve scooped flesh for soup or omelets
  • 1 cup fresh spinach, chopped Can substitute with kale
  • 1 cup mushrooms, chopped Button, cremini, or shiitake work well
  • 1/2 cup ricotta cheese Whole-milk ricotta gives a creamier result
  • 1/2 cup mozzarella cheese, shredded Low-moisture mozzarella melts best
  • 1/4 cup Parmesan cheese, grated For topping and a salty finish
  • 1 clove garlic, minced Or 1/2 tsp garlic paste
  • 1 tbsp olive oil
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Heat the olive oil in a skillet over medium heat.
  3. Add the minced garlic and sauté 30 seconds until fragrant.
  4. Add the chopped mushrooms and cook 4–5 minutes until they release moisture and begin to brown.
  5. Stir in the chopped spinach and cook until wilted, about 1–2 minutes.
  6. Remove the skillet from the heat. Stir in ricotta and shredded mozzarella until the mixture is creamy.
  7. Season the filling with salt and pepper to taste.
Assembly and Baking
  1. Spoon the filling into the hollowed zucchini halves, pressing slightly to fill evenly.
  2. Place stuffed zucchinis on a baking sheet and sprinkle grated Parmesan on top.
  3. Bake for 20–25 minutes, until zucchini is tender and cheese is melted and lightly golden.
  4. Let rest for 2–3 minutes before serving.

Nutrition

Serving: 1gCalories: 240kcalCarbohydrates: 12gProtein: 15gFat: 16gSaturated Fat: 9gSodium: 400mgFiber: 3gSugar: 3g

Notes

For a shortcut, prepare the filling a day ahead and refrigerate it, then fill and bake when ready. For storage, refrigerate leftovers for up to 3 days, or freeze unbaked zucchini for up to 2 months. Thaw overnight in the fridge and bake as directed.
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