These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a nutritious and flavorful dish that’s perfect for a light dinner or as an appetizer. The tender zucchini boats are filled with a savory mixture of sautéed mushrooms, spinach, and creamy ricotta cheese, then baked to perfection. This low-carb recipe is both satisfying and healthy, packed with protein and veggies!
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
- 4 medium zucchinis
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 200g mushrooms, sliced
- 200g fresh spinach (or 100g frozen spinach, thawed and drained)
- 1 cup ricotta cheese (250g)
- 1/2 cup grated Parmesan cheese (50g)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground nutmeg (optional)
- Salt and pepper, to taste
- 1/2 cup shredded mozzarella cheese (50g)
- Fresh parsley, chopped, for garnish (optional)
Directions:
- Prepare the Zucchini Boats:
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds with a spoon, creating boats. Place the zucchini halves in a baking dish, drizzle with olive oil, and season with salt and pepper. Set aside.
- Prepare the Filling:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
- Add the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes.
- Add the spinach to the skillet and cook until wilted (if using fresh spinach) or heated through (if using frozen spinach). Remove from heat and allow the mixture to cool slightly.
- Make the Ricotta Filling:
- In a bowl, combine the ricotta cheese, Parmesan cheese, dried oregano, nutmeg (if using), and the cooked mushroom-spinach mixture. Stir until well combined. Taste and adjust seasoning with salt and pepper.
- Assemble the Zucchini Boats:
- Spoon the ricotta filling into each zucchini boat, pressing it down slightly to pack the mixture.
- Sprinkle the shredded mozzarella cheese over the top of each stuffed zucchini.
- Bake:
- Place the zucchini boats in the oven and bake for 20-25 minutes, until the zucchini is tender and the cheese is melted and bubbly.
- Serve:
- Garnish with fresh parsley, if desired. Serve hot and enjoy!
Serving Suggestions:
- Serve alongside a simple green salad for a complete meal.
- Pair with garlic bread for a satisfying dinner.
- Enjoy as an appetizer at your next dinner party.
- Top with a dollop of sour cream or Greek yogurt for extra creaminess.
- Serve with roasted vegetables or quinoa for a well-rounded meal.
Cooking Tips:
- For extra flavor, try adding a handful of cooked bacon or sausage to the filling.
- If you prefer a bit more texture, substitute part of the ricotta with cream cheese or goat cheese.
- If you don’t have fresh spinach, frozen spinach works just as well – just be sure to drain it thoroughly before using.
- If the zucchini boats release too much water while baking, you can place them on a paper towel to absorb excess moisture before serving.
Nutritional Benefits:
- Zucchini is low in calories and high in vitamins A and C, making it great for skin and immune health.
- Spinach is packed with iron and folate, supporting healthy blood and cell function.
- Ricotta cheese provides protein and calcium, contributing to bone health.
- Mushrooms are rich in antioxidants and fiber, aiding digestion and overall health.
Dietary Information:
- Gluten-free: Yes
- Vegetarian: Yes
- Low-carb: Yes
- Low-calorie: Yes
Nutritional Facts (per serving):
- Calories: 180
- Protein: 10g
- Carbohydrates: 8g
- Fat: 14g
- Fiber: 3g
- Sugar: 4g
Storage:
- Refrigeration: Store any leftover stuffed zucchini boats in an airtight container in the fridge for up to 3 days.
- Freezing: To freeze, place the cooled stuffed zucchini boats in a freezer-safe container. They can be stored for up to 2-3 months. Reheat in the oven before serving.
Why You’ll Love This Recipe:
- It’s a healthy, low-carb alternative to traditional stuffed dishes.
- The creamy ricotta filling balances the earthy flavors of spinach and mushrooms.
- Zucchini boats are fun to make and look impressive when served.
- You can easily customize the filling with your favorite herbs, spices, or additional vegetables.
Conclusion:
These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are the perfect combination of flavors and textures. The tender zucchini boats are filled with a creamy, cheesy mixture that’s both satisfying and nutritious. This dish is easy to make and ideal for a light dinner or a wholesome appetizer. Give it a try and enjoy a guilt-free meal that’s bursting with fresh ingredients!
Frequently Asked Questions (FAQs):
- Can I use other vegetables instead of mushrooms?
- Yes! You can substitute mushrooms with bell peppers, onions, or even zucchini for a different flavor profile.
- Can I make this dish ahead of time?
- Yes, you can prepare the zucchini boats and filling ahead of time. Just assemble them and refrigerate until you’re ready to bake. Bake for 25-30 minutes when you’re ready to serve.
- Can I use dairy-free cheese for a vegan version?
- Absolutely! Use dairy-free cheese or even cashew cheese for a vegan-friendly option.
- Can I use frozen zucchini?
- Fresh zucchini works best for this recipe, as frozen zucchini can release excess water when baked.
- How do I prevent the zucchini from becoming soggy?
- Be sure to scoop out the seeds from the zucchini before filling it, and bake at a high temperature to help evaporate any excess moisture.
- Can I freeze these stuffed zucchini boats?
- Yes, you can freeze them after baking. Place them in a freezer-safe container for up to 2-3 months.
- How do I know when the zucchini boats are done?
- The zucchini should be tender when pierced with a fork, and the cheese should be melted and bubbly on top.
- What other cheese can I use besides ricotta?
- You can use cream cheese, goat cheese, or cottage cheese for a different texture and flavor.
- Can I use store-bought marinara sauce instead of making my own?
- Yes, store-bought marinara sauce works just as well for this recipe. Choose a variety with simple, natural ingredients for the best flavor.
- How do I reheat leftovers?
- Reheat leftovers in the oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also microwave them, but baking helps maintain the texture.