Tasty Mushroom Ricotta Zucchini Boats (Print)
Zucchini boats filled with savory mushrooms, creamy ricotta, and golden cheese for a delicious vegetarian meal.
# What You'll Need:
→ Main Ingredients
01 -
2 medium zucchini, halved lengthwise
02 -
1 cup chopped fresh spinach
03 -
1 cup diced mushrooms
04 -
1 cup ricotta cheese
05 -
1/2 cup mozzarella cheese, shredded
06 -
1/4 cup parmesan cheese, grated
07 -
2 garlic cloves, minced
08 -
1 tbsp olive oil
09 -
Salt and pepper, as desired
# How to Make It:
01 -
Preheat your oven to 190°C. Slice the zucchinis in half lengthwise. Using a spoon, carefully scoop out the centers of each half to create hollow ‘boats.’ Place them on a baking sheet.
02 -
Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds or until fragrant. Stir in the diced mushrooms and sauté until tender, about 4–5 minutes. Add the chopped spinach and cook until just wilted. Season with salt and pepper as desired.
03 -
Transfer the sautéed vegetables to a mixing bowl. Add the ricotta cheese, mozzarella cheese, and parmesan cheese. Mix everything until well combined. Season with additional salt and pepper, to taste.
04 -
Spoon the cheese and vegetable filling into the hollowed zucchini boats. Divide the filling evenly and press gently into the zucchini. Sprinkle extra shredded mozzarella on top of each zucchini boat.
05 -
Place the stuffed zucchini boats in the preheated oven. Bake for 25–30 minutes or until the zucchini is tender and the cheese is bubbling and golden brown. Remove from oven and let rest a few minutes before serving.
# Additional Notes:
01 -
For a golden-brown cheesy crust, add extra shredded mozzarella on top before baking.