Tasty Mushroom Ricotta Zucchini

Every summer when zucchini floods my garden I look for a satisfying recipe to use them up This mushroom and ricotta stuffed zucchini boat has become my go to It is creamy cheesy and packed with vegetables so even the pickiest eaters clean their plates

I first made this for a meatless Monday dinner and was amazed at how the creamy filling won over everyone Even leftovers disappear quickly

Ingredients

• Zucchini: Medium sized for sturdy boats Select ones that feel firm and have shiny skin for the best texture
• Fresh spinach: Brings color and nutrients Pick bright leaves without spots for maximum freshness
• Mushrooms: Earthy flavor and hearty texture Cremini or button mushrooms both work well
• Ricotta cheese: Creamy richness for a soft filling Choose whole milk ricotta for best flavor
• Mozzarella cheese: Melty topping and pulls the filling together Grab a block and shred it yourself for better melt
• Parmesan cheese: Brings saltiness and umami Use freshly grated if you can
• Garlic: Adds savoriness Look for plump cloves
• Olive oil: Helps everything cook evenly and provides depth Use extra virgin for best quality
• Salt and pepper: Essential to bring out the flavors Taste as you go

Step-by-Step Instructions

Prepare the zucchini boats:

Preheat your oven to 375 F Slice zucchini in half lengthwise Use a spoon to scoop out the centers making sure to leave sturdy edges for filling Lay them on a baking sheet ready to fill

Sauté the vegetables:

Heat olive oil in a skillet over medium Add garlic and stir for about thirty seconds until you smell its aroma Add mushrooms and cook until they release moisture and turn golden about four to five minutes Stir in spinach and cook until just wilted Season with salt and pepper to taste

Prepare the cheese filling:

Transfer the sautéed veggies to a mixing bowl Let them cool for a minute so the ricotta does not melt too soon Add ricotta mozzarella and parmesan cheeses Mix until everything is evenly combined Taste again for salt and pepper

Stuff and top the zucchini boats:

Fill each hollowed zucchini with a generous scoop of the cheese and veggie mixture Press softly so the filling stays put Sprinkle extra mozzarella on top for a perfect cheesy layer

Bake the stuffed zucchini boats:

Place the stuffed zucchini back on the baking sheet Bake in your preheated oven for twenty five to thirty minutes The zucchini should be fork tender and the cheese golden and bubbling Let them cool for about five minutes before serving for clean slices

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My favorite ingredient here is the ricotta cheese It makes the filling unbelievably creamy and reminds me of the first lasagna I made with my grandmother except lighter in every bite These zucchini boats always bring her kitchen back to life for me

Storing Your Stuffed Zucchini

Keep leftovers in an airtight container in the fridge for up to three days When reheating use the oven or a skillet to keep the filling creamy and the zucchini from becoming soggy The boats freeze fairly well although the texture will soften slightly

Ingredient Substitutions

If you need a dairy free version try using a plant based ricotta and vegan mozzarella You can also swap spinach for kale or chard and use portobello mushrooms for a stronger flavor

Serving Suggestions

Serve these zucchini boats as a standalone meal with crusty bread or alongside a simple green salad For a larger gathering present them as a side dish to grilled meats or pasta

A Little History

Stuffed vegetables have roots in many Mediterranean cuisines Each region has their take combining fresh produce and simple fillings This recipe brings the classic Italian flavors I have loved since childhood with a meatless twist

Recipe FAQs

→ Can I prepare these zucchini boats ahead of time?

Yes, you can assemble the zucchini boats in advance and refrigerate them. Simply bake when ready to serve for fresh results.

→ What type of mushrooms work best?

Button mushrooms or cremini mushrooms offer great texture and flavor, but feel free to use your favorite variety.

→ How do I prevent soggy zucchini?

Scoop out the zucchini centers but avoid removing too much flesh. Baking at a high temperature allows the boats to roast without becoming watery.

→ Can I make this dish vegan?

Swap ricotta and mozzarella for your preferred plant-based cheese alternatives to enjoy a vegan version.

→ What pairs well with stuffed zucchini boats?

Serve alongside a crisp green salad, herbed rice, or toasted bread for a satisfying meal.

→ Is this dish suitable for meal prep?

Absolutely. Cool completely after baking, then store in airtight containers. Gently reheat before enjoying.