🥒 Spinach, Mushroom & Ricotta Stuffed Zucchini Boats (Mediterranean Style)
⏱ Time
Prep: 15 minutes
Cook: 25–30 minutes
Serves: 4
🧾 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
👩🍳 Instructions
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.
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.
Mix the Filling
In a bowl, combine ricotta, Parmesan, oregano, basil, chili flakes, salt, pepper, and fresh herbs.
Fold in the spinach-mushroom mixture.
Stuff the Zucchini
Spoon the mixture evenly into each zucchini boat.
Top with mozzarella or feta if using.
Bake
Cover loosely with foil and bake for 20 minutes.
Uncover and bake another 5–10 minutes until golden and tender.
🌟 Serving Tips
Serve with a Greek salad, lentil soup, or grilled chicken or fish.
Delicious hot or at room temperature—great for meal prep!
🥗 Nutrition Highlights
Low-carb & vegetarian
High in protein & fiber
Mediterranean-diet friendly
Naturally gluten-free
