Description
Tender zucchini halves are filled with a creamy mixture of sautéed mushrooms, spinach, and ricotta cheese, then baked until golden and bubbly. This wholesome dish is flavorful, comforting, and perfect for a light meatless meal.
Ingredients
- 2 medium zucchini
- 1 cup fresh spinach, chopped (or about ¼ cup thawed frozen, squeezed dry)
- ½ cup sliced mushrooms
- ½ cup ricotta cheese
- ¼ cup shredded mozzarella (plus extra for topping)
- Optional: ¼ cup grated Parmesan
- 1 tbsp olive oil
- 1 tsp minced garlic
- Salt & pepper, to taste
- Optional: ½ tsp Italian seasoning or fresh basil
Instructions
- Preheat oven to 375 °F (190 °C).
- Slice zucchinis lengthwise and scoop out the centers to form boats.
- Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant, then add mushrooms and cook 2–3 minutes until soft.
- Stir in spinach until wilted (about 2–3 minutes). Season with salt, pepper, and herbs if using.
- Remove from heat and mix in ricotta, mozzarella, and Parmesan until creamy.
- Spoon the filling into each zucchini half and top with extra mozzarella.
- Bake for 25–30 minutes until zucchini is tender and cheese is bubbly and golden.
Notes
- Use fresh or thawed and squeezed dry frozen spinach to avoid excess moisture.
- To prevent watery zucchini, scoop them well and salt them lightly before baking.
- Can be prepped ahead and baked later for convenience.
- Store leftovers in the fridge for up to 3 days; reheat in oven or microwave.
- Not recommended for freezing.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 190
- Sugar: 3g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg
