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.
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!