Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

 

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

These delicious zucchini boats are filled with a creamy ricotta mixture, sautéed mushrooms, and spinach, then baked to perfection with melted cheese on top.

Ingredients:

• 4 medium zucchini
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish.

2. Prepare the zucchini: Cut each zucchini in half lengthwise and scoop out the center using a spoon, creating "boats." Lightly brush with olive oil and place them in the baking dish.

3. Cook the filling:

   • Heat olive oil in a skillet over medium heat.
   • Add onions and garlic, sauté until fragrant.
   • Add mushrooms and cook until tender.
   • Stir in chopped spinach and cook until wilted. Remove from heat and let cool slightly.

4. Mix the ricotta filling:

   • In a bowl, combine ricotta cheese, Parmesan, egg, salt, black pepper, Italian seasoning, and red pepper flakes.
   • Stir in the sautéed mushroom-spinach mixture.

5. Stuff the zucchini boats:

   • Fill each zucchini half with the ricotta mixture.
   • Sprinkle mozzarella cheese on top.

6. Bake: Place in the preheated oven and bake for 20–25 minutes, or until the cheese is golden and bubbly.

7. Serve: Enjoy warm as a delicious low-carb, vegetarian meal!