Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Made Easy

Make these delicious Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats for a flavorful and healthy dinner option.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 boats

Course: Dinner

Cuisine: Vegetarian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Zucchini

2 medium Zucchini The perfect base for stuffing.

For the Filling

1 tablespoon Olive Oil Essential for sautéing the vegetables.
2 cloves Garlic Minced.
1 medium Onion Chopped.
8 ounces Mushrooms Chopped.
4 ounces Spinach Fresh.
15 ounces Ricotta Cheese The star ingredient.
1/2 cup Parmesan Cheese Grated.
1/4 teaspoon Red Pepper Flakes Optional.
to taste Salt and Pepper

Optional Garnish

1 tablespoon Fresh Basil Chopped.

Equipment

Oven
Skillet
Baking sheet
Mixing Bowl

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Halve the zucchini lengthwise and scoop out the flesh to create boats.
In a skillet over medium heat, heat olive oil and sauté garlic and onion for 2 minutes.
Add chopped mushrooms to the skillet and cook for 3-4 minutes until tender.
Stir in spinach and cook for about 2 minutes until wilted, then remove from heat.
In a mixing bowl, combine the sautéed mixture with ricotta and Parmesan.
Stuff each zucchini boat with the ricotta mixture, being careful not to overstuff.
Bake the stuffed zucchini boats in the preheated oven for 20-25 minutes.
Garnish with fresh basil before serving.

Nutrition

Serving: 1boatCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 16gSaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 1000IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Ensure zucchini shells are dry for optimal stuffing. For added flavor, consider broiling the stuffed boats for a golden crust.

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