Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delicious and healthy dish, perfect for a light meal or appetizer. The zucchini serves as a perfect vessel for the creamy ricotta filling, while the spinach and mushrooms add great flavor and texture. Here’s a simple recipe to make these stuffed zucchini boats:
Ingredients:
- 4 medium zucchini
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced (button, cremini, or any variety)
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese (optional, for added flavor)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg (optional, for a warm flavor)
- Salt and pepper, to taste
- 1/4 cup breadcrumbs (optional, for topping)
- Fresh herbs (basil, parsley, or thyme) for garnish
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare the zucchini: Wash the zucchinis and cut them in half lengthwise. Use a spoon to scoop out the center of each half, creating a “boat” shape. Set aside the zucchini flesh, and be sure to leave a bit of the zucchini around the edges to hold the filling.
- Prepare the filling:
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 3-4 minutes.
- Add the sliced mushrooms and cook for another 4-5 minutes, until they release their moisture and become tender.
- Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, and optional garlic powder or nutmeg. Remove from heat and let cool slightly.
- Make the ricotta mixture: In a bowl, combine the ricotta cheese with the cooked mushroom-spinach mixture. Add the Parmesan cheese (if using) and mix until well combined. Taste and adjust seasoning with salt and pepper.
- Stuff the zucchini boats: Spoon the ricotta mixture into the hollowed-out zucchini halves, pressing down gently to ensure the filling is well-packed.
- Bake the zucchini boats: Place the stuffed zucchini boats on a baking sheet lined with parchment paper. If desired, sprinkle the tops with breadcrumbs for a crispy finish.
- Bake until tender: Bake for 25-30 minutes, or until the zucchini is tender and the filling is golden and slightly browned on top.
- Garnish and serve: Remove from the oven and garnish with fresh herbs like basil, parsley, or thyme. Serve immediately, and enjoy your delicious stuffed zucchini boats!
Tips:
- You can make this dish ahead of time and refrigerate the stuffed zucchini boats before baking. Just bake them when you’re ready to serve.
- Feel free to add extra ingredients to the filling, such as cooked chicken, sausage, or a little bit of mozzarella cheese for added richness.
- For a lower-carb option, skip the breadcrumbs or use a gluten-free alternative.
Enjoy this healthy and savory dish!