⭐ Spinach, Mushroom & Ricotta Stuffed Zucchini Boats

A wholesome, veggie-packed dish baked with Mediterranean herbs and light cheese.

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🥒 Ingredients (4 servings / 8 zucchini boats)

For the Zucchini Boats

• Zucchini – 4 medium

• Olive oil – 2 tbsp

• Salt & black pepper – to taste

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For the Filling

• Olive oil – 1 tbsp

• Onion – 1 small, finely chopped

• Garlic – 3 cloves, minced

• Mushrooms – 250 g, finely chopped

• Fresh spinach – 3–4 cups (about 120 g), chopped

• Ricotta cheese – 1 cup

• Parmesan – ¼ cup grated

• Mozzarella – ½ cup shredded (optional, for topping)

• Egg – 1 (for binding)

• Dried oregano – 1 tsp

• Dried basil – 1 tsp

• Salt & pepper – to taste

• Fresh parsley – 2 tbsp chopped

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👩‍🍳 Instructions

1. Prepare the Zucchini

1. Preheat oven to 190°C (375°F).

2. Slice each zucchini in half lengthwise.

3. Scoop out the center with a spoon, leaving a small border to keep the boat sturdy.

4. Brush with olive oil, season with salt & pepper.

5. Place on a baking sheet and bake 10 minutes to soften slightly.

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2. Make the Filling

1. Heat olive oil in a pan.

2. Add onion and sauté until soft.

3. Add garlic and mushrooms; cook until moisture evaporates.

4. Add spinach and cook until wilted.

5. Remove from heat and cool slightly.

6. Stir in:

   • Ricotta

   • Parmesan

   • Egg

   • Oregano

   • Basil

   • Salt & pepper

   • Fresh parsley

Mix until creamy and well combined.

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3. Stuff the Zucchini

1. Fill each zucchini boat generously with the ricotta–mushroom–spinach mixture.

2. Top with a sprinkle of mozzarella (optional).

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4. Bake

• Bake 20–25 minutes until golden and bubbly.

• Let rest 5 minutes before serving.

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🍽️ Serve With

• Tomato-cucumber Mediterranean salad

• Lemon orzo or couscous

• Garlic yogurt dip

• Grilled chicken or fish