Description
Tender zucchini boats filled with a savory mixture of mushrooms, spinach, ricotta, and herbs, baked until golden and bubbly for a wholesome and satisfying vegetarian meal.
Ingredients
- 4 medium zucchinis
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 1/2 cups mushrooms, finely chopped
- 3 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- Optional: fresh parsley or basil for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchinis in half lengthwise and scoop out the centers, leaving a 1/4-inch shell. Place in a baking dish, cut side up.
- Heat olive oil in a skillet over medium heat. Add garlic and onion; sauté for 2–3 minutes until fragrant and translucent.
- Add chopped mushrooms and cook for 5–7 minutes, until they release moisture and begin to brown.
- Stir in spinach and cook until wilted, about 2 minutes.
- Remove from heat and stir in ricotta, Parmesan, nutmeg, oregano, salt, and pepper until well combined.
- Spoon filling into zucchini boats, mounding slightly. Sprinkle with mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is golden and bubbly.
- Garnish with fresh herbs if desired and serve warm.
Notes
- You can substitute ricotta with cottage cheese for a lighter option.
- Add red pepper flakes for a spicy kick.
- Use baby bella or cremini mushrooms for richer flavor.
- Serve with a side salad or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 210
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 30mg
