Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe
Delicious zucchini boats stuffed with spinach, mushrooms, ricotta and mozzarella cheeses, baked to perfection.
Equipment
- Baking Sheet (or oven safe baking dish)
- Paring Knife
- Nonstick Skillet
Ingredients
Vegetables
- 2 medium zucchini
- 1 tablespoon extra virgin olive oil
- 2 cups fresh spinach or ¼ cup defrosted frozen spinach
- ½ cup sliced mushrooms
- 1 teaspoon minced garlic
- 1 tablespoon fresh chopped basil
- ½ cup ricotta cheese
- ¼ cup shredded mozzarella cheese
- ¼ teaspoon kosher salt
- pinch black pepper
Instructions
Preparation
- Preheat your oven to 425 degrees F.
- Cut off the top stem end of each zucchini. Carve out the center, leaving a ¼-inch border to create a boat-like shape.
- Place the hollowed out zucchini on a baking sheet or in an oven safe baking dish; set aside.
- Heat the oil in a skillet over medium high heat; add the spinach and mushrooms. Cook 2-3 minutes until the spinach has wilted.
- Add the garlic and basil, cook for another minute, then remove from heat.
- Add the ricotta and mozzarella cheeses, mix and season with salt and pepper.
- Stuff each zucchini boat evenly with the filling and place in the oven.
- Bake for approximately 15-20 minutes until the zucchini is tender and the filling is golden brown.
Notes
Please read the entire post for additional instructions, tips and/or substitutions.
Nutrition
Serving: 1zucchini boatCalories: 130kcalCarbohydrates: 5gProtein: 7gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 21mgSodium: 236mgPotassium: 420mgFiber: 1gSugar: 3gVitamin A: 1814IUVitamin C: 22mgCalcium: 133mgIron: 1mg
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