Description
Savory spinach, mushroom, and ricotta stuffed zucchini boats—wholesome, cheesy, and satisfying for an easy vegetarian dinner everyone loves.
Ingredients
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2 medium zucchini
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1 tbsp extra virgin olive oil
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½ cup sliced mushrooms
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2 cups fresh spinach (or ¼ cup frozen, thawed)
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1 tsp minced garlic
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½ cup ricotta cheese
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¼ cup shredded mozzarella cheese
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¼ tsp kosher salt
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Pinch of black pepper
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1 tbsp chopped fresh basil (optional)
Instructions
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Prep Zucchini:
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Preheat oven to 425°F (218°C).
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Slice zucchini lengthwise, scoop out centers to form boats, and place in baking dish.
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Make Filling:
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Sauté mushrooms in olive oil for 2–3 mins.
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Add garlic and spinach; cook until wilted.
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Remove from heat and stir in ricotta, salt, pepper, and basil.
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Assemble:
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Fill each zucchini boat with the spinach-mushroom mixture.
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Top with shredded mozzarella.
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Bake:
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Bake for 15–20 minutes, or until zucchini is tender and cheese is golden.
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Serve:
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Let cool slightly and serve warm as a main or side.
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Notes
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For extra flavor, add sun-dried tomatoes or a sprinkle of parmesan.
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Can be made ahead and reheated.
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Use gluten-free ricotta and cheese for a fully gluten-free meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American