Description
A delicious and hearty Italian-inspired dish featuring zucchini boats stuffed with a savory blend of sautéed spinach, mushrooms, and creamy ricotta cheese, topped with melted mozzarella and Parmesan for a satisfying vegetarian main or side.
Ingredients
Scale
Zucchini and Filling
- 4 medium zucchini
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, finely chopped
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Topping
- 1/2 cup shredded mozzarella cheese
- Chopped parsley for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking.
- Prepare Zucchini Boats: Slice each zucchini lengthwise. Using a spoon, carefully scoop out the center flesh leaving about a 1/4-inch thick shell. Finely chop the scooped zucchini flesh and set aside for the filling.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Add the minced garlic, chopped mushrooms, and zucchini flesh, cooking for 5–7 minutes until most moisture evaporates. Stir in chopped spinach and cook until wilted.
- Mix Filling: Remove the skillet from heat and allow the mixture to cool slightly. Stir in ricotta cheese, grated Parmesan, salt, black pepper, and red pepper flakes if using, blending everything evenly.
- Stuff Zucchini: Spoon the filling mixture evenly into each zucchini boat, placing them in the prepared baking dish. Sprinkle shredded mozzarella cheese on top of each stuffed zucchini.
- Bake: Bake in the preheated oven for 20–25 minutes until the zucchini is tender and the cheese on top has melted and turned golden brown.
- Garnish and Serve: Remove from the oven, garnish with chopped parsley, and serve warm for a flavorful vegetarian meal or side dish.
Notes
- This dish can be made ahead and reheated in the oven before serving.
- Add cooked quinoa or lentils to the filling to boost protein content.
- Perfect as a vegetarian main course or a hearty side.
