Irresistible Spinach Mushroom and Ricotta Stuffed Zucchini Boats

When you think of comfort food, what comes to mind? For me, it’s the delightful experience of sinking my teeth into a spinach mushroom and ricotta stuffed zucchini boat. Just imagine the tender zucchini, swaddled around a creamy filling that dances with flavors, each bite revealing a medley of fresh spinach and savory mushrooms. The aroma wafts through the kitchen, promising an explosion of taste that makes your heart sing.

This dish doesn’t just fill your belly; it fills your soul with warmth and nostalgia. I remember the first time I made these zucchini boats for a family gathering. My relatives were skeptical at first—who wants vegetables when there’s lasagna on the table? But one bite later, they were hooked. Now, every summer, we gather to make these delectable treats while sharing laughter and stories.

I vividly recall my cousin’s eyes widening as he took his first bite of these zucchini boats—he couldn’t believe something so healthy could taste so decadent!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Medium Zucchini: Look for firm zucchinis without blemishes; they’ll hold up better during baking.

• Fresh Spinach: Use baby spinach for its tenderness; wash it thoroughly to remove any grit.

• Mushrooms: Button or cremini mushrooms add great flavor; slice them thinly for even cooking.

• Ricotta Cheese: Opt for whole milk ricotta for creaminess; it binds everything together beautifully.

• Parmesan Cheese: Freshly grated parmesan adds that wow factor; avoid the pre-grated stuff if possible.

• Garlic: Fresh garlic gives depth; chop or mince finely to release its aromatic oils.

• Olive Oil: A drizzle enhances flavor; use extra virgin for the best taste.

• Dried Italian Herbs: Basil and oregano complement the filling well; adjust according to your taste preference.

• Salt & Pepper: Essential seasonings that elevate all flavors; don’t forget to season each layer!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven and Prepare Zucchini: Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out some flesh using a spoon, creating little boats ready for stuffing.

Sauté Those Veggies!: In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Toss in chopped mushrooms and fresh spinach until they’re tender and wilted—around 5 minutes works wonders.

Create the Filling Mix!: In a large bowl, combine sautéed veggies with ricotta cheese, grated parmesan, dried herbs, salt, and pepper. Stir until everything is well mixed—taste it! You might want more seasoning.

Stuff Your Zucchini Boats!: Generously fill each zucchini half with your flavorful veggie-ricotta mixture. Don’t be shy; pack it in there like you mean it!

Bake Until Golden!: Place the stuffed zucchini boats on a baking sheet lined with parchment paper. Bake in your preheated oven for about 25-30 minutes until the tops are golden brown.

Strong aroma will fill your kitchen as they bake—trust me, you’ll want them right out of the oven!

These spinach mushroom and ricotta stuffed zucchini boats are not just a recipe; they are an experience waiting to happen! Whether you’re serving them at a cozy family dinner or impressing friends at a summer barbecue, they are sure to be a hit. So roll up those sleeves and get ready to create some culinary magic!

Perfecting the Cooking Process

Start by preparing the filling while the zucchini boats bake. This way, everything is hot and ready to serve at once, ensuring maximum flavor and texture.

Add Your Touch

Feel free to swap out spinach for kale or add some sun-dried tomatoes for extra zing. You can also sprinkle some cheese on top for added richness.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, about 20 minutes.

Sharing this recipe has brought me joy as friends rave about how delicious it is. It’s become a staple at our family gatherings, where everyone asks for seconds.

FAQ

Can I use frozen spinach in spinach mushroom and ricotta stuffed zucchini boats?

Yes, but make sure to thaw and drain excess moisture before using.

How do I ensure my zucchini boats are tender?

Bake them at 400°F for about 15-20 minutes before adding the filling.

What can I serve with spinach mushroom and ricotta stuffed zucchini boats?

These boats pair well with a light salad or garlic bread for a complete meal.

Print

Spinach Mushroom and Ricotta Stuffed Zucchini Boats

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• Author: Mark Taylor
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Indulge in these delightful spinach mushroom and ricotta stuffed zucchini boats, a perfect blend of fresh ingredients that promises to satisfy your cravings while keeping it healthy. Each tender zucchini boat is filled with a creamy mixture of ricotta, savory mushrooms, and vibrant spinach, making this dish not just visually appealing but also packed with flavor. Perfect as an appetizer or a light main course, these zucchini boats are sure to impress at any gathering.

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Ingredients

Scale 1x2x3x

• 4 medium zucchinis (about 600g)
• 2 cups fresh baby spinach (60g)
• 1 cup sliced button mushrooms (70g)
• 1 cup ricotta cheese (240g)
• ½ cup grated parmesan cheese (50g)
• 2 cloves garlic, minced
• 2 tsp olive oil
• 1 tsp dried Italian herbs (basil and oregano)
• Salt & pepper to taste

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Instructions

1. Preheat the oven to 375°F (190°C). Slice zucchinis in half lengthwise and scoop out the flesh to create boats.
2. In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add sliced mushrooms and spinach; cook until tender, about 5 minutes.
3. In a mixing bowl, combine sautéed veggies with ricotta, parmesan, dried herbs, salt, and pepper. Mix well.
4. Generously fill each zucchini half with the veggie-ricotta mixture.
5. Place stuffed zucchinis on a parchment-lined baking sheet and bake for 25-30 minutes or until tops are golden brown.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Appetizer/Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 stuffed zucchini boat (150g)
• Calories: 210
• Sugar: 3g
• Sodium: 360mg
• Fat: 11g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 30mg

Keywords: For added flavor, consider swapping spinach for kale or adding sun-dried tomatoes. Top with extra cheese before baking for a richer taste. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F for about 20 minutes.