Spinach Mushroom and Ricotta Stuffed Zucchini Boats: Ultimate Cheesy Delight
Learn how to make delicious Spinach Mushroom and Ricotta Stuffed Zucchini Boats with this easy recipe. Perfect for a healthy and flavorful meal!
Equipment
- skillet
- baking sheet
- mixing bowl
Ingredients
Vegetables
- 4 medium zucchini
- 1 cup chopped mushrooms (about 100 g)
- 2 cups fresh spinach (about 60 g)
Cheese
- 1 cup beef ricotta cheese (about 250 g)
- ¼ cup grated Parmesan cheese (about 25 g)
- ½ cup shredded mozzarella cheese (about 50 g)
Seasonings
- 1 tablespoon olive oil (15 ml)
- ½ teaspoon garlic powder (about 2.5 g)
- ½ teaspoon onion powder (about 2.5 g)
- ½ teaspoon dried Italian herbs (about 2.5 g)
- salt to taste
- black pepper to taste
Sauce
- 1 cup marinara sauce (about 240 ml)
Instructions
Cooking Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchini in half lengthwise and scoop out the seeds to create boats.
- Place the zucchini boats on a baking sheet lined with parchment paper.
- Heat olive oil in a skillet over medium heat.
- Add chopped mushrooms to the skillet and sauté for 4-5 minutes until softened.
- Add fresh spinach to the skillet and cook until wilted, about 2 minutes.
- Remove the skillet from heat and let the mixture cool slightly.
- In a mixing bowl, combine ricotta cheese, grated Parmesan, garlic powder, onion powder, and dried Italian herbs.
- Season the ricotta mixture with salt and black pepper to taste.
- Stir in the mushroom and spinach mixture until well combined.
- Spoon the ricotta filling evenly into each zucchini boat.
- Pour marinara sauce over the stuffed zucchini boats.
- Sprinkle shredded mozzarella cheese on top of the marinara sauce.
- Bake in the preheated oven for 25-30 minutes, until the zucchini is tender and the cheese is melted and bubbly.
- Remove from oven and let cool slightly before serving.
Notes
Consider incorporating extra ricotta cheese or cream cheese for a creamier filling. Customize the filling with additional vegetables like bell peppers, onions, or cherry tomatoes. Sprinkle breadcrumbs on top of the cheese for a crispy texture before baking.
Nutrition
Serving: 1boatCalories: 300kcalProtein: 12gFat: 15g
Tried this recipe?Let us know how it was!