Description
3 medium zucchini, halved lengthwise
1 tbsp olive oil
1 cup mushrooms, finely chopped
2 cloves garlic, minced
2 cups fresh spinach, chopped
½ tsp salt
¼ tsp black pepper
½ tsp dried Italian seasoning
½ cup ricotta cheese
¼ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
¼ tsp red pepper flakes (optional)
Directions:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using a spoon, scoop out the centers of the zucchini halves to create a hollow space, but leave a small border. Set the scooped flesh aside.
In a pan, heat olive oil over medium heat. Add chopped mushrooms and cook for 3-4 minutes until softened.
Stir in garlic, chopped spinach, and the reserved zucchini flesh. Season with salt, black pepper, and Italian seasoning. Cook for another 2-3 minutes until
spinach is wilted.
Remove from heat and mix in ricotta and Parmesan cheese. Stir well.
Spoon the filling evenly into the hollowed zucchini halves. Top with shredded mozzarella cheese.
Bake for 20-25 minutes until the zucchini is tender and the cheese is golden and bubbly.
Sprinkle with red pepper flakes (if using) before serving. Enjoy!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 220 per serving Servings: 6 servings
Step-by-Step Guide
Follow these detailed instructions for perfect stuffed zucchini every time. First, prepare your zucchini by slicing them evenly in half lengthwise. Use a sturdy spoon or a melon baller to hollow them out, leaving a 1/4-inch thick shell to prevent breaking. Finely chop the scooped flesh. While preheating your oven, cook the filling. Ensure your mushrooms are finely chopped to blend seamlessly. After sautéing the mushrooms, add the garlic for just 30 seconds before adding the spinach and zucchini flesh to avoid burning. The key step is to let the cooked vegetable mixture cool slightly before folding in the ricotta and Parmesan; this prevents the cheeses from becoming greasy. When stuffing, mound the filling generously as it will settle. Bake on the middle rack until perfectly tender.
Serving Suggestions
These cheesy stuffed zucchini boats are a versatile dish. For a light, low-carb meal, serve two halves alongside a fresh arugula salad with a lemon vinaigrette. To make it heartier, pair it with grilled chicken breast, lemon herb orzo, or a slice of crusty garlic bread. They also make an excellent appetizer or side dish for summer barbecues, complementing grilled steaks or fish beautifully. Garnish with fresh basil or parsley for a pop of color and freshness.
How-to Summary
Hollow out zucchini halves, sauté mushrooms, garlic, spinach, and the zucchini flesh. Mix the cooked veggies with ricotta and Parmesan cheese. Spoon the filling back into the zucchini shells, top with mozzarella, and bake at 375°F (190°C) for 20-25 minutes until golden and bubbly.
Frequently Asked Questions
Can I prepare these stuffed zucchini boats ahead of time?
Yes, you can assemble the boats up to a day in advance. Store them covered in the refrigerator and add 5-10 minutes to the baking time when cooking from cold.
What can I use instead of ricotta cheese?
Cottage cheese (blended for smoothness), goat cheese, or a dairy-free ricotta alternative are excellent substitutes that will alter the flavor profile slightly but remain delicious.
How do I prevent the zucchini from becoming soggy?
After hollowing, lightly sprinkle the zucchini shells with salt and let them sit for 10 minutes on paper towels. This draws out excess moisture. Pat them dry before filling.
Can I freeze cooked stuffed zucchini?
Freezing is not recommended as the zucchini will become very watery upon thawing and reheating, resulting in a mushy texture.
Is there a way to make this recipe vegan?
Absolutely. Use a plant-based oil, substitute the cheeses with vegan ricotta, Parmesan, and mozzarella shreds, and ensure your Italian seasoning is vegan-friendly.
Common Mistakes to Avoid
- Overfilling the Boats: Mounding is good, but overstuffing can cause the filling to spill and burn on the baking sheet.
- Not Prepping the Zucchini Shells: Skipping the salting step can lead to a watery final dish.
- Adding Cheese to Hot Filling: Mixing ricotta into the hot vegetable mixture can cause it to separate. Let it cool first.
- Underseasoning the Filling: The zucchini shells are bland, so ensure your filling is well-seasoned. Taste it before stuffing.
Conclusion
These Cheesy Spinach and Mushroom Stuffed Zucchini Boats are a testament to how simple, fresh ingredients can create a meal that is both nutritious and deeply satisfying. They are incredibly adaptable to dietary preferences and perfect for a quick weeknight dinner or for impressing guests. Mastering the few key techniques—like drawing out moisture and properly building the filling—will ensure a delicious, restaurant-quality result every time. Give this recipe a try and enjoy a flavorful, vegetable-packed dish that everyone will love.