Spinach, Mushroom and Ricotta Stuffed Zucchini Boats

Spinach, Mushroom and Ricotta Stuffed Zucchini Boats are a tasty and healthy dish that everyone will love. These colorful boats are filled with creamy cheese, fresh vegetables, and lots of flavor. They make for a great lunch or dinner option and are perfect for those looking to eat lighter or enjoy more vegetables.

Why Make This Recipe

Making this recipe is a wonderful idea for several reasons. First, it is simple and quick to prepare, making it perfect for busy weeknights. Second, it uses fresh ingredients that are good for your health. Finally, stuffed zucchini boats are versatile, meaning you can adjust the filling based on what you have at home. Plus, they look beautiful on the plate!

How to Make Spinach, Mushroom and Ricotta Stuffed Zucchini Boats

Ingredients

2 medium zucchini
1 tablespoon extra virgin olive oil
2 cups fresh spinach (or 1/4 cup defrosted frozen spinach)
1/2 cup sliced mushrooms
1 teaspoon minced garlic
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Directions

Preheat the oven to 375°F (190°C).
Cut the zucchini in half lengthwise and scoop out the center to create boats.
Heat olive oil in a pan over medium heat. Add garlic and mushrooms and sauté until the mushrooms are tender.
Add the spinach and cook until wilted.
In a bowl, mix the sautéed vegetables with ricotta and Parmesan cheese. Season with salt and pepper.
Stuff the zucchini boats with the mixture and place them in a baking dish.
Bake for about 25-30 minutes or until the zucchini is tender.

How to Serve Spinach, Mushroom and Ricotta Stuffed Zucchini Boats

These stuffed zucchini boats can be served alone or with a side salad. They are best enjoyed warm right out of the oven. You can sprinkle a little extra Parmesan on top for added flavor.

How to Store Spinach, Mushroom and Ricotta Stuffed Zucchini Boats

If you have leftovers, store them in an airtight container in the refrigerator. They will last for about 3-4 days. You can reheat them in the oven or microwave before serving.

Tips to Make Spinach, Mushroom and Ricotta Stuffed Zucchini Boats

Make sure not to overcook the zucchini in the oven, so they stay firm and hold the stuffing well.
You can add other vegetables like bell peppers or tomatoes to the filling if you like.
For a spicy kick, consider adding some red pepper flakes to the mixture.

Variation

If you want to change things up, try using different kinds of cheese, such as feta or mozzarella. You can also mix in ground meat like turkey or beef for a heartier version.

FAQs

1. Can I use frozen spinach?
Yes! You can use 1/4 cup of defrosted frozen spinach instead of fresh spinach.

2. How can I make this dish vegan?
You can replace the ricotta and Parmesan cheese with plant-based cheese alternatives.

3. Can I make the filling ahead of time?
Absolutely! You can prepare the filling a day ahead and store it in the fridge until you are ready to stuff the zucchini and bake.

Enjoy making and sharing your Spinach, Mushroom and Ricotta Stuffed Zucchini Boats! They are sure to delight everyone at your table.