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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delightful and nutritious comfort food that transforms simple zucchini into an elegant dish. Tender zucchini shells cradle a creamy filling of sautéed mushrooms, fresh spinach, and rich ricotta cheese. This visually stunning recipe is not only easy to prepare but also promises to impress your guests at any gathering. Perfect for family dinners or casual get-togethers, these stuffed zucchini boats are sure to be a hit at the table.

Ingredients

Scale
  • 4 medium zucchini
  • 2 cups fresh spinach, chopped
  • 1 cup cremini mushrooms, diced
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
  2. Cut each zucchini in half lengthwise and scoop out some flesh to create boats.
  3. In a skillet over medium heat, heat olive oil and sauté garlic until fragrant. Add mushrooms and cook until softened (about 5 minutes). Stir in spinach until wilted; season with salt, pepper, and Italian seasoning.
  4. In a bowl, combine sautéed vegetables with ricotta cheese and half of the Parmesan. Mix until creamy.
  5. Fill each zucchini boat with the ricotta mixture and top with remaining Parmesan.
  6. Bake for about 25 minutes or until zucchini is tender. For a golden top, remove foil during the last five minutes.

Nutrition

Keywords: - Substitute ricotta with feta or cottage cheese for different flavors. - Add red pepper flakes for a spicy kick or incorporate seasonal veggies for variety. - Store leftovers in an airtight container in the fridge for up to three days.

Find it online: https://rosykitchenette.com/irresistible-spinach-mushroom-and-ricotta-zucchini-boats/