Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Ingredients
For the Zucchini Boats
- 4 zucchini, medium, about 8-9 inches long
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Filling
- 1 tablespoon olive oil
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 5 ounces fresh spinach, roughly chopped
- 1 1/2 cups ricotta cheese, whole milk
- 1/2 cup Parmesan cheese, grated
- 1 egg, large
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping
- 1 cup mozzarella cheese, shredded
- 1/2 teaspoon dried Italian seasoning
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Prepare the zucchini: Wash and dry the zucchini. Cut each zucchini in half lengthwise. Using a spoon, carefully scoop out the seeds and some of the flesh from each half, leaving about a 1/4-inch border around the edges and bottom to create a 'boat'. Chop the scooped-out zucchini flesh (if firm) and set aside for the filling, or discard if too watery/seedy.
⏱️ 10 min
- 3
Brush the zucchini boats with 1 tablespoon of olive oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place them cut-side up in the prepared baking dish.
⏱️ 3 min
- 4
Prepare the filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced yellow onion and cook until softened, about 3-4 minutes.
⏱️ 4 min
- 5
Add the minced garlic and sliced cremini mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are tender and have released their liquid, about 5-7 minutes. If you saved any chopped zucchini flesh, add it now and cook for another 2-3 minutes.
⏱️ 7 min
- 6
Add the fresh spinach to the skillet. Cook, stirring, until the spinach has wilted completely, about 2-3 minutes. Remove from heat and let cool slightly.
⏱️ 3 min
- 7
In a large bowl, combine the ricotta cheese, grated Parmesan cheese, egg, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until well combined.
⏱️ 3 min
- 8
Add the cooled spinach and mushroom mixture to the ricotta mixture. Stir until everything is evenly distributed.
⏱️ 2 min
- 9
Evenly divide the filling among the zucchini boats, mounding it slightly.
⏱️ 3 min
- 10
Bake for 20 minutes, or until the zucchini is slightly tender and the filling is set.
⏱️ 20 min•🌡️ 375
- 11
Remove the baking dish from the oven. Sprinkle the shredded mozzarella cheese over the top of each zucchini boat, then sprinkle with dried Italian seasoning.
⏱️ 2 min
- 12
Return to the oven and bake for an additional 8-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 10 min•🌡️ 375
- 13
Carefully remove from the oven and let cool for a few minutes before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Ingredients
For the Zucchini Boats
- 4 zucchini, medium, about 8-9 inches long
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Filling
- 1 tablespoon olive oil
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 5 ounces fresh spinach, roughly chopped
- 1 1/2 cups ricotta cheese, whole milk
- 1/2 cup Parmesan cheese, grated
- 1 egg, large
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping
- 1 cup mozzarella cheese, shredded
- 1/2 teaspoon dried Italian seasoning
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Prepare the zucchini: Wash and dry the zucchini. Cut each zucchini in half lengthwise. Using a spoon, carefully scoop out the seeds and some of the flesh from each half, leaving about a 1/4-inch border around the edges and bottom to create a 'boat'. Chop the scooped-out zucchini flesh (if firm) and set aside for the filling, or discard if too watery/seedy.
⏱️ 10 min - 3
Brush the zucchini boats with 1 tablespoon of olive oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place them cut-side up in the prepared baking dish.
⏱️ 3 min - 4
Prepare the filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced yellow onion and cook until softened, about 3-4 minutes.
⏱️ 4 min - 5
Add the minced garlic and sliced cremini mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are tender and have released their liquid, about 5-7 minutes. If you saved any chopped zucchini flesh, add it now and cook for another 2-3 minutes.
⏱️ 7 min - 6
Add the fresh spinach to the skillet. Cook, stirring, until the spinach has wilted completely, about 2-3 minutes. Remove from heat and let cool slightly.
⏱️ 3 min - 7
In a large bowl, combine the ricotta cheese, grated Parmesan cheese, egg, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until well combined.
⏱️ 3 min - 8
Add the cooled spinach and mushroom mixture to the ricotta mixture. Stir until everything is evenly distributed.
⏱️ 2 min - 9
Evenly divide the filling among the zucchini boats, mounding it slightly.
⏱️ 3 min - 10
Bake for 20 minutes, or until the zucchini is slightly tender and the filling is set.
⏱️ 20 min•🌡️ 375 - 11
Remove the baking dish from the oven. Sprinkle the shredded mozzarella cheese over the top of each zucchini boat, then sprinkle with dried Italian seasoning.
⏱️ 2 min - 12
Return to the oven and bake for an additional 8-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 10 min•🌡️ 375 - 13
Carefully remove from the oven and let cool for a few minutes before serving.
⏱️ 2 min