Spinach Mushroom and Ricotta Stuffed Zucchini Boats

Before cooking, make sure you have the following ingredients on hand:

• 2 medium zucchini
• 1/2 cup sliced mushrooms
• 1 tablespoon extra virgin olive oil
• 2 cups fresh spinach or 1/4 cup defrosted frozen spinach
• 1 teaspoon minced garlic
• 1/2 cup ricotta cheese

Directions

This dish comes together easily and quickly, making it a great option for weeknight dinners.

• Step 1: Preheat your oven to 375°F (190°C).
• Step 2: Slice the zucchini in half lengthwise and scoop out the seeds to create a “boat.” Place them cut-side up on a baking sheet.
• Step 3: In a skillet, heat the olive oil over medium heat. Add minced garlic and sliced mushrooms, cooking until mushrooms are tender, about 5 minutes.
• Step 4: Stir in the spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
• Step 5: In a large bowl, combine the ricotta cheese with the mushroom and spinach mixture. Mix well until thoroughly combined.
• Step 6: Spoon the filling into the hollowed zucchini boats, generously packing it in.
• Step 7: Bake in the preheated oven for 25-30 minutes or until the zucchini is tender.
• Step 8: Remove from the oven, let cool slightly, and serve warm. Enjoy!

FAQs

1. Can I use frozen zucchini for this recipe?

Frozen zucchini tends to release more water, making it less suitable for stuffing. It’s best to use fresh zucchini.

2. How can I store leftovers?

Store leftover stuffed zucchini boats in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or oven.

3. Can I make these without cheese?

Absolutely! Substitute the ricotta with a dairy-free cheese or mashed avocado for a similarly creamy texture.

4. What’s the best way to scoop out the zucchini?

A small spoon or melon baller works best to gently scoop out the seeds while leaving enough flesh to hold the filling.

5. Can this recipe be frozen before cooking?

Yes, you can prepare and freeze unbaked stuffed zucchini boats. Just be sure to wrap them tightly in plastic wrap and store in a freezer-safe container.

Conclusion

Spinach, mushroom, and ricotta stuffed zucchini boats are not only a delicious way to enjoy your vegetables, but they also allow for endless customization. Whether served as an appetizer, a side dish, or a main course, this meal checks all the boxes for taste, nutrition, and ease of preparation. Give this recipe a try and delight in the flavorful and nutritious results that will surely impress your family and friends!