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Zucchini Boats with Mushrooms and Ricotta

These zucchini boats are made by hollowing out zucchinis and filling them with a savory mixture of sautéed mushrooms, fresh spinach, garlic, and creamy ricotta. The stuffed zucchinis are then baked until tender and golden on top, resulting in a cozy, handheld vegetable dish with a variety of textures and vibrant flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchinis large enough to hold filling
  • 1 cup mushrooms chopped (button or cremini)
  • 2 cups fresh spinach roughly chopped
  • 3 cloves garlic minced
  • 1 cup ricotta cheese full-fat recommended
  • 2 tbsp olive oil for sautéing
  • to taste salt and pepper seasoning
  • 1/4 cup fresh herbs chopped, such as parsley or basil

Equipment

  • Baking Sheet
  • Serrated spoon or melon baller
  • Skillet
  • Mixing bowl
  • Cooking spoon

Method
 

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Use a serrated spoon or melon baller to carefully hollow out the centers of each zucchini, creating boat-shaped shells. Set the scooped-out flesh aside for later.
  3. Chop the reserved zucchini flesh finely and set aside. In a skillet, heat olive oil over medium heat until shimmering.
  4. Sauté the chopped zucchini flesh and garlic until fragrant and the zucchini is softened, about 3-4 minutes. Add the chopped mushrooms and cook until they release moisture and turn golden brown, about 5 minutes.
  5. Stir in the chopped spinach and cook until wilted, about 2 minutes. Season with salt, pepper, and add the chopped herbs, then remove from heat.
  6. Transfer the sautéed mixture into a mixing bowl and fold in the ricotta until combined and creamy.
  7. Fill each zucchini shell generously with the mushroom and ricotta filling, pressing down gently so they are well packed.
  8. Arrange the stuffed zucchini boats on the prepared baking sheet and bake in the preheated oven until the zucchinis are tender and the tops are lightly golden, about 25-30 minutes.
  9. Remove from the oven and let rest for a few minutes. Serve warm, garnished with additional herbs if desired.

Notes

Feel free to customize the filling with other herbs or cheeses. These boats can also be prepared ahead and baked just before serving.