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Zucchini Boats Stuffed with Spinach Mushroom Ricotta: Easy & Delicious

Zucchini Boats Stuffed with Spinach Mushroom Ricotta
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A delicious recipe for zucchini boats stuffed with spinach, mushrooms, and ricotta cheese.

Ingredients

Scale
  • 4 medium zucchinis
  • 2 cups fresh spinach
  • 1 cup mushrooms, chopped
  • 1 cup ricotta cheese
  • 1/2 cup mozzarella cheese, shredded
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut zucchinis in half lengthwise and scoop out the insides.
  3. In a skillet, heat olive oil over medium heat and add garlic and mushrooms.
  4. Sauté until mushrooms are soft, then add spinach and cook until wilted.
  5. In a bowl, mix the sautéed vegetables with ricotta cheese, Italian seasoning, salt, and pepper.
  6. Fill the zucchini halves with the ricotta mixture and top with mozzarella cheese.
  7. Place the stuffed zucchinis on a baking sheet and bake for 20-25 minutes or until zucchini is tender.

Notes

  • For a vegetarian option, ensure all ingredients are plant-based.
  • Experiment with different cheeses for varied flavors.

Nutrition

Keywords: Zucchini, Stuffed, Spinach, Mushroom, Ricotta

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