Description
These delicious stuffed zucchini boats combine the earthy flavors of mushrooms with creamy ricotta and nutritious spinach for a satisfying vegetarian main course that’s both healthy and flavorful.
Ingredients
Scale
- 3 medium zucchini
- 1 tbsp olive oil
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup chopped mushrooms (baby bella or white)
- 2 cups fresh spinach, chopped
- 1/2 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Optional: shredded mozzarella for topping
- Fresh basil or parsley for garnish
Instructions
- Prepare the Zucchini
- Preheat your oven to 375°F (190°C). Start by lightly greasing a baking dish. Take the medium zucchini and slice them in half lengthwise to create boats. Using a spoon, carefully scoop out the centers to create a hollow for the filling. Lightly salt the zucchini halves to draw out excess moisture and set them aside while preparing the filling.
- Make the Filling Base
- Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent and soft, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Cook the Vegetables
- Add the chopped mushrooms to the skillet and cook for about 5-7 minutes until they release their moisture and begin to brown slightly. Stir in the chopped spinach, Italian seasoning, and red pepper flakes (if using). Continue cooking until the spinach wilts down completely, about 2 minutes.
- Create the Stuffing Mixture
- In a mixing bowl, combine the ricotta cheese and grated Parmesan. Add the sautéed vegetable mixture and stir well to incorporate all ingredients. Season the mixture with salt and black pepper to taste, adjusting as needed for your preference.
- Stuff the Zucchini
- Pat the zucchini halves dry with paper towels to remove excess moisture. Spoon the ricotta and vegetable mixture generously into each zucchini boat, mounding it slightly. If desired, sprinkle shredded mozzarella cheese on top for an extra golden, cheesy finish.
- Bake to Perfection
- Place the stuffed zucchini boats in the prepared baking dish and bake uncovered for 20-25 minutes, or until the zucchini is tender when pierced with a fork and the cheese topping is bubbly and golden brown.
- Finish and Serve
- Remove from the oven and let cool for 3-5 minutes. Garnish with freshly chopped basil or parsley for color and flavor. Serve warm as a hearty main dish or satisfying side.
Notes
- For a firmer zucchini texture, bake for only 20 minutes. For a softer result, extend baking time to 25-30 minutes. You can prepare the stuffed zucchini ahead of time and refrigerate for up to 24 hours before baking. For a gluten-free meal, ensure your Italian seasoning blend doesn’t contain any fillers with gluten. To make this dish even heartier, add cooked quinoa or brown rice to the filling mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 145
- Sugar: 3g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg