🥒 Spinach, Mushroom & Ricotta Stuffed Zucchini Boats
Full Mediterranean Recipe
📝 Ingredients (Serves 4)
For the Zucchini Boats
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4 medium zucchinis
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1–2 tbsp olive oil
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Salt & black pepper
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½ tsp dried oregano
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½ tsp garlic powder
Filling
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1 tbsp olive oil
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1 small onion, finely diced
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2 cups mushrooms, finely chopped
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3 garlic cloves, minced
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3 cups fresh spinach, chopped
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1 cup ricotta cheese
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¼ cup grated Parmesan (or kefalotyri)
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¼ cup mozzarella (optional for topping)
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1 egg (optional – helps bind)
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½ tsp dried basil
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½ tsp oregano
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½ tsp chili flakes (optional)
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Salt & pepper to taste
Mediterranean Add-Ins (Optional but amazing!)
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¼ cup sun-dried tomatoes, chopped
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2 tbsp Kalamata olives, chopped
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1 tbsp pine nuts or chopped walnuts
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Fresh parsley or basil for garnish
👩🍳 Instructions
1. Prepare the Zucchini Boats
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Preheat oven to 375°F (190°C).
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Slice each zucchini in half lengthwise.
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Use a spoon to scoop out the center, leaving a “boat” with ¼-inch walls.
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Brush the insides lightly with olive oil.
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Season with oregano, garlic powder, salt, and pepper.
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Arrange in a baking dish and bake 10–12 minutes to soften slightly.
2. Make the Filling
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Heat olive oil in a pan.
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Sauté onions until soft.
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Add mushrooms and cook until any liquid evaporates.
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Stir in garlic and cook 30 seconds.
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Add chopped spinach and cook until wilted.
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Remove from heat and cool slightly.
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Mix in ricotta, Parmesan, basil, oregano, chili flakes, and egg (if using).
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Fold in sun-dried tomatoes or olives if you’re using them.
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Taste and adjust seasoning.
3. Stuff the Zucchini
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Spoon the mixture generously into each zucchini boat.
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Top with mozzarella if you’d like a golden cheesy top.
4. Bake
Bake at 375°F (190°C) for 20–25 minutes,
or until the tops are lightly golden and zucchinis are tender.
5. Serve
Garnish with:
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Fresh basil or parsley
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A drizzle of good olive oil
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A squeeze of lemon (Mediterranean magic!)
Serve with:
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Greek salad
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Couscous or quinoa
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Garlic yogurt dip
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Roasted tomatoes
