Spinach, Mushroom & Ricotta Stuffed Zucchini Boats

Creamy ricotta, sautéed mushrooms, and spinach are stuffed into tender zucchini and baked with melted cheese. It’s a simple vegetarian dinner or side dish.

Ingredients

For the zucchini boats:

4 medium zucchini

1 tbsp olive oil

½ tsp salt

¼ tsp black pepper

For the filling:

1 tbsp olive oil

8 oz (225 g) mushrooms, finely chopped

2 cloves garlic, minced

4 cups fresh spinach, chopped

1 cup ricotta cheese

⅓ cup grated Parmesan cheese

½ cup shredded mozzarella cheese, plus extra for topping

1 tbsp fresh basil, chopped

½ tsp Italian seasoning

¼ tsp red pepper flakes, optional

Salt and black pepper, to taste

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Cut the zucchini in half lengthwise. Scoop out the center, leaving about ¼ inch of zucchini around the edges. Chop the scooped-out zucchini and set aside.

Brush the zucchini shells with olive oil and season with salt and pepper. Place them cut-side up on the baking sheet.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add mushrooms and cook for about 5 minutes, until browned and most of their moisture has evaporated.

Add garlic and cook for 1 minute. Add the chopped zucchini and spinach and cook for another 3–4 minutes, until the spinach wilts.

Remove from heat and let the vegetable mixture cool for a few minutes.

In a bowl, mix ricotta, Parmesan, half of the mozzarella, basil, Italian seasoning, and red pepper flakes. Season with salt and pepper.

Fold the cooked mushroom and spinach mixture into the ricotta mixture.

Spoon the filling evenly into the zucchini boats.

Sprinkle the remaining mozzarella over the top.

Bake for 18–22 minutes, until the zucchini is tender and the cheese is melted and golden.

Let the zucchini boats rest for 5 minutes, garnish with fresh basil, and serve warm.

 Tip

For a less watery filling, make sure the mushrooms are cooked until their moisture has evaporated before adding the ricotta.