Description
These Spinach Mushroom and Ricotta Stuffed Zucchini Boats are a vibrant and wholesome dish that combines earthy flavors with a creamy filling. Perfect for a weeknight dinner or an elegant weekend meal, they are sure to impress your taste buds!
Ingredients
Scale
- 4 medium-sized zucchinis
- 1 tablespoon olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, chopped
- 6 cups fresh baby spinach
- 15 ounces whole milk ricotta cheese
- ½ cup grated Parmesan cheese, plus ¼ cup for topping
- 1 large egg (optional)
- 1–2 tablespoons plain breadcrumbs (optional)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup marinara sauce (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the zucchinis thoroughly. Halve each zucchini lengthwise.
- Using a spoon, carefully scoop out the pulp from the center of each zucchini half, leaving about a ¼-inch thick wall around the edges.
- Lightly sprinkle the inside of each zucchini boat with salt and place them cut-side down on a wire rack for about 10-15 minutes.
- While the zucchini is draining, heat about 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the minced onion and cook until softened and translucent, about 3-5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their moisture and started to brown, about 5-7 minutes.
- Add the fresh spinach to the skillet with the cooked onion, garlic, and mushrooms. Cook, stirring frequently, until the spinach has completely wilted down, about 2-3 minutes.
- Remove the skillet from the heat. Transfer the cooked vegetable mixture to a colander and press down gently to squeeze out any remaining excess liquid.
- In a large mixing bowl, combine the ricotta cheese, ½ cup of grated Parmesan cheese, the squeezed vegetable mixture, the egg (if using), and the breadcrumbs (if using).
- Season the filling with 1 teaspoon of Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Mix everything together thoroughly until well combined.
- Pat the drained zucchini boats dry with paper towels to remove any remaining moisture and salt.
- Pour about ½ cup of marinara sauce (if using) into the bottom of a 9×13-inch baking dish.
- Evenly spoon the ricotta filling into each zucchini half, mounding it slightly. Arrange the stuffed zucchini boats in the prepared baking dish.
- Cover the baking dish loosely with aluminum foil and bake for 25 minutes.
- Remove the foil, sprinkle the remaining ¼ cup of Parmesan cheese over the tops of the stuffed zucchini boats, and continue to bake for another 15-20 minutes, or until the zucchini is fork-tender and the filling is heated through and lightly golden brown on top.
- Carefully remove the baking dish from the oven. Let the zucchini boats rest for a few minutes before serving.
- Garnish with fresh parsley or basil, if desired, and serve warm.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 250
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 40 mg
Keywords: Salting and draining the zucchini is crucial to prevent a watery filling. Squeeze out excess moisture from the spinach after cooking. You can prepare the filling and stuff the zucchini boats a day in advance.