Description
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a comforting, veggie-packed dish filled with creamy ricotta, sautéed mushrooms, fresh spinach, garlic and Parmesan. Topped with melted mozzarella and baked until golden, these zucchini boats make an easy light main course or delicious side dish.
Ingredients
4 medium zucchinis, halved lengthwise and seeds scooped out
1 tbsp (15 ml) olive oil
1 small onion, diced
2 garlic cloves, minced
1 cup (70 g) mushrooms, diced
2 cups fresh spinach, chopped
1 cup (250 g) ricotta cheese
1/2 cup (50 g) grated Parmesan cheese
1/2 tsp dried oregano
1/2 tsp Italian seasoning
1/4 tsp black pepper
1/4 tsp salt
1/2 cup (50 g) shredded mozzarella cheese
1 tbsp grated Parmesan cheese
Fresh parsley, chopped
Instructions
1. Preheat the oven to 400°F (200°C). Place the halved zucchinis cut-side up in a lightly greased baking dish. Carefully scoop out the centres, leaving enough zucchini flesh around the edges to create sturdy boats that can hold the filling.
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and mushrooms and cook for 5–7 minutes, stirring occasionally, until softened and most of the moisture from the mushrooms has evaporated.
3. Stir in the minced garlic and chopped spinach. Cook for another 2–3 minutes, until the spinach has wilted. Remove the skillet from the heat and allow the vegetable mixture to cool slightly.
4. Transfer the cooked vegetables to a bowl. Add the ricotta, grated Parmesan, dried oregano, Italian seasoning, salt and black pepper. Mix everything together until the ingredients are evenly combined and the filling is creamy.
5. Spoon the ricotta, spinach and mushroom mixture generously into each zucchini boat. Slightly mound the filling over the top for a generous, hearty portion.
6. Sprinkle the shredded mozzarella and remaining Parmesan evenly over the stuffed zucchini boats.
7. Bake uncovered for 20–25 minutes, until the zucchini is tender and the cheese has melted and become lightly golden.
8. Allow the zucchini boats to rest for about 5 minutes before serving. Finish with freshly chopped parsley and serve warm.
Notes
Don’t scoop too deeply. Leave enough zucchini around the edges so the boats remain sturdy.
Cook the mushrooms well and allow most of their moisture to evaporate to help prevent a watery filling.
Don’t skip the resting time. A few minutes allows the filling to settle before serving.
Bake until the mozzarella is melted and golden without letting the topping become overly dark.
The vegetable and ricotta filling can be prepared ahead of baking. When ready to cook, spoon the filling into the zucchini boats, add the cheese topping and bake according to the recipe.
The recipe calls for fresh spinach. If substituting frozen spinach, make sure it is thoroughly thawed and squeezed dry before adding it to the filling.
These stuffed zucchini boats can be served as a light main course or alongside vegetables, salad or other simple sides.
Medium zucchinis are used because they provide enough surface area for a generous filling while remaining easy to handle.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean