Description
This wholesome, creamy vegetarian dish is packed with sautéed mushrooms, spinach, and ricotta, all baked inside tender zucchini boats and topped with melty cheese for the perfect light-yet-satisfying comfort food.
Ingredients
4 medium zucchini
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 cup mushrooms, finely chopped
2 cups fresh spinach or 1 cup frozen spinach (thawed and drained)
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon nutmeg (optional)
Salt and pepper, to taste
1/2 cup shredded mozzarella cheese
Optional: red pepper flakes, fresh basil for garnish
Instructions
Preheat oven to 375°F (190°C). Slice zucchini in half lengthwise and scoop out the centers. Chop the scooped zucchini flesh. In a skillet over medium heat, cook onion in olive oil until soft, then add garlic, mushrooms, and chopped zucchini flesh. Sauté until tender and moisture evaporates. Add spinach and cook until wilted. Remove from heat. Mix the sautéed vegetables with ricotta, Parmesan, nutmeg, salt, and pepper. Arrange zucchini halves in a baking dish and fill with ricotta mixture. Top with mozzarella and bake for 20–25 minutes, or until cheese is golden and zucchini is tender. Garnish with basil and serve warm.
Notes
For a crisp topping, broil for the last 2–3 minutes of baking. You can prep the filling a day in advance. Add breadcrumbs or sun-dried tomatoes for extra texture and flavor. Best served hot, but leftovers reheat well too.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 310 kcal
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 40mg
Keywords: Ricotta Stuffed Zucchini, Vegetarian Zucchini Boats, Mushroom Spinach Zucchini