How to Make Spinach Mushroom Ricotta Zucchini Boats Deliciously Healthy

Are you ready to embark on a culinary adventure that’s not only delicious but also healthy? I’m thrilled to share my recipe for Spinach Mushroom Ricotta Zucchini Boats! These delightful little boats are packed with flavor and nutrients, making them perfect for quick family dinners or a healthy vegetarian dinner. Plus, they’re a fantastic way to incorporate more veggies into your meals. Let’s dive in!

Why You’ll Love This Recipe

• Quick and easy to prepare, perfect for busy weeknights.
• Loaded with Zucchini Health Benefits, making it a nutritious choice.
• Versatile and can be customized with your favorite ingredients.
• Great for meal prep and can be made ahead of time.
• Deliciously creamy and satisfying, perfect for a veggie dinner.

Ingredients

To make these scrumptious Zucchini Boats, you’ll need the following ingredients:

• 4 medium zucchinis
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, diced (cremini preferred)
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• Fresh basil leaves for garnish (optional)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get cooking! Follow these simple steps to create your Spinach Mushroom Ricotta Zucchini Boats:

1. Preheat your oven to 375°F (190°C).
2. Wash the zucchinis under cold water and pat them dry. Cut each zucchini in half lengthwise and scoop out the seeds and some flesh to create hollow boats. Set the scooped-out flesh aside.
3. Place the hollowed zucchinis on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper.
4. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds.
5. Add diced mushrooms to the skillet and cook for 5-7 minutes until soft.
6. Stir in chopped spinach and cook for an additional 2-3 minutes until wilted. If using reserved zucchini flesh, add it now and cook for another 2 minutes.
7. Remove from heat and let the mixture cool slightly. Transfer to a mixing bowl.
8. Add ricotta cheese, half of the mozzarella, Parmesan cheese, oregano, salt, black pepper, and red pepper flakes (if using) to the bowl. Mix until well combined.
9. Fill each zucchini boat generously with the ricotta mixture and sprinkle the remaining mozzarella on top.
10. Bake in the preheated oven for 25-30 minutes until the zucchini is tender and cheese is bubbly and golden.
11. For a crispy top, broil for an additional 2-3 minutes, watching closely to prevent burning.
12. Let cool for a few minutes before serving. Garnish with fresh basil and drizzle with balsamic glaze if desired.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your Zucchini Boats turn out perfectly:

• Feel free to swap out the mushrooms for other veggies like bell peppers or eggplant for a different flavor.
• If you want to make this a heartier meal, consider adding cooked ground turkey or chicken to the ricotta mixture.
• For a touch of freshness, add a squeeze of lemon juice to the filling before baking.
• These boats are also great for meal prep! Make a batch on the weekend and enjoy them throughout the week.

How to Serve

These Spinach Mushroom Ricotta Zucchini Boats are perfect as a main dish or a side. Serve them alongside a fresh salad or pair them with a light Fresh Tomato Sauce for a delightful meal. They also make a fantastic addition to any Dash Diet Recipes you might be trying out!

Make Ahead and Storage

If you’re looking for 30-minute meals that can be prepped in advance, these zucchini boats are a great option! You can prepare the filling a day ahead and store it in the fridge. Just fill the zucchini and bake when you’re ready to eat. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

So, what are you waiting for? Grab those zucchinis and let’s get cooking! I promise you’ll love these easy zucchini recipes that are not only healthy but also bursting with flavor. And if you’re in the mood for more delicious meals, check out my Cattle Drive Casserole, Beef with Broccoli, and Ground Beef Stroganoff for more inspiration!

Spinach Mushroom Ricotta Zucchini Boats

A healthy and delicious way to enjoy stuffed zucchinis packed with spinach, mushrooms, and cheesy goodness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 boats

Course: Main Course

Cuisine: Healthy

Calories: 250

Ingredients Method Notes

Ingredients

  

Zucchini

• 4 medium zucchini halved and hollowed
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, diced cremini preferred
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Fresh basil leaves for garnish (optional)

Method

 

1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half, scoop out flesh, and place on a baking sheet. Drizzle with olive oil, salt, and pepper.
3. Cook garlic and mushrooms in olive oil until soft, then add spinach and zucchini flesh, cook briefly. Cool slightly and mix with ricotta, cheeses, herbs, and seasonings.
4. Fill zucchini boats with the mixture, top with remaining mozzarella, and bake for 25-30 minutes until bubbly. Broil for 2-3 minutes for a crispy top.
5. Garnish with basil and serve warm.

Notes

For extra flavor, add a drizzle of balsamic glaze before serving.