Hey there, fellow food lovers! Are you craving a recipe that’s both incredibly delicious and surprisingly healthy? Then look no further than these Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats! These aren’t your grandma’s zucchini boats (unless your grandma is a culinary genius, in which case, hats off to her!). We’ve taken the classic idea and amped it up with a flavor explosion that will leave your taste buds singing. Imagine tender zucchini halves, brimming with a creamy, savory filling of ricotta cheese, earthy mushrooms, and vibrant spinach. Each bite is a delightful dance of textures – the soft zucchini, the creamy ricotta, the satisfying chew of the mushrooms – all perfectly balanced.

What makes these boats so special? Besides the incredible taste, they’re remarkably quick to prepare. Perfect for a weeknight dinner when you’re short on time but craving something truly satisfying. The vibrant green zucchini and the colorful filling make them visually appealing, too, turning a simple meal into a feast for the eyes. These zucchini boats are also incredibly versatile. They’re naturally vegetarian, but feel free to add some crumbled sausage or bacon for a heartier meal. This recipe brings a touch of rustic Italian charm to your kitchen, evoking feelings of warmth, comfort, and deliciousness. Trust me, you’ll want to make this again and again!

What You’ll Need

To create these magnificent Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats, you’ll need the following ingredients:

Medium Zucchini (4-6): Choose firm, medium-sized zucchini for the best results. Avoid overly large ones, as they might be watery.
Fresh Spinach (10 ounces): Fresh spinach adds a vibrant green color and a slightly peppery taste. Make sure to thoroughly wash it.
Cremini Mushrooms (8 ounces): Cremini mushrooms offer a rich, earthy flavor that complements the ricotta perfectly. You can substitute with other mushrooms if desired.
Whole Milk Ricotta Cheese (15 ounces): Ricotta provides the creamy base for the filling. Part-skim ricotta can be used for a slightly lower-fat option.
Parmesan Cheese (1/2 cup, grated): Parmesan adds a salty, sharp flavor and a lovely texture to the filling.
Garlic (2 cloves, minced): Fresh garlic adds a pungent aroma and flavor that elevates the dish.
Fresh Basil (1/4 cup, chopped): Fresh basil adds that perfect pop of herby flavor.
Olive Oil (2 tablespoons): Use good quality olive oil for the best flavor.
Salt and Black Pepper: To taste. Adjust to your preference.
Optional: Red pepper flakes for a touch of heat, sun-dried tomatoes for extra flavor.

Step-by-Step Instructions

Let’s get cooking! Here’s how to make these incredible Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats:

Preheat and Prep: Preheat your oven to 375°F (190°C). Wash and cut the zucchini lengthwise, scooping out the flesh, leaving about a 1/4-inch border. Tip: Use a spoon or melon baller to create a nice, even scoop. Don’t throw away the scooped-out zucchini flesh; you can finely chop it and add it to the filling for extra zucchini flavor!
Sauté the Mushrooms and Garlic: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced mushrooms and cook until softened and slightly browned, about 5-7 minutes. Tip: Don’t overcrowd the pan; cook the mushrooms in batches if necessary to ensure even browning.
Wilt the Spinach: Add the spinach to the skillet with the mushrooms and garlic. Cook, stirring occasionally, until the spinach wilts down, about 2-3 minutes. Season with salt and pepper to taste. Tip: If you have a lot of spinach, add it in batches to prevent steaming.
Prepare the Filling: In a large bowl, combine the ricotta cheese, Parmesan cheese, chopped basil, and the cooked mushroom and spinach mixture. Season with salt and pepper to taste. Mix well to combine all the ingredients. Tip: If the mixture seems too dry, add a tablespoon or two of milk or cream to adjust the consistency.
Stuff the Zucchini Boats: Fill each zucchini boat generously with the ricotta and vegetable mixture. You can pack it firmly but leave a little space at the top.
Bake: Drizzle the remaining olive oil over the stuffed zucchini boats. Place them in a baking dish and bake for 20-25 minutes, or until the zucchini is tender and the filling is heated through. Tip: To prevent the zucchini from drying out, you can cover the baking dish loosely with foil for the first 15 minutes of baking.
Broil (optional): For a nice golden-brown crust, broil the zucchini boats for the last 2-3 minutes, keeping a close eye to prevent burning.

Tips for Success

To ensure your Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats turn out perfectly, keep these tips in mind:

Don’t overfill the zucchini boats: Overfilling can cause the filling to spill over during baking.
Use firm zucchini: Softer zucchini will become mushy when baked.
Don’t overcook the mushrooms: Overcooked mushrooms can become tough.
Adjust seasoning to your taste: Feel free to add more salt, pepper, or red pepper flakes to suit your preference.
Pre-cooking the zucchini: For extra tender zucchini, you can par-boil the zucchini halves for a few minutes before stuffing and baking.

Variations to Try

Feeling creative? Here are some delicious variations to try with your Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats:

Add some protein: Crumble cooked sausage, bacon, or ground meat into the filling for a heartier meal.
Spice it up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the filling.
Add different cheeses: Experiment with different cheeses like feta, goat cheese, or mozzarella.
Add other vegetables: Incorporate diced bell peppers, onions, or sun-dried tomatoes into the filling.
Make it gluten-free: Ensure your ricotta and other ingredients are gluten-free.

Storing and Reheating

Leftover Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats can be stored in an airtight container in the refrigerator for up to 3 days. To freeze them, let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. To reheat, you can microwave them for 1-2 minutes, or bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, until heated through. Reheating in the oven will help to maintain the best texture and flavor.

Frequently Asked Questions

Here are some answers to frequently asked questions about this recipe:

Q: Can I substitute the cremini mushrooms with other types of mushrooms? A: Absolutely! Shiitake, button, or oyster mushrooms would all work well in this recipe.
Q: How long do the stuffed zucchini boats last in the refrigerator? A: Stored properly in an airtight container, they will last for up to 3 days in the refrigerator.
Q: Can I make this recipe ahead of time? A: Yes, you can prepare the filling ahead of time and store it in the refrigerator. Stuff the zucchini boats just before baking.
Q: What can I do with the leftover zucchini flesh? A: Finely chop it and add it to the filling for extra zucchini flavor, or sauté it as a side dish.
Q: Can I use frozen spinach? A: Yes, but make sure to thaw and squeeze out all excess water before adding it to the skillet.

The Final Word

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a true culinary delight! They’re flavorful, healthy, and incredibly easy to make. The combination of creamy ricotta, earthy mushrooms, and vibrant spinach creates a symphony of tastes and textures that will leave you wanting more. Whether you’re looking for a satisfying weeknight dinner or a delightful dish to impress your guests, this recipe is sure to become a favorite. So, grab your ingredients, put on your apron, and get ready to enjoy these amazing zucchini boats! Don’t forget to leave a comment below and share your experience, or rate the recipe to let others know how much you loved it!

Spinach, mushroom, and ricotta stuffed zucchini boats

A healthy and delicious vegetarian recipe featuring zucchini boats filled with a creamy ricotta, spinach, and mushroom mixture.

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Prep Time 20

Cook Time 35

Servings 4 boats

Calories 250 kcal

Equipment

Baking dish A 9×13 inch baking dish is ideal.
Spoon For filling the zucchini boats.

Ingredients

Zucchini Preparation

4 medium Zucchini Halved lengthwise and seeded
2 tablespoons Olive oil
1 teaspoon Salt

Filling Ingredients

1 cup Ricotta cheese
10 ounces Spinach Fresh, chopped
8 ounces Mushrooms Sliced
1 clove Garlic Minced
1 tablespoon Parmesan cheese Grated

Instructions

Preheat oven to 375°F (190°C).
Halve zucchini lengthwise and scoop out the seeds.
Brush zucchini halves with olive oil and season with salt.
Sauté mushrooms and garlic until softened. Add spinach and cook until wilted.
In a bowl, combine the ricotta, sautéed mixture, and Parmesan cheese.
Fill each zucchini boat with the ricotta mixture.
Bake for 30-35 minutes, or until zucchini is tender and filling is heated through.
Serve immediately and enjoy!

Notes

For a richer flavor, you can add a pinch of nutmeg to the ricotta mixture.

Delicious and Healthy Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats