Description
These zucchini boats are a wholesome and flavorful meal option, filled with creamy ricotta, earthy mushrooms, and nutritious spinach. Baked until tender and golden, they’re perfect as a light main or hearty side dish.
Ingredients
For the zucchini boats:
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4 medium zucchini
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1 tbsp olive oil
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Salt and pepper to taste
For the filling:
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1 tbsp olive oil
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1 cup mushrooms, finely chopped
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2 cups fresh spinach, chopped
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1 garlic clove, minced
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1 cup ricotta cheese
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¼ cup grated Parmesan cheese
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1 egg (optional, for binding)
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½ tsp dried oregano
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Salt and pepper to taste
Optional topping:
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½ cup shredded mozzarella or more Parmesan
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Fresh basil or parsley for garnish
Instructions
1️⃣ Preheat oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
2️⃣ Prepare the zucchini: Slice zucchinis in half lengthwise and scoop out the center flesh to create boats. Brush with olive oil and season with salt and pepper. Arrange in the baking dish.
3️⃣ Cook the vegetables: In a skillet over medium heat, heat olive oil. Add mushrooms and sauté until they release moisture and start to brown. Add garlic and spinach, cooking until wilted. Remove from heat and let cool slightly.
4️⃣ Make the filling: In a bowl, mix the ricotta, Parmesan, oregano, cooled mushroom-spinach mixture, and egg (if using). Season with salt and pepper.
5️⃣ Stuff the zucchini: Spoon the ricotta mixture into each zucchini boat. Top with shredded mozzarella or extra Parmesan if desired.
6️⃣ Bake: Bake for 25–30 minutes, until the zucchini is tender and the filling is golden and bubbly.
7️⃣ Garnish and serve: Sprinkle with fresh herbs before serving.
Notes
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Add red pepper flakes for a spicy kick.
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You can prepare the filling in advance and stuff the zucchini just before baking.
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Great served with a side salad or crusty bread.
- Prep Time: 15 min
- Cook Time: 30 min