Description
Tender zucchini boats filled with a creamy blend of ricotta, spinach, and mushrooms, then baked until bubbling and golden—this Mediterranean-inspired recipe brings together fresh veggies and savory cheeses in the most satisfying way. It’s light yet hearty, making it perfect as a vegetarian main or a flavorful side.
Ingredients
2 medium zucchinis
1 cup fresh spinach, chopped
1 cup mushrooms, diced
1 cup ricotta cheese
½ cup shredded mozzarella (plus extra for topping)
¼ cup grated Parmesan
2 cloves garlic, minced
1 tbsp olive oil
Salt & pepper, to taste
½ tsp Italian seasoning (optional)
Instructions
-
Preheat oven to 375°F (190°C).
-
Slice zucchinis in half lengthwise and scoop out the centers. Place on a baking sheet.
-
In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant.
-
Add diced mushrooms; cook for about 5 minutes until softened.
-
Stir in chopped spinach and cook until wilted, about 2–3 minutes. Season with salt, pepper, and Italian seasoning.
-
Transfer veggies to a bowl. Mix in ricotta, mozzarella, and Parmesan until creamy.
-
Spoon filling into each zucchini half. Top with additional mozzarella.
-
Bake for 25–30 minutes until zucchini is tender and tops are golden and bubbly.
-
Serve warm and enjoy!
Notes
Add sun-dried tomatoes or olives for extra flavor.
Mix in cooked quinoa or sausage for a heartier option.
Swap ricotta with cottage cheese for a lighter variation.
Stuff bell peppers or portobello mushrooms instead of zucchini.
Store leftovers in the fridge for up to 3 days. Reheat in oven at 350°F (175°C).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Mediterranean-Inspired, Vegetarian
Nutrition
- Serving Size: 4 servings
- Calories: 190 kcal
