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–+ servings
stuffed zucchini with ricotta

Spinach Mushroom and Ricotta Stuffed Zucchini Boats

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Baking sheet
  • 1 large skillet
  • 1 Mixing bowl
  • 1 Spoon
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 Measuring spoons set

Ingredients
  

  • 4 medium zucchini halved lengthwise
  • 1 tablespoon olive oil
  • 1 cup mushrooms finely chopped
  • 2 cups fresh spinach chopped
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried Italian herbs
  • 1/4 cup marinara sauce
  • 1/4 cup mozzarella cheese shredded

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Scoop out the flesh from the zucchini halves to create boats.
  • Heat olive oil in a large skillet over medium heat.
  • Sauté mushrooms and garlic until softened, about 5 minutes.
  • Add spinach to the skillet and cook until wilted.
  • In a mixing bowl, combine ricotta, Parmesan, sautéed vegetables, salt, pepper, and Italian herbs.
  • Place the zucchini boats on a baking sheet.
  • Fill each zucchini boat with the ricotta mixture.
  • Top each boat with a spoonful of marinara sauce.
  • Sprinkle mozzarella cheese over the top.
  • Bake in the preheated oven for 25-30 minutes until zucchini is tender and cheese is bubbly.
  • Allow to rest for 5 minutes before serving.

Notes

For best results, choose zucchini that are uniform in size for even cooking. Feel free to adjust the level of garlic and herbs to taste, and for a creamier filling, substitute part of the ricotta with cream cheese. Serve with a side salad or crusty bread for a complete meal.
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