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Spinach Mushroom and Ricotta Stuffed Zucchini Boats Experience

SPINACH MUSHROOM AND RICOTTA STUFFED ZUCCHINI BOATS centered hero view, clean and uncluttered
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Enjoy these Spinach Mushroom and Ricotta Stuffed Zucchini Boats, a tasty and low-carb choice. This spinach mushroom ricotta zucchini boats recipe is easy to make and perfect for a healthy vegetarian meal or side dish featuring fresh veggies and creamy cheese.

Ingredients

Scale
  • 4 medium zucchini halved lengthwise and scooped out
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 small onion finely chopped
  • 1 cup mushrooms chopped
  • 2 cups fresh spinach chopped
  • 1 cup ricotta cheese
  • 1/4 cup Parmesan cheese grated
  • 1/4 teaspoon red pepper flakes optional
  • Salt and pepper to taste
  • Fresh basil for garnish optional

Instructions

  1. Heat the oven to 375°F 190°C and prepare a baking sheet with parchment paper.
  2. Hollow out the zucchini halves to form boats and set them aside.
  3. Warm olive oil in a skillet over medium heat and cook the garlic and onion for about 2 minutes until they smell fragrant.
  4. Add mushrooms and continue cooking for 3 to 4 minutes until they soften.
  5. Stir in spinach and cook until it wilts, around 2 minutes, then remove from heat.
  6. Combine ricotta, Parmesan, red pepper flakes if using, and season with salt and pepper.
  7. Fill each zucchini boat evenly with the ricotta mixture.
  8. Arrange boats on the baking sheet and bake for 20 to 25 minutes until tender.
  9. Garnish with basil if you like and serve warm.

Notes

  • Feel free to customize the filling! You can add sun-dried tomatoes or bell peppers or swap in goat cheese for the ricotta
  • For a vegan option substitute with plant-based ricotta and Parmesan alternatives
  • If using frozen spinach make sure to thaw and drain it well before mixing to avoid excess moisture

Nutrition

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