Spinach Mushroom Ricotta Zucchini (Printable Recipe)
Zucchini boats stuffed with creamy ricotta, mushrooms, and spinach, baked until golden and tender
# Ingredients You'll Need:
→ Zucchini Boats
01 -
4 medium zucchinis, halved lengthwise and scooped out
02 -
1 cup ricotta cheese
03 -
1 cup fresh spinach, chopped or frozen spinach, thawed and drained
04 -
1/2 cup mushrooms, finely chopped
05 -
2 cloves garlic, minced
06 -
1/4 cup grated Parmesan cheese
07 -
1/4 cup breadcrumbs, optional
08 -
1 tablespoon olive oil
09 -
Salt and pepper to taste
10 -
Fresh basil or parsley for garnish, optional
→ Topping
11 -
1/4 cup shredded mozzarella cheese
12 -
1 tablespoon additional Parmesan cheese
# Steps to Follow:
01 -
Cut zucchinis lengthwise and carefully scoop out centers with a spoon to form boats. Nestle into greased baking dish and sprinkle with salt and pepper to draw out moisture and season the base.
02 -
Warm olive oil in skillet over medium heat. Add mushrooms and cook without stirring frequently for 5-7 minutes until softened and lightly browned. Add garlic and stir gently until fragrant, 1-2 minutes. Toss in spinach and let wilt if using fresh.
03 -
In mixing bowl, fold together ricotta, Parmesan, cooled mushroom-spinach mixture, and additional salt and pepper. Taste and adjust seasoning as needed.
04 -
Spoon creamy filling into each zucchini cavity, pressing down gently to pack each one to the top. Be generous so each bite contains vegetables and cheese.
05 -
Scatter mozzarella, extra Parmesan, and breadcrumbs on each stuffed zucchini for golden, cheesy topping after baking.
06 -
Preheat oven to 375°F. Bake for 20-25 minutes until zucchini is fork-tender and cheese is golden. Watch for bubbling cheese and lightly browned edges.
07 -
Remove from oven and scatter with fresh basil or parsley for brightness. Serve hot immediately from the dish.
# Extra Tips:
01 -
Choose firm zucchinis with glossy skin as they hold their shape best for stuffing
02 -
Let filling cool slightly before stuffing so it sets properly inside the boats
03 -
Lightly salt scooped zucchini and let sit for few minutes, then pat dry to prevent sogginess
04 -
Use whole milk ricotta for the most luxurious, creamy texture
05 -
Sprinkle cheese and breadcrumbs last for extra crispy golden top