- Preheat the oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and use a spoon to scoop out the centers, leaving a ¼-inch thick shell. Set aside the scooped-out zucchini flesh for the filling.
- Brush the zucchini halves with olive oil, then sprinkle with salt and black pepper.
- Place the zucchini halves on a baking sheet and bake for 10 minutes to soften slightly.
Step 2: Make the Filling
- Heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add the chopped mushrooms and cook for 5 minutes until soft.
- Stir in the spinach, Italian seasoning, and red pepper flakes. Cook until the spinach wilts.
- Remove from heat and mix in the ricotta, Parmesan, and the scooped-out zucchini flesh. Stir until well combined.
Step 3: Stuff & Bake
- Spoon the filling evenly into the pre-baked zucchini halves.
- Sprinkle mozzarella cheese on top.
- Bake for 15–20 minutes, or until the cheese is melted and golden brown.
Step 4: Serve & Enjoy
- Garnish with fresh basil or parsley and serve warm!
- Pair with a side salad or quinoa for a complete meal.
Serving & Storage Tips
- Serving: Serve as a main course or a side dish alongside roasted vegetables, rice, or a protein of choice.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in the oven at 350°F (175°C) for 10 minutes, or microwave for 1–2 minutes.
- Freezing: The filling can be made ahead and frozen, but it’s best to stuff fresh zucchini before baking.
Variations & Customizations
- Protein Boost: Add shredded chicken, ground turkey, or lentils for extra protein.
- Dairy-Free Version: Use vegan ricotta and plant-based cheese.
- Crunchy Topping: Sprinkle toasted breadcrumbs or crushed nuts for added texture.
- Spicy Kick: Drizzle with hot sauce or sprinkle with chili flakes before serving.
FAQ: Frequently Asked Questions
1. Can I use frozen spinach?
Yes! Just thaw and squeeze out excess moisture before adding it to the filling.
2. Can I prepare these in advance?
Absolutely! Assemble the zucchini boats ahead of time and bake when ready to serve.
3. What’s the best type of mushrooms to use?
Button mushrooms, cremini, or portobello mushrooms all work well.
4. How do I make the zucchini less watery?
Lightly salting the zucchini and pre-baking helps remove excess moisture.
5. Can I air-fry these zucchini boats?
Yes! Air-fry at 375°F (190°C) for 12–15 minutes until the cheese is bubbly and golden.
Final Thoughts
These Zucchini Boats Stuffed with Spinach, Mushrooms, and Ricotta are a healthy, flavorful, and easy-to-make dish perfect for any meal. With their creamy, cheesy filling and tender zucchini base, they are guaranteed to satisfy your cravings while keeping things light and nutritious.
Try them today and enjoy a delicious, wholesome meal that’s both easy and impressive! Would you like more variations or serving suggestions?
