Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Introduction

Stuffed zucchini boats are a flavorful, wholesome dish that transforms simple zucchini into a delicious, nutrient-rich meal. This version combines earthy mushrooms, vibrant spinach, and creamy ricotta, all topped with gooey melted cheese. It’s perfect for vegetarians or anyone looking to enjoy a light yet satisfying lunch or dinner.

Ingredients

  • 2 medium zucchini
  • ½ cup sliced mushrooms (white or cremini)
  • 1 tablespoon extra virgin olive oil
  • 1 cup fresh spinach, chopped
  • ½ cup ricotta cheese
  • ½ cup shredded mozzarella cheese (or cheddar)
  • 1 garlic clove, minced
  • 2 tablespoons grated parmesan (optional)
  • Salt and pepper, to taste
  • Fresh herbs (parsley or basil), chopped, for garnish

Instructions

Step 1: Prepare the Zucchini

  1. Preheat your oven to 375°F (190°C).
  2. Wash the zucchini and slice them lengthwise.
  3. Using a spoon, carefully scoop out the center to make a boat shape. Save the pulp for the filling if desired.

Step 2: Make the Filling

  1. Heat olive oil in a skillet over medium heat.
  2. Add minced garlic and sauté until fragrant (about 30 seconds).
  3. Add mushrooms and cook for about 3-4 minutes until softened.
  4. Stir in the spinach and cook until wilted (1-2 minutes).
  5. Remove from heat and mix in ricotta cheese. Add salt and pepper to taste.

Step 3: Assemble the Boats

  1. Place the zucchini boats on a baking sheet.
  2. Spoon the spinach and mushroom mixture into each zucchini boat.
  3. Sprinkle shredded mozzarella and parmesan (if using) on top.

Step 4: Bake

  1. Bake for 20-25 minutes, or until zucchini is tender and cheese is melted and golden.
  2. Garnish with fresh herbs before serving.

Methods

  • Use a melon baller or teaspoon to hollow out the zucchini.
  • For extra flavor, add sautéed onion or sun-dried tomatoes to the filling.
  • Substitute ricotta with cottage cheese or vegan alternatives if needed.

History

Stuffed vegetables have deep Mediterranean roots, dating back centuries in Italian, Greek, and Turkish cuisines. Zucchini boats are a modern twist inspired by classic stuffed peppers and eggplants, offering a lower-carb option with fresh seasonal produce.

Benefits

  • Low in calories** but high in fiber, vitamins, and antioxidants.
  • Good source of protein from ricotta and mozzarella.
  • Mushrooms add minerals and earthy umami flavor.
  • Helps incorporate more vegetables into your diet in a fun, tasty way.

Formation

These boats hold together well thanks to the hollowed shape. Baking melds the flavors, while the cheese creates a creamy, indulgent top layer.

Nutrition (Approx. per boat)

  • Calories: ~150-200 kcal
  • Protein: ~10 g
  • Carbs: ~8-10 g
  • Fat: ~10-12 g
  • Fiber: ~2-3 g

Conclusion

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are easy, healthy, and endlessly versatile. They’re perfect as a main course or a hearty side dish. Serve them with crusty bread or a light salad for a complete meal.

For the Lovers

This recipe is loved by vegetarians, health-conscious eaters, and cheese enthusiasts alike. It’s also kid-friendly and can be customized with different veggies or protein for the whole family to enjoy

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