Spinach 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
Scale
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
