Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats!

🥒 Spinach, Mushroom & Ricotta Stuffed Zucchini Boats

🧾 Ingredients (serves 4)

• 4 medium zucchini

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 8 oz mushrooms, chopped

• 2 cloves garlic, minced

• 2 cups fresh spinach, chopped

• 1 cup ricotta cheese

• ½ cup shredded mozzarella

• ¼ cup grated Parmesan

• Salt, to taste

• Black pepper, to taste

• ½ tsp Italian seasoning

• Optional: red pepper flakes or lemon zest

👩‍🍳 Instructions

1️⃣ Prep the zucchini

1. Preheat oven to 375°F (190°C).

2. Slice zucchini in half lengthwise.

3. Scoop out the centers with a spoon, leaving about ¼-inch border.

4. Lightly salt the zucchini and let sit for 10 minutes (helps prevent sogginess).

5. Pat dry and place cut-side up in a baking dish.

2️⃣ Cook the filling

1. Heat olive oil in a skillet over medium heat.

2. Sauté onion for 2–3 minutes until soft.

3. Add mushrooms and cook 5–6 minutes until browned and moisture evaporates.

4. Stir in garlic and cook 30 seconds.

5. Add spinach and cook until just wilted.

6. Season with salt, pepper, and Italian seasoning. Remove from heat.

3️⃣ Mix the cheese filling

1. In a bowl, combine ricotta, mozzarella, and Parmesan.

2. Stir in the cooked vegetable mixture.

3. Taste and adjust seasoning.

4️⃣ Stuff & bake

1. Spoon the mixture into zucchini boats.

2. Cover loosely with foil.

3. Bake for 25 minutes.

4. Remove foil and bake another 10–15 minutes, until bubbly and lightly golden.

5️⃣ Serve

• Sprinkle with Parmesan, herbs, or chili flakes

• Serve warm as a main or side ✨

❓ Q & A: Stuffed Zucchini Boats

Q: How do I keep zucchini from getting watery?

A: Salting and patting dry is key, plus fully cooking mushrooms to release moisture before stuffing.

Q: Can I make this ahead of time?

A: Yes! Assemble up to 24 hours ahead, cover, refrigerate, and bake when ready.

Q: Can I make it gluten-free?

A: It already is! No breadcrumbs needed.

Q: Can I add protein?

A: Totally. Try:

• Cooked lentils

• Chickpeas

• Shredded chicken

• Turkey sausage (fully cooked)

Q: What can I substitute for ricotta?

A:

• Cottage cheese (blended smooth)

• Cream cheese (use less—it’s richer)

• Vegan ricotta for dairy-free

Q: Can I freeze stuffed zucchini boats?

A: Not ideal—the zucchini gets mushy. Refrigerating is best.

Q: How do I make them crispier on top?

A: Broil for 2–3 minutes at the end—watch closely 👀