Zucchini boats stuffed with spinach, mushrooms, ricotta and mozzarella cheeses; then baked until tender and golden brown.
Are you a fan of zucchini but looking to switch up your usual recipe? Look no further than these Spinach, Mushroom and Ricotta Stuffed Zucchini Boats!
Zucchini is considered a Summer squash and is found May-September; however, you can enjoy it year round which makes it a great vegetable option for meal planning.
It has a soft outer; which when gently washed with a vegetable brush can be eaten. These zucchini boats can be ready in about 30 minutes, are gluten free and low carb/Keto diet friendly. ~ Enjoy!
Suggested Equipment
- Baking Sheet (or oven safe baking dish)
- Paring Knife
- Nonstick Skillet
Ingredients Needed
To make these zucchini boats, you're going to need the following ingredients:
Zucchini: Before hollowing out the zucchini, gently scrub the outer skin under warm water with a vegetable brush to remove any excess dirt.
Extra Virgin Olive Oil
Spinach: You can use fresh spinach or defrosted, frozen chopped spinach. If using frozen spinach decrease increase the amount of spinach to ¼ cup.
Sliced Mushrooms
Minced Garlic
Fresh Chopped Basil
Ricotta Cheese: You can use whole or reduced fat ricotta cheese.
Shredded Mozzarella Cheese
Kosher Salt
Black Pepper
Choosing the Right Zucchini
When it comes to choosing the right zucchini for your baked zucchini boats, there are a few key things to keep in mind.
Look for zucchini that are firm to the touch and free of any blemishes or soft spots. Opt for those that are straight and uniform in size for even cooking.
This will ensure that your zucchini boats turn out perfectly baked and visually appealing.
Hollowing Out the Zucchini
To hollow out the zucchini, start by cutting off the top stem end of each zucchini. Using a sharp knife, carefully carve out the center of the zucchini, leaving about a ¼-inch border around the edges to create a boat-like shape.
Be sure to scoop out the seeds and any excess flesh, making sure not to puncture the bottom or sides of the zucchini. I like to use a standard kitchen teaspoon.
Place the hollowed out zucchini on a baking sheet or in an oven safe baking dish; set aside.
Make the Filling
Start by heating the oil in a skillet over medium high heat; then add the spinach and mushrooms. Cook 2-3 minutes until the spinach has wilted and the mushrooms have softened.
Next, add the garlic and basil and cook for another minute; then remove from the heat. Add the ricotta and mozzarella cheeses and mix altogether and season with salt and pepper.
Stuff the spinach ricotta Zucchini Boats
Divide the cheese mixture into four portions; then stuff each zucchini boat evenly with the filling.
Bake the Spinach, Mushroom and Ricotta Zucchini Boats
Preheat your oven to 425 degrees F. Depending on the size of your zucchini boats, baking times can vary.
For a medium zucchini it will take approximately 15-20 minutes. It's best to start checking for doneness around the halfway mark to prevent overcooking.
A good indicator that your zucchini boats are ready is when the zucchini is tender when pierced with a fork, and the filling is bubbling and golden brown on top.
Once your zucchini boats are done, remove them from the oven and let them cool for a few minutes before serving.
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Spinach, Mushroom and Ricotta Stuffed Zucchini Boats
Equipment
- Baking Sheet (or oven safe baking dish)
Ingredients
- 2 medium zucchini
- 1 tablespoon extra virgin olive oil
- 2 cups fresh spinach (or ¼ cup defrosted frozen spinach)
- ½ cup sliced mushrooms
- 1 teaspoon minced garlic
- 1 tablespoon fresh chopped basil
- ½ cup ricotta cheese
- ¼ cup shredded mozzarella cheese
- ¼ teaspoon kosher salt
- pinch black pepper
Instructions
- Preheat your oven to 425 degrees F.
- Start by cutting off the top stem end of each zucchini. Using a sharp knife, carefully carve out the center of the zucchini, leaving about a ¼-inch border around the edges to create a boat-like shape. Be sure to scoop out the seeds and any excess flesh, making sure not to puncture the bottom or sides of the zucchini.
- Place the hollowed out zucchini on a baking sheet or in an oven safe baking dish; set aside.
- Heat the oil in a skillet over medium high heat; then add the spinach and mushrooms. Cook 2-3 minutes until the spinach has wilted and the mushrooms have softened.
- Next, add the garlic and basil and cook for another minute; then remove from the heat.
- Add the ricotta and mozzarella cheeses and mix altogether and season with salt and pepper.
- Divide the cheese mixture into four portions; then stuff each zucchini boat evenly with the filling; then place in the oven.
- Depending on the size of your zucchini boats, baking times can vary. For a medium zucchini it will take approximately 15-20 minutes. Your zucchini boats are ready when the zucchini is tender when pierced with a fork, and the filling is bubbling and golden brown on top.
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