Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Ingredients (Serves 4)
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4 medium zucchinis
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2 tablespoons olive oil
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1 small onion, finely chopped
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2 garlic cloves, minced
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200 g (about 2 cups) mushrooms, chopped
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150 g (about 5 oz) fresh spinach, chopped
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200 g (about 1 cup) ricotta cheese
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50 g (½ cup) grated Parmesan cheese
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1 teaspoon dried oregano
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½ teaspoon dried thyme
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Salt and black pepper, to taste
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100 g (½ cup) crumbled feta cheese
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Optional: chopped fresh parsley or basil for garnish
Instructions
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Preheat Oven:
Preheat your oven to 375°F (190°C). -
Prepare Zucchinis:
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Wash zucchinis and slice them in half lengthwise.
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Scoop out the center with a spoon to create “boats,” leaving about ½ inch of flesh around the edges.
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Set the scooped-out zucchini aside.
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Cook the Filling:
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Heat olive oil in a large skillet over medium heat.
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Add onions and garlic, sauté for 2–3 minutes until fragrant.
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Add mushrooms and the scooped-out zucchini flesh, cook for 5–6 minutes until softened.
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Add spinach and cook until wilted, about 2 minutes.
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Season with salt, pepper, oregano, and thyme. Remove from heat.
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Mix the Filling:
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In a bowl, combine the cooked vegetable mixture with ricotta and Parmesan cheese. Mix until well combined.
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Adjust seasoning if needed.
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Stuff the Zucchini:
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Spoon the filling into the zucchini halves generously.
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Sprinkle crumbled feta on top.
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Bake:
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Place stuffed zucchinis on a baking sheet lined with parchment paper.
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Bake for 20–25 minutes, until zucchini is tender and the cheese is lightly golden.
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Serve:
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Garnish with fresh parsley or basil.
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Serve warm as a main dish or a side.
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Tips & Variations:
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For extra Mediterranean flavor, add chopped sun-dried tomatoes or olives to the filling.
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Use part mozzarella with ricotta for a gooey texture.
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Can be prepped ahead and refrigerated; bake just before serving.
