Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats: Light, Creamy, and Satisfyingly Savory
Tender roasted zucchini boats filled with a creamy mixture of spinach, mushrooms, ricotta, and Parmesan. A light, flavorful vegetarian dish perfect for any night.
Ingredients
3–4 medium zucchini, halved lengthwise
1½ cups mushrooms, chopped
2 cups fresh spinach
1 cup ricotta cheese
¼ cup grated Parmesan
½ small onion, diced
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper, to taste
⅛ tsp ground nutmeg (optional)
¼ cup shredded mozzarella (optional)
Fresh parsley or basil, for garnish
Instructions
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Preheat oven to 400°F. Halve zucchini and scoop out centers.
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Brush with oil, salt lightly, and roast for 10–12 minutes.
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Sauté onion in oil until soft. Add garlic, cook 30 seconds.
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Add mushrooms, cook until browned. Stir in spinach until wilted.
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Mix veggies with ricotta, Parmesan, nutmeg, salt, and pepper.
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Spoon filling into zucchini boats. Top with mozzarella if using.
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Bake 15–18 minutes until golden. Broil 1–2 minutes for browning.
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Garnish with herbs and serve warm.
Notes
Drain excess moisture from spinach and mushrooms. Pre-roasting zucchini helps prevent sogginess.