Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
This recipe features zucchini boats filled with a savory mixture of spinach, mushrooms, and ricotta cheese.
Equipment
- baking dish
- Skillet
Ingredients
For the Zucchini Boats
- 2 medium zucchini
For the Filling
- ½ cup sliced mushrooms
- 1 tablespoon extra virgin olive oil
- 2 cups fresh spinach or ¼ cup defrosted frozen spinach, squeezed dry
- 1 teaspoon minced garlic
- ½ cup ricotta cheese
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano or Italian seasoning
- to taste shredded mozzarella cheese for topping
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and scoop out the center to create boats.
- In a skillet, heat the olive oil over medium heat. Add the mushrooms and garlic, and sauté until the mushrooms are soft.
- Add the spinach to the skillet and cook until wilted. Remove from heat and stir in ricotta, Parmesan, salt, pepper, and oregano.
- Fill the zucchini boats with the mixture and top with mozzarella if desired.
- Place the stuffed zucchinis in a baking dish and bake for 25 minutes until zucchini is tender.
Notes
You can use fresh or frozen spinach based on availability. Adjust seasoning to your taste.