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Zucchini Boats with Spinach and Mushrooms

This dish features halved zucchinis hollowed out and baked to tender perfection, then filled with a mixture of wilted spinach, sautéed mushrooms, garlic, and herbs, topped with creamy ricotta cheese. The final presentation is vibrant with a lightly browned, cheesy top, and a tender, flavorful interior that combines fresh, earthy, and garlicky notes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Seasonal Vegetarian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchinis halved lengthwise and scooped out
  • 2 cups fresh spinach roughly chopped
  • 1 cup mushrooms sliced
  • 3 cloves garlic minced
  • 1 cup ricotta cheese full-fat preferred
  • 2 tbsp olive oil for sautéing
  • to taste fresh herbs such as parsley or basil, chopped
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • Baking dish
  • Skillet
  • Spoon
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Place the zucchini halves cut-side up on a baking sheet and scoop out the centers with a spoon to create boats, leaving about ½ inch border. Lightly brush the zucchinis with a little olive oil.
  2. Heat a tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
  3. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant, stirring constantly to avoid burning.
  4. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.
  5. In a bowl, combine the ricotta cheese with the sautéed mushroom and spinach mixture, along with chopped herbs. Mix until well incorporated.
  6. Spoon the filling into each zucchini boat, pressing down gently to pack the mixture in and create a slight mound on top.
  7. Place the stuffed zucchinis in the oven and bake for 20-25 minutes, until the zucchinis are tender and the filling is warmed through. The tops will be slightly browned and bubbly.
  8. Remove from oven and let cool for a few minutes. Serve warm, garnished with additional herbs if desired, enjoying the tender zucchini and creamy, savory filling.

Notes

For extra flavor, sprinkle with grated Parmesan or crumbled feta before baking.