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–+ servings
Spinach, Mushroom, and Ricotta Stuffed

Spinach, Mushroom, and Ricotta Stuffed Zucchini Bliss

A delightful vegetarian dish featuring Spinach, Mushroom, and Ricotta, perfect for a low-carb meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 boats
Course: Dinner
Cuisine: Vegetarian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 4 medium Zucchini choose firm zucchinis
  • 2 cups Spinach fresh or well-drained frozen
For the Filling
  • 1 cup Mushrooms button or cremini, chopped
  • 1 cup Ricotta Cheese consider plant-based for dairy-free
  • 1/2 cup Parmesan Cheese swap with nutritional yeast for vegan
  • 2 cloves Garlic minced, optional but recommended
  • 1 medium Onion yellow or white, chopped
For Cooking and Seasoning
  • 2 tablespoons Olive Oil or substitute with another cooking oil
  • 1/4 teaspoon Red Pepper Flakes omit for milder flavor
  • to taste Salt
  • to taste Pepper
For Garnishing
  • to taste Fresh Basil optional for garnish

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Parchment Paper
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Halve each zucchini lengthwise and scoop out the flesh, leaving about 1/4 inch edges.
  3. In a skillet over medium heat, heat olive oil and sauté minced garlic and chopped onion for about 2 minutes.
  4. Add chopped mushrooms to the skillet and cook for 3-4 minutes until tender and browned.
  5. Stir in fresh spinach and wilt for about 2 minutes.
  6. Remove from heat and mix in ricotta and Parmesan cheeses; season with salt, pepper, and red pepper flakes.
  7. Fill each zucchini boat with the cheese and vegetable mixture, packing well.
  8. Bake zucchini boats for 20-25 minutes until tender and the filling is golden.
  9. Garnish with fresh basil and serve warm.

Nutrition

Serving: 1boatCalories: 220kcalCarbohydrates: 11gProtein: 12gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 350mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 1200IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, wrap individually and place in a freezer-safe bag for up to 2 months. Reheat in the oven at 350°F (175°C) for best texture.

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