Description
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Delight your taste buds with these Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats! This Mediterranean-inspired dish is packed with nutrients and flavor, featuring tender zucchini filled with creamy ricotta, earthy mushrooms, and fresh spinach. Perfect as a vegetarian main course or a light side dish, it’s a meal that’s as wholesome as it is delicious. Ready in just 40 minutes, these boats are sure to impress at any dinner table!
4 medium zucchini, halved and scooped
1 tbsp olive oil
2 cloves garlic, minced
1 small onion, chopped
1 cup mushrooms, chopped
2 cups spinach, chopped
1 cup ricotta cheese
¼ cup Parmesan cheese, grated
¼ tsp red pepper flakes (optional)
Salt and pepper to taste
Fresh basil (optional)
Directions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Scoop zucchini halves into boats.
3. Sauté garlic and onion in olive oil, add mushrooms, cook until soft.
4. Stir in spinach; once wilted, mix in ricotta and Parmesan. Season to taste.
5. Fill zucchini with the mixture, bake for 20-25 minutes.
6. Garnish with basil, serve warm.
Prep Time: 15 mins
Kcal: 250 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect stuffed zucchini boats every time. First, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Carefully slice each zucchini in half lengthwise. Using a spoon, scoop out the center seeds and flesh to create a “boat,” leaving a sturdy 1/4-inch thick shell. Lightly brush the boats with olive oil and set aside. For the filling, heat olive oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until fragrant, about 3 minutes. Add the chopped mushrooms and cook until they release their moisture and become tender. Stir in the chopped spinach and cook just until wilted. Transfer this mixture to a bowl and let it cool slightly before folding in the ricotta, Parmesan, red pepper flakes, salt, and pepper. This prevents the cheese from becoming greasy. Evenly divide the filling among the zucchini boats, mounding it slightly. Bake for 20-25 minutes, or until the zucchini is fork-tender and the filling is lightly golden.
Serving Suggestions
These versatile zucchini boats can be the star of the meal or a complementary side. For a complete vegetarian dinner, serve them alongside a crisp garden salad with a lemon vinaigrette and a slice of crusty bread to soak up any juices. They also pair beautifully with a light tomato orzo soup. If serving as a side dish, they complement grilled chicken, fish, or lamb chops perfectly. Garnish with fresh basil or a sprinkle of extra Parmesan cheese right before serving.
How-to Summary
In summary: Halve and scoop zucchini to create boats. Sauté garlic, onion, mushrooms, and spinach. Mix the cooked vegetables with ricotta and Parmesan cheese. Fill the zucchini boats with the mixture. Bake at 375°F for 20-25 minutes until tender and golden.
Frequently Asked Questions
Can I prepare these zucchini boats ahead of time?
Yes, you can assemble the boats up to a day in advance. Store them covered in the refrigerator and bake just before serving, adding a few extra minutes to the baking time if needed.
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 work well.
How do I prevent the zucchini from becoming soggy?
After scooping, you can lightly salt the zucchini boats and let them sit for 10 minutes to draw out excess moisture. Pat them thoroughly dry with paper towels before filling and baking.
Can I freeze stuffed zucchini boats?
Freezing after baking is not recommended, as the zucchini will become very watery upon thawing. It’s best enjoyed fresh.
Are the zucchini boats keto-friendly?
Yes, this recipe is naturally low in carbohydrates, making it suitable for a keto diet. Just ensure no sugary ingredients are added to the filling.
Common Mistakes to Avoid
Avoid over-scooping the zucchini, which can cause the boat to collapse during baking. Do not skip cooling the vegetable mixture before adding the cheese, as heat can cause the ricotta to separate. Furthermore, avoid under-seasoning the filling—taste it before stuffing the boats. Finally, do not overcrowd the baking sheet, as proper air circulation is key for even cooking and browning.
Conclusion
These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a testament to how simple, fresh ingredients can create a meal that is both nutritious and deeply satisfying. With their creamy interior and tender shell, they offer a fantastic gluten-free and vegetarian option that doesn’t compromise on flavor. This reliable recipe is sure to become a regular in your healthy cooking repertoire, perfect for a quick weeknight dinner or for impressing guests.