Spinach Mushroom Ricotta Zucchini Boats Recipe
Introduction
Spinach Mushroom Ricotta Zucchini Boats are a delightful and healthy dish that’s perfect for a light lunch or dinner. These stuffed zucchini halves combine creamy ricotta with sautéed spinach and mushrooms, baked until tender and flavorful.
Ingredients
- 4 medium zucchini, halved lengthwise
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Scoop out the centers of the zucchini halves to create boats, leaving a sturdy shell.
- Step 2: In a skillet, sauté the diced mushrooms and chopped spinach until tender, about 5 minutes. Let cool slightly.
- Step 3: Mix the sautéed vegetables with the ricotta cheese in a bowl until well combined.
- Step 4: Fill each zucchini boat with the ricotta mixture, packing it evenly.
- Step 5: Place the filled zucchini halves on a baking sheet and bake for 20–25 minutes, or until the zucchini is tender and the filling is heated through.
Tips & Variations
- Try adding grated Parmesan or mozzarella on top for a golden, cheesy crust.
- Use fresh herbs like basil or oregano to enhance the flavor.
- For a vegan option, substitute ricotta with a plant-based cheese alternative.
Storage
Store leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare zucchini boats ahead of time?
Yes, you can assemble them up to a day in advance and store them covered in the refrigerator. Bake just before serving for the best texture.
Can I freeze spinach mushroom ricotta zucchini boats?
It’s best to freeze the filling separately and prepare the zucchini boats fresh, as freezing zucchini can make them watery and mushy after thawing.
PrintSpinach Mushroom Ricotta Zucchini Boats Recipe
Delicious and healthy Spinach Mushroom Ricotta Zucchini Boats, featuring tender baked zucchini halves filled with a creamy mixture of ricotta cheese, sautéed spinach, and mushrooms. A perfect low-carb, vegetarian dish that can serve as a satisfying appetizer or main course.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables
- 4 medium zucchinis, halved lengthwise
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, finely chopped
Dairy
- 1 cup ricotta cheese
Others
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon garlic powder (optional)
Instructions
- Prepare the zucchini: Preheat the oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the seeds and some flesh to create boats, being careful not to pierce the skin.
- Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add chopped mushrooms and cook until softened, about 5 minutes. Add chopped spinach and cook until wilted, about 2 minutes. Season with salt, pepper, and garlic powder if using, then remove from heat.
- Mix the filling: In a bowl, combine the ricotta cheese with the sautéed mushroom and spinach mixture. Stir well to evenly distribute the ingredients.
- Fill the zucchini boats: Spoon the ricotta and vegetable mixture evenly into each zucchini half, filling the hollowed sections.
- Bake the zucchini boats: Arrange the filled zucchini halves on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the filling is set and slightly golden on top.
- Serve: Remove from oven and let cool slightly before serving. Enjoy warm as a nutritious appetizer or main dish.
Notes
- You can add grated Parmesan or mozzarella on top before baking for extra flavor and a golden crust.
- For a vegan version, substitute ricotta with a plant-based cheese alternative.
- Adjust seasonings to your taste, adding herbs like basil or oregano for more aroma.
- Leftover filling can be used as a dip or spread.
Keywords: zucchini boats, ricotta, spinach, mushroom, baked zucchini, vegetarian, low-carb, healthy recipe, Italian cuisine
