These Stuffed Zucchini Boats with Ricotta and Mushrooms are a perfect dish for anyone looking for a healthy and satisfying meal. With a creamy ricotta and Parmesan filling, mixed with sautéed mushrooms, garlic, and spinach, these zucchini boats are full of flavor and nutrition. They make a great vegetarian main dish or a side dish for any meal. Simple to make and full of fresh ingredients, this dish is a perfect combination of savory goodness and healthy, light ingredients.
Preparation Time
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4 servings
Ingredients
- 4 medium zucchini, halved lengthwise and scooped out
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup mushrooms, chopped
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil (optional, for garnish)
Directions
1. Preheat the Oven
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Zucchini Boats
- Cut the zucchini lengthwise and scoop out the centers using a spoon, creating hollow “boats.” Set the zucchini halves aside.
3. Sauté the Vegetables
- Heat olive oil in a skillet over medium heat.
- Add the garlic and onion and sauté for 2 minutes until fragrant and the onion becomes soft.
- Add the mushrooms and cook for 3-4 minutes, stirring occasionally, until they soften.
- Stir in the spinach and cook until it wilts, about 2 minutes. Remove the skillet from the heat.
4. Make the Filling
- In the same skillet with the veggies, add ricotta cheese and Parmesan cheese.
- Stir until the mixture becomes creamy and smooth.
- Season with red pepper flakes (if using), salt, and pepper to taste.
5. Stuff the Zucchini
- Spoon the cheese and vegetable mixture evenly into the hollowed zucchini halves, pressing the filling down lightly to fit all of it into the boats.
6. Bake
- Arrange the stuffed zucchini boats on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the filling is slightly golden on top.
7. Garnish and Serve
- Garnish with fresh basil before serving for an added touch of color and flavor.
Serving Suggestions
- As a Main Dish: Serve as a standalone vegetarian main dish with a light salad or some roasted vegetables.
- As a Side Dish: Pair with grilled meats or fish for a healthy and satisfying side.
- With Rice or Quinoa: Serve alongside brown rice or quinoa to make it a fuller, more filling meal.
- Top with Extra Cheese: Sprinkle more Parmesan or mozzarella on top before baking for an extra cheesy crust.
Cooking Tips
- Use Fresh Zucchini: Use medium-sized, firm zucchinis for this dish. Avoid using zucchinis that are too large, as they tend to be watery and can make the boats soggy.
- Customize the Filling: Feel free to add additional ingredients to the filling, such as sun-dried tomatoes, olives, or crumbled feta cheese, to suit your tastes.
- Bake Longer for Crispier Topping: If you prefer a more golden and crispy top, you can broil the zucchini boats for the last 2-3 minutes of baking.
Nutritional Benefits
- Zucchini: Zucchini is low in calories, high in fiber, and a great source of vitamin C, which helps support the immune system.
- Ricotta Cheese: A great source of calcium and protein, ricotta supports strong bones and muscle health.
- Spinach: Spinach is packed with iron, vitamin K, and antioxidants that help maintain healthy blood, bones, and protect cells from damage.
- Mushrooms: Mushrooms are rich in vitamin D and fiber, and they help support immune health and digestion.
- Olive Oil: Olive oil is a heart-healthy fat, high in monounsaturated fats that can reduce inflammation and support cardiovascular health.
Storage
- Leftovers: Store any leftover stuffed zucchini boats in an airtight container in the fridge for up to 3 days.
- Freezing: These zucchini boats can be frozen before or after baking. To freeze, arrange the zucchini boats on a baking sheet and freeze until solid. Then transfer to a freezer-safe container and store for up to 3 months. Reheat from frozen by baking at 375°F (190°C) for 30-35 minutes.
Why You’ll Love This Recipe
- Healthy and Flavorful: Packed with fresh vegetables and a creamy filling, this dish is both nutritious and flavorful.
- Quick and Easy: With just a 40-minute total time, you can have a delicious meal that is both healthy and satisfying.
- Customizable: You can easily customize this recipe to suit your tastes by adding different vegetables, cheeses, or herbs.
- Perfect for Meal Prep: Make these ahead of time and store them in the fridge for a quick and healthy lunch or dinner option throughout the week.
5 Frequently Asked Questions
1. Can I use other types of cheese for the filling?
Yes! You can swap out ricotta for goat cheese, cream cheese, or even mozzarella for a different flavor and texture.
2. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the filling to avoid excess moisture.
3. Can I make these ahead of time?
Yes! You can prepare the zucchini boats and fill them the day before. Cover and refrigerate until ready to bake.
4. Can I add meat to the filling?
Absolutely! Ground turkey, chicken, or beef can be added to the filling for a more hearty version of this dish.
5. Can I grill these instead of baking?
Yes, you can grill the zucchini boats over medium heat for about 10-15 minutes. Just ensure they are fully cooked and tender before serving.
These Stuffed Zucchini Boats with Ricotta and Mushrooms are a delightful, healthy, and easy-to-make dish that’s perfect for any occasion. They’re loaded with vegetables, creamy cheese, and a touch of garlic and herbs for a flavor-packed meal that’s sure to satisfy!