Introduction:
These Spinach, Mushroom, and Ricotta Stuffed Zucchini boats are the perfect way to enjoy a healthy, savory dish packed with Mediterranean flavors! Tender zucchinis are filled with a creamy, cheesy filling made from spinach, mushrooms, and ricotta, then baked to golden perfection. A light yet satisfying meal that’s sure to please both vegetarians and meat-eaters alike!
Ingredients:
- 2 medium zucchinis
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 1 cup ricotta cheese
- ½ cup shredded mozzarella (plus extra for topping)
- ¼ cup grated Parmesan
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt & pepper, to taste
- ½ tsp Italian seasoning (optional)
Instructions:
- Preheat oven to 375°F (190°C).
- Prepare zucchinis: Slice in half lengthwise, scoop out centers, and place on a baking sheet.
- Cook filling: Sauté garlic in olive oil, then add mushrooms and cook until soft. Stir in spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
- Mix: In a bowl, combine the cooked mixture with ricotta, mozzarella, and Parmesan.
- Stuff zucchinis: Fill each boat with the mixture and top with extra mozzarella.
- Bake for 25–30 minutes, until tender and golden.
- Serve warm as a main or side dish. Enjoy!
Variation:
- Add Ground Meat: For a heartier version of this dish, you can add ground turkey, chicken, or beef to the filling. Simply cook the meat along with the mushrooms and garlic before mixing in the spinach. This variation will add a rich, savory flavor and additional protein to make the dish even more filling.
- Use Different Cheese: While ricotta and mozzarella are traditional, you can switch it up by using other cheeses like feta for a tangy twist or goat cheese for a creamier texture. Experimenting with different cheeses will give the dish a unique flavor profile, and you can choose based on your taste preferences or what you have on hand.
- Make It Vegan: To make this dish vegan, simply swap the ricotta for a dairy-free ricotta (many brands offer plant-based alternatives) and use vegan mozzarella and Parmesan. You can also skip the cheese topping for a lighter, dairy-free option. This variation still keeps the same creamy, savory filling but without any animal products.
Cooking Notes:
- You can substitute the ricotta with cottage cheese for a lighter option.
- For extra flavor, add red pepper flakes or fresh herbs like basil or oregano.
- Make this dish ahead of time by preparing the stuffed zucchinis and refrigerating them before baking.
- For a vegan version, use dairy-free cheese alternatives and skip the Parmesan.
Serving Suggestions:
- Serve with a Side Salad: Pair these stuffed zucchinis with a light and refreshing salad, such as a Mediterranean salad with cucumbers, tomatoes, olives, and feta. The fresh, crisp textures of the salad provide a nice contrast to the rich, cheesy zucchini boats. Drizzle with olive oil and a squeeze of lemon for an extra burst of flavor.
- Pair with Grilled Meat or Fish: Although the zucchini boats are filling enough on their own, they pair beautifully with grilled chicken, lamb, or fish. The earthy, savory filling of the zucchinis complements grilled meat, adding a wholesome and balanced touch to your meal.
- Serve as a Light Lunch or Dinner: These stuffed zucchinis are versatile enough to serve as a light lunch or dinner option. If you’re looking to make it a full meal, serve them with a side of whole-grain rice or quinoa to round out the dish with additional fiber and nutrients.
- Serve with Roasted Potatoes: For a comforting, hearty side dish, serve the zucchini boats alongside roasted potatoes. The crispy, golden potatoes provide a satisfying contrast to the softness of the zucchinis, making the meal more substantial and filling.
Tips:
- Avoid Overstuffing the Zucchini: When filling the zucchini boats, try not to overstuff them, as the mixture can spill out while baking. A heaping spoonful should be enough to fill each zucchini half without causing any mess. If you do have excess filling, consider baking it in a small dish on the side for a mini side dish.
- Use Fresh Spinach: Fresh spinach is ideal for this recipe, as it wilts down and integrates beautifully with the other ingredients. If you only have frozen spinach on hand, be sure to thaw and squeeze out any excess water before using it. Frozen spinach can make the filling too watery if not properly prepared.
- Experiment with Herbs and Spices: While the recipe calls for Italian seasoning, you can always mix things up with fresh herbs like basil, oregano, or thyme. Fresh herbs add a burst of flavor and a fragrant aroma that elevate the dish. You can even try adding a dash of nutmeg to the ricotta for a slightly more complex flavor profile.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
Nutritional Information (Per Serving):
- Calories: 220
- Protein: 12g
- Sodium: 320mg
Frequently Asked Questions:
-
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach for fresh spinach in this recipe. However, make sure to thaw it completely and squeeze out any excess water before using it to prevent the filling from becoming too watery. -
What other vegetables can I stuff in addition to zucchini?
If you’re looking to switch things up, try using eggplant, yellow squash, or even bell peppers. These vegetables all have a similar texture to zucchini and work well with this cheesy, savory filling. -
Can I make these ahead of time?
Yes, you can prepare the stuffed zucchinis ahead of time! Simply assemble the zucchini boats and refrigerate them for up to 24 hours. When you’re ready to cook, bake them as directed. This is a great option for meal prep or for preparing a meal in advance for guests.
Conclusion:
These Spinach, Mushroom, and Ricotta Stuffed Zucchini boats are a deliciously healthy and versatile dish that’s perfect for any occasion. Whether you serve them as a main dish or as a side, they’re packed with Mediterranean flavors, a creamy filling, and plenty of nutrition. This recipe can easily be customized to fit various dietary needs, from vegan to gluten-free, and is an excellent option for meal prep or a quick weeknight dinner. Give this dish a try, and enjoy a light yet satisfying meal that’s sure to become a favorite in your recipe rotation!
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Spinach, Mushroom, and Ricotta Stuffed Zucchini
- Total Time: 35–40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Spinach, Mushroom, and Ricotta Stuffed Zucchini boats are the perfect way to enjoy a healthy, savory dish packed with Mediterranean flavors! Tender zucchinis are filled with a creamy, cheesy filling made from spinach, mushrooms, and ricotta, then baked to golden perfection. A light yet satisfying meal that’s sure to please both vegetarians and meat-eaters alike!
Ingredients
- 2 medium zucchinis
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 1 cup ricotta cheese
- ½ cup shredded mozzarella (plus extra for topping)
- ¼ cup grated Parmesan
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt & pepper, to taste
- ½ tsp Italian seasoning (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare zucchinis: Slice in half lengthwise, scoop out centers, and place on a baking sheet.
- Cook filling: Sauté garlic in olive oil, then add mushrooms and cook until soft. Stir in spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
- Mix: In a bowl, combine the cooked mixture with ricotta, mozzarella, and Parmesan.
- Stuff zucchinis: Fill each boat with the mixture and top with extra mozzarella.
- Bake for 25–30 minutes, until tender and golden.
- Serve warm as a main or side dish. Enjoy!
Notes
- You can substitute the ricotta with cottage cheese for a lighter option.
- For extra flavor, add red pepper flakes or fresh herbs like basil or oregano.
- Make this dish ahead of time by preparing the stuffed zucchinis and refrigerating them before baking.
- For a vegan version, use dairy-free cheese alternatives and skip the Parmesan.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Main Dish, Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
Keywords: stuffed zucchini, spinach mushroom ricotta, Mediterranean zucchini, healthy zucchini recipe, cheesy stuffed zucchini