Description
These Spinach, Mushroom, and Ricotta Stuffed Zucchini boats are the perfect Mediterranean-inspired dish! Packed with a creamy, cheesy spinach and mushroom filling, they are baked to golden perfection for a delicious main or side dish.
Ingredients
- 2 medium zucchinis
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 1 cup ricotta cheese
- ½ cup shredded mozzarella (plus extra for topping)
- ¼ cup grated Parmesan
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt & pepper, to taste
- ½ tsp Italian seasoning (optional)
Instructions
-
Preheat oven:
Preheat oven to 375°F (190°C). -
Prepare zucchinis:
Slice the zucchinis in half lengthwise. Scoop out the centers and place the zucchini boats on a baking sheet. -
Cook filling:
Heat olive oil in a skillet and sauté minced garlic. Add the diced mushrooms and cook until softened. Stir in the chopped spinach and cook until wilted. Season with salt, pepper, and Italian seasoning (optional). -
Mix filling:
In a bowl, combine the cooked spinach and mushroom mixture with ricotta cheese, mozzarella, and Parmesan. -
Stuff zucchinis:
Spoon the creamy mixture into the hollowed-out zucchinis. Top with extra shredded mozzarella. -
Bake:
Bake the stuffed zucchinis for 25–30 minutes, until the zucchinis are tender and the cheese is golden and bubbly.
-
Serve:
Serve warm as a main or side dish. Enjoy!
Notes
- You can substitute the mozzarella with a different cheese, such as goat cheese or feta, for a different flavor.
- Add some red pepper flakes for a bit of spice, if desired.
- This dish works great as a vegetarian main or as a side dish to any Mediterranean meal.
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 150 kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg