Spinach Mushroom Ricotta Zucchini Boats (Print Version)
Zucchini boats loaded with savory spinach, mushrooms, ricotta, basil, and mozzarella for a flavorful oven-baked dish.
# Ingredients:
→ Main Components
01 -
2 medium zucchini
02 -
1 tablespoon extra virgin olive oil
03 -
2 cups fresh spinach or 60 grams thawed frozen spinach
04 -
60 grams sliced mushrooms
05 -
1 teaspoon minced garlic
06 -
1 tablespoon fresh chopped basil
07 -
125 grams ricotta cheese
08 -
30 grams shredded mozzarella cheese
09 -
1/4 teaspoon kosher salt
10 -
Pinch of black pepper
# Instructions:
01 -
Preheat the oven to 190°C. Lightly grease a baking sheet or line it with parchment paper.
02 -
Halve the zucchini lengthwise, scoop out the seeds and some flesh to create a cavity with a 6 mm border. Arrange zucchini halves cut side up on the prepared baking sheet. Drizzle with a portion of olive oil, season lightly with kosher salt and a pinch of black pepper.
03 -
Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until aromatic. Add mushrooms and cook for 3-4 minutes until tender. Stir in spinach (ensure frozen spinach is well-drained), and cook for a further 2-3 minutes until wilted. Remove from heat and incorporate chopped basil. Let mixture cool briefly.
04 -
Transfer the spinach and mushroom mixture to a mixing bowl. Add ricotta cheese, stirring to fully blend.
05 -
Spoon the ricotta, spinach, and mushroom mixture evenly into the prepared zucchini halves. Top each with shredded mozzarella.
06 -
Bake stuffed zucchini in the preheated oven for 20-25 minutes, or until cheese melts, turns golden, and the zucchini is fork-tender.
07 -
Remove from the oven and allow to rest briefly. Optionally garnish with fresh basil or a light drizzle of olive oil before serving.
# Notes:
01 -
For best results, drain thawed spinach thoroughly to avoid excess moisture in the filling.