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Spinach Mushroom and Ricotta Stuffed Zucchini Boats

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Delicious and healthy zucchini boats stuffed with a savory mixture of spinach, mushrooms, and creamy ricotta cheese, baked to perfection.

Ingredients

Scale
  • 3 medium zucchini, halved lengthwise
  • 1 tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms, chopped
  • 2 cloves garlic, minced
  • 5 oz fresh spinach
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1/4 tsp red pepper flakes (optional)
  • 1/4 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Using a spoon, scoop out the center of each zucchini half, leaving a 1/4-inch thick shell. Reserve the scooped flesh for another use or discard.
  3. Brush the zucchini shells with 1 tbsp olive oil and season with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper. Bake for 10 minutes.
  4. While zucchini bakes, heat 1 tbsp olive oil in a large skillet over medium heat. Add the mushrooms and cook until softened and browned, about 5-7 minutes.
  5. Add garlic and cook for 1 minute more.
  6. Add the spinach and cook until wilted, about 2 minutes. Remove from heat.
  7. Stir in the ricotta, Parmesan, breadcrumbs, and red pepper flakes (if using) until well combined.
  8. Flip the zucchini shells cut-side up. Divide the mushroom-spinach mixture evenly among the shells.
  9. Top with shredded mozzarella cheese.
  10. Bake for 15-20 minutes, until the cheese is melted and golden. Serve warm.

Notes

For a lower-carb version, omit the breadcrumbs or substitute with almond flour. You can also add other vegetables like bell peppers or sun-dried tomatoes.

Nutrition

Find it online: https://cheerychop.com/spinach-mushroom-ricotta-zucchini-boats/