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Recipe by:

Dana Ramsey

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Whip up these delicious Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats for a festive and healthy addition to your holiday table!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Zucchini Boats
  • 4 medium zucchinis
Group: Filling
  • 1 cup fresh spinach leaves, washed and roughly chopped
  • 1 cup mushrooms, finely chopped (cremini recommended)
  • 1 cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 Tbsp. olive oil
  • Salt and pepper to taste
  • 1 tsp. dried oregano
  • Fresh parsley for garnishing

Equipment

  • Medium skillet
  • Baking sheet
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Cut the zucchinis in half lengthwise and scoop out the centers, leaving a ¼-inch thick shell.
  3. Heat olive oil in a skillet, add garlic, and sauté until fragrant. Add mushrooms and sauté until browned.
  4. Add spinach and cook until wilted. Mix with ricotta, Parmesan, oregano, salt, and pepper until creamy.
  5. Stuff the zucchini halves with the filling, heaping it for presentation.
  6. Arrange the stuffed zucchinis on a baking sheet, cover with foil, and bake for 20-25 minutes until tender.
  7. Garnish with parsley before serving.

Notes

These stuffed zucchini boats are perfect for holiday gatherings or a comforting weeknight dinner.