Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats with Basil (Print version)

Tender zucchini boats filled with garlicky mushrooms, spinach, ricotta, Parmesan, mozzarella, and fresh basil.

# Ingredients:

For the zucchini

01 - 4 medium zucchini, about 2 lb (900 g) total
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt, divided
04 - 1/4 teaspoon black pepper, divided

For the filling

05 - 1 tablespoon olive oil
06 - 1/2 small yellow onion, finely chopped
07 - 3 cloves garlic, minced
08 - 1 1/2 cups (120 g) cremini mushrooms, finely chopped
09 - 1/2 cup finely chopped zucchini pulp
10 - 4 cups (120 g) baby spinach, roughly chopped
11 - 1 cup (245 g) whole-milk ricotta cheese
12 - 1/3 cup (35 g) grated Parmesan cheese
13 - 1/2 cup (55 g) shredded mozzarella cheese
14 - 2 tablespoons chopped fresh basil, plus more for serving
15 - 1 teaspoon lemon zest
16 - 1/4 teaspoon Italian seasoning
17 - 1/8 teaspoon red pepper flakes, optional

# Instructions:

01 - Heat the oven to 375°F (190°C). Slice the zucchini in half lengthwise and scoop out the centers, leaving about 1/4 inch of flesh along the sides. Save 1/2 cup of firm pulp and chop it finely.
02 - Brush the zucchini shells with 1 tablespoon olive oil and season with half the salt and pepper. Place cut side down on a parchment-lined baking sheet and bake for 8 minutes.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook for 3 minutes. Add garlic, mushrooms, and chopped zucchini pulp, then cook for 6-8 minutes until the skillet looks mostly dry.
04 - Add the spinach and cook for 1-2 minutes until wilted. Remove from the heat and let cool for 5 minutes. If the mixture looks wet, press out excess liquid with a spoon.
05 - Stir the cooked vegetables with ricotta, Parmesan, basil, lemon zest, Italian seasoning, red pepper flakes, and the remaining salt and pepper.
06 - Turn the zucchini cut side up. Spoon the ricotta filling evenly into the boats and top with mozzarella. Bake for 18-22 minutes, until the zucchini is tender and the cheese is melted with light golden spots.
07 - Let the boats rest for 5 minutes before serving. Finish with extra fresh basil and more black pepper if you like.

# Good to know:

01 - Best served warm after a 5 minute rest.
02 - Frozen spinach can replace fresh if thawed and squeezed very dry.
03 - Nutrition is an estimate per serving.

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