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Stuffed Zucchini Boats with Mushrooms and Spinach

This dish involves hollowing out zucchinis and filling them with a savory mixture of sautéed garlic, mushrooms, spinach, and ricotta cheese. The stuffed zucchinis are baked until tender and the filling is creamy and slightly golden on top, creating a colorful and textured presentation.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Western
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchinis preferably organic
  • 2 cups mushrooms chopped
  • 3 cloves garlic minced
  • 2 cups fresh spinach roughly chopped
  • 1 cup ricotta cheese full-fat preferred
  • 1 cup shredded cheese mozzarella or parmesan
  • to taste salt and pepper for seasoning
  • 2 tbsp olive oil for sautéing

Equipment

  • Baking dish
  • Sauté pan

Method
 

  1. Preheat the oven to 400°F (200°C). Slice the zucchinis in half lengthwise and use a spoon to scoop out the centers, creating hollow boats. Place them on a baking dish and set aside.
  2. Heat olive oil in a sauté pan over medium heat. Add the chopped mushrooms and minced garlic, stirring until the mushrooms are browned and fragrant, about 5 minutes.
  3. Add the chopped spinach to the pan, stirring until wilted and combined with the mushrooms, about 2 minutes. Remove from heat and let cool slightly.
  4. In a mixing bowl, combine the sautéed vegetables with ricotta cheese, shredded cheese, salt, and pepper. Mix until well blended and creamy.
  5. Spoon the filling into each zucchini boat, pressing gently to mound it high and smooth the surface.
  6. Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the cheese topping is bubbling and golden brown.
  7. Remove from the oven and let cool slightly before serving. Garnish with additional shredded cheese or herbs if desired.

Notes

For a richer flavor, sprinkle extra cheese on top during the last 5 minutes of baking. You can also add chopped fresh herbs like basil or parsley for extra freshness.