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.
Equipment
- Baking dish A 9x13 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.