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Cheesy Spinach & Mushroom Zucchini Boats Recipe

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Cheesy Spinach & Mushroom Zucchini Boats are a flavorful, low-carb dish featuring tender zucchini stuffed with a savory mixture of sautéed spinach, mushrooms, garlic, and creamy cheeses. This versatile recipe makes a perfect side dish or a light vegetarian main course.

Ingredients

Scale

For the Zucchini Boats:

  • 4 medium zucchini, halved lengthwise and hollowed out
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Filling:

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup mushrooms, finely chopped
  • 3 cups fresh spinach, roughly chopped
  • 1/2 tsp Italian seasoning
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese, divided

Instructions

  • Preheat the Oven:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  • Prepare the Zucchini Boats:
    • Scoop out the center of each zucchini half, leaving about 1/4-inch of flesh to form a boat. Place the zucchini halves on the prepared baking sheet. Brush with olive oil and season with salt and pepper.
  • Make the Filling:
    • Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
    • Add the chopped mushrooms and sauté until softened, about 4-5 minutes. Stir in the spinach and cook until wilted.
    • Season with Italian seasoning and red pepper flakes, if using. Remove from heat and let cool slightly.
    • Mix in the ricotta cheese, Parmesan cheese, and 1/4 cup of shredded mozzarella cheese until well combined.
  • Assemble the Zucchini Boats:
    • Spoon the spinach and mushroom mixture into the prepared zucchini boats, pressing gently to pack the filling. Sprinkle the remaining 1/4 cup of shredded mozzarella cheese over the top.
  • Bake:
    • Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
  • Serve:
    • Remove from the oven and let cool slightly. Serve warm as a side dish or a light main course.

Notes

  • For added flavor, mix some cooked, crumbled sausage or ground turkey into the filling.
  • To ensure even cooking, use zucchini of similar size.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

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Find it online: https://inqelab.com/cheesy-spinach-mushroom-zucchini-boats-recipe/