Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

🥒 Spinach, Mushroom & Ricotta Stuffed Zucchini Boats (Mediterranean Style)

⏱ Time

• Prep: 15 minutes

• Cook: 25–30 minutes

• Serves: 4

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🧾 Ingredients

• 4 medium zucchini

• 1 tbsp extra-virgin olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1½ cups mushrooms, finely chopped

• 2 cups fresh spinach, chopped

• ¾ cup ricotta cheese (full-fat or part-skim)

• ¼ cup grated Parmesan cheese

• 1 tsp dried oregano

• ½ tsp dried basil

• ¼ tsp chili flakes (optional)

• Salt & black pepper, to taste

• 2 tbsp fresh parsley or basil, chopped

• Optional topping: shredded mozzarella or feta

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👩‍🍳 Instructions

1. Prep the Zucchini

   • Preheat oven to 190°C / 375°F.

   • Slice zucchini lengthwise and scoop out the centers, leaving a ¼-inch border.

   • Lightly brush with olive oil, season with salt & pepper, and place cut-side up in a baking dish.

2. Cook the Filling

   • Heat olive oil in a pan over medium heat.

   • Sauté onion until soft (2–3 minutes).

   • Add garlic and mushrooms; cook until mushrooms release moisture.

   • Stir in spinach and cook until wilted. Remove from heat.

3. Mix the Filling

   • In a bowl, combine ricotta, Parmesan, oregano, basil, chili flakes, salt, pepper, and fresh herbs.

   • Fold in the spinach-mushroom mixture.

4. Stuff the Zucchini

   • Spoon the mixture evenly into each zucchini boat.

   • Top with mozzarella or feta if using.

5. Bake

   • Cover loosely with foil and bake for 20 minutes.

   • Uncover and bake another 5–10 minutes until golden and tender.

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🌟 Serving Tips

• Serve with a Greek salad, lentil soup, or grilled chicken or fish.

• Delicious hot or at room temperature—great for meal prep!

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🥗 Nutrition Highlights

• Low-carb & vegetarian

• High in protein & fiber

• Mediterranean-diet friendly

• Naturally gluten-free