Description

Tender zucchini boats filled with a savory blend of ricotta, spinach, and mushrooms—baked until golden for a creamy, flavorful, and healthy vegetarian main or side dish.

Ingredients

4 medium zucchini

1 Tbsp olive oil

2 cups fresh spinach, chopped

1 cup sliced mushrooms (button or cremini)

2 cloves garlic, minced

1 cup ricotta cheese

½ cup shredded mozzarella (or Parmesan)

Salt and black pepper, to taste

Optional garnish: chopped basil or parsley

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Instructions

Preheat oven to 375 °F. Slice zucchini in half lengthwise and scoop out centers, leaving ¼-inch shells. Season lightly and set aside.
In a skillet over medium heat, warm olive oil. Sauté garlic for 30 seconds, then add mushrooms and cook until browned (5–7 minutes). Add spinach and cook until wilted. Season with salt and pepper.
Remove skillet from heat. Let mixture cool slightly, then stir in ricotta and mozzarella until creamy.
Fill each zucchini half with the ricotta mixture and arrange in a baking dish.
Bake for 20–30 minutes until zucchini is tender and tops are golden brown.
Garnish with chopped basil or parsley before serving.

Notes

Use frozen spinach if needed—thaw and drain thoroughly.

Add protein like shredded chicken or sausage for a heartier meal.

Experiment with different cheeses like Gruyère or Parmesan for varied flavor.

Mix in herbs or chili flakes for added depth or heat.

Stuffed zucchini can be assembled ahead and baked when ready to serve.

Prep Time: 15 minutes
Cook Time: 20–30 minutes
Category: Main, Side
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 stuffed zucchini half
Calories: 180
Sugar: 4g
Sodium: 250mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 9g
Cholesterol: 30mg