Description
Savory stuffed zucchini boats with spinach, mushroom, and creamy ricotta—baked with melty mozzarella. A healthy vegetarian main or side!
Ingredients
2 medium zucchini
1 tbsp extra virgin olive oil
½ cup sliced mushrooms
2 cups fresh spinach (or ¼ cup frozen, thawed)
1 tsp minced garlic
½ cup ricotta cheese
¼ cup shredded mozzarella cheese
¼ tsp kosher salt
Pinch of black pepper
1 tbsp chopped fresh basil (optional)
Instructions
Prep Zucchini:
Preheat oven to 425°F (218°C).
Slice zucchini lengthwise, scoop out centers to form boats, and place in baking dish.
Make Filling:
Sauté mushrooms in olive oil for 2–3 mins.
Add garlic and spinach; cook until wilted.
Remove from heat and stir in ricotta, salt, pepper, and basil.
Assemble:
Fill each zucchini boat with the spinach-mushroom mixture.
Top with shredded mozzarella.
Bake:
Bake for 15–20 minutes, or until zucchini is tender and cheese is golden.
Serve:
Let cool slightly and serve warm as a main or side.
Notes
For extra flavor, add sun-dried tomatoes or a sprinkle of parmesan.
Can be made ahead and reheated.
Use gluten-free ricotta and cheese for a fully gluten-free meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American