🍃🧀🍄 Spinach, Mushroom, and Ricotta Stuffed Zucchini 🍄🧀🍃
Light, wholesome, and bursting with flavor — these zucchini boats are stuffed with creamy ricotta, savory mushrooms, and spinach, then baked with a gooey layer of cheese on top. Perfect as a side or a vegetarian main!
🧾 Ingredients:
2 medium zucchinis, halved lengthwise and scooped
1 cup fresh spinach, chopped
1 cup mushrooms, diced
1 cup ricotta cheese
½ cup shredded mozzarella (plus extra for topping)
¼ cup grated Parmesan
2 cloves garlic, minced
1 tbsp olive oil
Salt & pepper, to taste
👩🍳 Instructions:
Prep the zucchini:
Preheat your oven to 375°F (190°C). Halve the zucchinis lengthwise and use a spoon to scoop out the center, leaving a boat shape. Lightly sprinkle with salt and set aside.
Sauté the filling:
In a skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds. Add mushrooms and cook until soft, about 5 minutes. Stir in spinach and cook until wilted. Season with salt and pepper. Remove from heat and let cool slightly.
Mix the cheesy filling:
In a bowl, combine the sautéed veggies with ricotta, mozzarella, and Parmesan. Mix until creamy and well blended.
Stuff the boats:
Pat the zucchini dry and fill each boat with the cheesy mushroom-spinach mixture. Top with a sprinkle of mozzarella for that gooey golden finish.
Bake to perfection:
Place stuffed zucchini in a baking dish. Bake for 25–30 minutes or until zucchini is tender and cheese is golden and bubbly.
Serve & enjoy!
Garnish with extra Parmesan or fresh herbs like basil or parsley if desired 🌿
📝 Serving Ideas:
Serve with a side of couscous, quinoa, or a crisp Mediterranean salad 🥗
Great as a light lunch, side dish, or vegetarian main course!
📸 Social Media Caption Idea:
These Spinach, Mushroom & Ricotta Zucchini Boats are everything! 🍃🧀 Savory, creamy, and low-carb — they’re a Mediterranean dream baked into every bite.
#StuffedZucchini #MeatlessMeal #VegetarianDinner #LowCarbLove #CheesePlease #HealthyEats