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Spinach, Mushroom and Ricotta Stuffed Zucchini Boats
Zucchini boats stuffed with spinach, mushrooms, ricotta and mozzarella cheeses; then baked until tender and golden brown.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- knife
- baking dish
- baking sheet
- skillet
📝 Preparation Steps
1
Preheat your oven to 425 degrees F.
2
Start by cutting off the top stem end of each zucchini. Using a sharp knife, carefully carve out the center of the zucchini, leaving about a 1/4-inch border around the edges to create a boat-like shape. Be sure to scoop out the seeds and any excess flesh, making sure not to puncture the bottom or sides of the zucchini.
medium zucchini2
3
Place the hollowed out zucchini on a baking sheet or in an oven safe baking dish; set aside.
medium zucchini2
4
Heat the oil in a skillet over medium high heat; then add the spinach and mushrooms. Cook ⏱️ 2-3 minutes until the spinach has wilted and the mushrooms have softened.
fresh spinach (or ¼ cup defrosted frozen spinach)2 cups
5
Next, add the garlic and basil and cook for another minute; then remove from the heat.
minced garlic1 teaspoon
6
Add the ricotta and mozzarella cheeses and mix altogether and season with salt and pepper.
7
Divide the cheese mixture into four portions; then stuff each zucchini boat evenly with the filling; then place in the oven.
medium zucchini2
8
Depending on the size of your zucchini boats, baking times can vary. For a medium zucchini it will take approximately ⏱️ 15-20 minutes. Your zucchini boats are ready when the zucchini is tender when pierced with a fork, and the filling is bubbling and golden brown on top.
medium zucchini2
Nutrition Facts
calories
130 kcal
fat Content
10 g
serving Size
1 zucchini boat
fiber Content
1 g
sugar Content
3 g
sodium Content
236 mg
protein Content
7 g
cholesterol Content
21 mg
carbohydrate Content
5 g
saturated Fat Content
4 g
unsaturated Fat Content
5 g
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