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

Tender zucchini boats filled with garlicky spinach, browned mushrooms, creamy ricotta, and melted mozzarella.

# Ingredients:

For the zucchini boats

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

For the spinach mushroom ricotta filling

05 - 1 tablespoon extra virgin olive oil
06 - 8 oz (225 g) cremini mushrooms, finely chopped
07 - 2 cloves garlic, minced
08 - 1 cup chopped reserved zucchini centers
09 - 4 cups (120 g) fresh spinach, roughly chopped
10 - 1 cup (250 g) whole milk ricotta cheese
11 - 1 large egg, lightly beaten
12 - 1/3 cup (30 g) grated Parmesan cheese
13 - 1 tablespoon chopped fresh basil, plus more for serving
14 - 1/4 teaspoon dried Italian seasoning
15 - Pinch of red pepper flakes, optional
16 - 3/4 cup (85 g) shredded mozzarella cheese

# Instructions:

01 - Preheat the oven to 400°F (200°C). Halve the zucchini lengthwise and scoop out the centers, leaving about a 1/4-inch border. Chop enough of the centers to measure 1 cup.
02 - Place the zucchini cut side up in a baking dish or on a parchment-lined sheet pan. Brush with 1 tablespoon olive oil and season with half the salt and pepper. Bake for 8 minutes, then remove from the oven.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5-7 minutes, stirring often, until browned and most moisture has evaporated.
04 - Add the garlic and chopped zucchini centers to the skillet and cook for 2 minutes. Add the spinach and cook for 1-2 minutes, until wilted. Remove from the heat and cool for 5 minutes.
05 - In a bowl, stir together the ricotta, beaten egg, Parmesan, basil, Italian seasoning, red pepper flakes, and remaining salt and pepper. Fold in the cooled spinach mushroom mixture.
06 - Spoon the filling into the zucchini shells and top with mozzarella. Bake for 18-22 minutes, until the zucchini is tender and the cheese is melted with golden spots.
07 - Let the zucchini boats rest for 5 minutes before serving. Garnish with extra basil if desired.

# Good to know:

01 - Best served warm after a short rest.
02 - Use medium zucchini for sturdy boats and balanced filling.
03 - Frozen spinach may be used if thawed and squeezed dry.

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