Ready in: 1 hour · Serves: 4 · Technique: Baking · Storage: Up to 3 days in the refrigerator.
Quick Answer
Whip up these delicious Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats for a festive and healthy addition to your holiday table!
When I think of fall in New York City, my mind wanders to the vibrant colors in Central Park and the comforting scents wafting from cozy kitchens. With Thanksgiving and Christmas just around the corner, I find myself gravitating towards dishes that are not only delicious but also visually appealing-like these Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats. They are perfect for holiday gatherings or a comforting weeknight dinner that doesn't compromise on flavor or nutrition.
A Cozy Holiday Treat
These stuffed zucchini boats are the perfect blend of delightful flavors and festive colors, making them an essential dish for your seasonal celebrations.
Why You'll Love This Recipe
- Deliciously creamy ricotta and earthy mushrooms complement the fresh zucchini perfectly.
- A visually stunning dish that will impress at any holiday gathering.
- Nutritious and packed with greens, making it a healthy choice.
- Easy to prepare, perfect for a comforting weeknight dinner.
- Versatile, allowing for substitutions and tweaks to make it your own.
Ingredients
Gather the following ingredients to create your Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats:
Zucchini Boats
- 4 medium zucchinis
Filling
- 1 cup fresh spinach leaves, washed and roughly chopped
- 1 cup mushrooms, finely chopped (cremini recommended for flavor)
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- Fresh parsley for garnishing
How to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats (Step-by-Step)
Follow these simple steps to create your stuffed zucchini boats:
Step 1: Preheat Your Oven
Begin by preheating your oven to 375°F (190°C). The warm air will create an inviting atmosphere in your kitchen as you prepare your dish.
Step 2: Prepare the Zucchini
Cut the zucchinis in half lengthwise and carefully scoop out the centers, creating boats. Remember to leave about a ¼-inch thick shell to hold the filling.
Step 3: Sauté the Filling
In a medium skillet over medium heat, add the olive oil. Once it's shimmering, toss in the minced garlic and let it sizzle until fragrant. Add the finely chopped mushrooms with a pinch of salt and sauté for about 5 minutes until they release their liquid and brown slightly.
Step 4: Combine Ingredients
Add the chopped spinach to the skillet and cook until just wilted. Remove from heat and allow to cool slightly. In a bowl, combine the sautéed mixture with ricotta, Parmesan, oregano, and salt and pepper to taste, mixing until creamy and slightly chunky.
Step 5: Stuff the Zucchini
Generously fill each zucchini boat with the creamy mixture, heaping the filling up for an inviting presentation.
Step 6: Bake
Arrange the stuffed zucchinis on a baking sheet and cover them with foil. This will help trap in moisture. Bake for about 20-25 minutes, until they're tender but still firm, and the filling is warm and slightly golden.
Step 7: Serve
Before serving, garnish with fresh parsley for a pop of color against the golden filling, enhancing the visual appeal of your dish.
Common Mistakes to Avoid
- Overcooking the Zucchini: Aim for a slight firmness; you want them tender but not mushy.
- Not Salting the Filling: Salt enhances the flavors in your filling. Taste and adjust as necessary.
- Skipping the Covering During Baking: Covering ensures even cooking and keeps the zucchini from drying out.
Tips and Tricks for Success
- Consider adding some crushed red pepper flakes for a bit of heat.
- You can substitute the ricotta with cottage cheese for a lighter option.
- Experiment with different veggies in the filling, like bell peppers or artichokes.
Variations
- Use different types of cheese such as feta or goat cheese for unique flavors.
- Add cooked quinoa or rice to the filling for extra texture and heartiness.
- Incorporate fresh herbs like basil or dill for enhanced freshness.
How to Serve
- Garnish with fresh parsley for a pop of color.
- Serve alongside a light salad for a complete meal.
- Pair with a side of crusty bread to soak up any delicious juices.
Make Ahead and Storage
- Make Ahead: Prepare the filling in advance and store it in the refrigerator for up to 2 days.
- Storage: These zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Cover with foil and bake at 350°F (175°C) until heated through.
- Freezing: It is not recommended to freeze the stuffed zucchini boats, as they may become watery when reheated.
Recipe Notes / What I Learned
While perfecting this recipe, I realized how versatile zucchini can be-it truly absorbs flavors beautifully. Plus, making a colorful dish not only fills the belly but also pleases the eyes, making it a wonderful addition to any holiday table.
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 stuffed zucchini boat
Nutrition Snapshot
Estimated Nutrition Per Serving: ~250 calories · 10g protein · 18g carbs · 15g fat
Recipe by:
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the centers, leaving a ¼-inch thick shell.
- Heat olive oil in a skillet, add garlic, and sauté until fragrant. Add mushrooms and sauté until browned.
- Add spinach and cook until wilted. Mix with ricotta, Parmesan, oregano, salt, and pepper until creamy.
- Stuff the zucchini halves with the filling, heaping it for presentation.
- Arrange the stuffed zucchinis on a baking sheet, cover with foil, and bake for 20-25 minutes until tender.
- Garnish with parsley before serving.
Notes
FAQs
Can I use other types of cheese instead of ricotta?
Yes, you can substitute ricotta with cottage cheese for a lighter option, or even use cream cheese for a richer flavor.
How can I make these zucchini boats vegan?
To make these zucchini boats vegan, you can replace the ricotta cheese with a dairy-free alternative such as cashew cheese or a store-bought vegan cream cheese.
What other vegetables can I include in the filling?
You can experiment with different vegetables like bell peppers, artichokes, or even finely chopped carrots to add more flavor and nutrition to the filling.
