Cheesy Spinach Mushroom Zucchini Boats Recipe

Craving a comforting yet nutritious dish that’s easy to whip up? Look no further than these Spinach Mushroom Ricotta Zucchini Boats! As a food blogger and avid home cook, I can attest that these zucchini boats strike the perfect balance between lightness and heartiness, making them an ideal option for both a cozy weeknight dinner and an impressive party dish. The creamy and satisfying filling, thanks to the velvety ricotta cheese, will have your taste buds dancing with joy.

I remember the first time I made these Spinach Mushroom Ricotta Zucchini Boats for a gathering of friends – they were an instant hit and disappeared in no time! The aroma of baked zucchini and warm ricotta never fails to transport me back to cherished memories of my grandmother’s kitchen. These zucchini boats are not only a delicious treat but also a nod to the tradition of using seasonal ingredients creatively, just like in Mediterranean and Middle Eastern cuisines. Whether you’re a vegetarian looking for a wholesome meal or a host aiming to impress guests, these zucchini boats are sure to please.

Quick Benefits

• Creamy and satisfying filling from ricotta cheese
• Versatile recipe with easy ingredient substitutions
• Can be prepared ahead of time for convenience
• Stores well in the fridge for up to three days

Why You’ll Love This Cheesy Spinach Mushroom Zucchini Boats Recipe Recipe

• Nutrient-packed and satisfying: This recipe offers a light yet filling meal that is packed with nutrients, making it perfect for a healthy dinner option.
• Easy to make: With simple ingredients and straightforward instructions, these zucchini boats are easy to prepare even for beginners in the kitchen.
• Creamy and flavorful filling: The ricotta cheese adds a creamy and satisfying element to the dish, making it a flavorful and comforting meal.
• Versatile and adaptable: You can easily customize the ingredients based on what you have on hand, making it a flexible recipe for various dietary preferences and restrictions.
• Make-ahead friendly: These zucchini boats can be prepared ahead of time and reheated, making them a convenient option for busy weeknights or meal prepping.
• Perfect for gatherings: These zucchini boats make a stunning and delicious dish to serve at gatherings, brunches, or as a side for a main course, impressing guests with minimal effort.
• Celebrates tradition: Inspired by Mediterranean and Middle Eastern stuffed vegetable dishes, these zucchini boats honor culinary traditions while offering a fresh and modern twist.

Ingredients for Cheesy Spinach Mushroom Zucchini Boats Recipe

Main Components

• 30 grams shredded mozzarella cheese
• 1/4 teaspoon kosher salt
• 2 cups fresh spinach or 60 grams thawed frozen spinach
• 1 tablespoon extra virgin olive oil
• 125 grams ricotta cheese
• 1 tablespoon fresh chopped basil
• Pinch of black pepper
• 60 grams sliced mushrooms
• 1 teaspoon minced garlic
• 2 medium zucchini

Pro Tips for Cheesy Spinach Mushroom Zucchini Boats Recipe

Pro tips for making Spinach Mushroom Ricotta Zucchini Boats: To ensure the zucchini boats are not soggy, make sure to drain and squeeze out excess moisture from the thawed frozen spinach before incorporating it into the filling. Preparing the filling ahead of time and stuffing the zucchini boats a few hours before baking can save time and make mealtime preparation a breeze. While ricotta cheese provides a creamy texture, feel free to experiment with cottage cheese or goat cheese for different flavors and textures, but keep in mind that this may slightly alter the dish’s overall taste. Remember to wash the zucchini thoroughly before using to keep the skin on for added structure and nutrients. While it’s best to enjoy these zucchini boats fresh, you can freeze leftovers, but be aware that the zucchini may soften upon reheating.

How to Make Cheesy Spinach Mushroom Zucchini Boats Recipe

Step 1: Preheat the Oven

Preheat the oven to 190°C and prepare a baking sheet by greasing it lightly or lining it with parchment paper.

Step 2: Prepare the Zucchini

Cut zucchini in half lengthwise, remove seeds and some flesh to create a 6 mm border. Place zucchini halves on baking sheet cut side up. Drizzle with olive oil, sprinkle with kosher salt and black pepper.

Step 3: Sauté the Vegetables

In a skillet over medium heat, heat 1 tablespoon of olive oil. Sauté minced garlic until aromatic, about 30 seconds. Add mushrooms and cook until tender, about 3-4 minutes. Stir in spinach and cook until wilted, about 2-3 minutes. Remove from heat, stir in chopped basil, and let cool briefly.

Step 4: Combine Cheese with Filling

Combine the spinach and mushroom mixture with ricotta cheese in a mixing bowl, stirring until well blended.

Step 5: Fill the Zucchini

Evenly distribute the ricotta, spinach, and mushroom mixture among the zucchini halves. Sprinkle shredded mozzarella on top of each.

Step 6: Bake Until Golden

Bake stuffed zucchini in preheated oven for 20-25 minutes until cheese is melted, golden, and zucchini is fork-tender.

Step 7: Finish and Serve

Take out of the oven and let it rest. If desired, top with fresh basil or a drizzle of olive oil before serving.

Storage Tips

Once you have prepared the Spinach Mushroom Ricotta Zucchini Boats, store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the zucchini boats in a covered dish in the oven at 350°F until warmed through. Avoid microwaving for too long to prevent the cheese from becoming rubbery and the zucchini from becoming too soft.

While the dish is best enjoyed fresh, you can freeze any remaining zucchini boats. However, note that the texture of the zucchini may soften upon reheating. You can also prepare the filling and stuff the zucchini boats a few hours ahead of time, then bake them just before serving. Additionally, feel free to experiment with different cheese options like cottage cheese or goat cheese for varied textures and flavors, though they may slightly alter the dish’s results.

Ingredient Substitutions

If you don’t have ricotta cheese on hand, cottage cheese or a thick Greek yogurt can be used as a tangier alternative for the creamy filling. Additionally, for a vegan option, dairy-free ricotta and mozzarella are suitable substitutes. If mushrooms are not available, diced bell peppers or shredded carrots can be used in place of the sliced mushrooms. Fresh oregano or thyme can be used as a substitute for basil if needed to add a different flavor profile to the dish.

Thawed frozen spinach can be used in this recipe, but make sure to drain and squeeze out excess moisture for the best texture. You can also prepare the filling and stuff the zucchini boats a few hours ahead of time and bake them just before serving to save time. While cottage cheese or goat cheese can be used for a different texture and flavor, they may slightly alter the final results compared to using ricotta cheese. Remember to keep the skin on the zucchini for structure and added nutrients, just be sure to wash them thoroughly before using. It’s best to enjoy these zucchini boats fresh, but leftovers can be frozen, though the zucchini may soften upon reheating.

Serving Suggestions

For a creative serving suggestion, try topping the Spinach Mushroom Ricotta Zucchini Boats with a sprinkle of toasted pine nuts or a drizzle of balsamic glaze before serving. The added crunch and sweetness will elevate the dish and add a beautiful contrast of flavors.

Another fun idea is to serve the zucchini boats on a bed of creamy polenta or quinoa for a heartier meal. The creamy texture of the polenta or the nutty flavor of quinoa will complement the filling of the zucchini boats perfectly, creating a well-rounded and satisfying dish.

FAQs for Cheesy Spinach Mushroom Zucchini Boats Recipe

Can I use thawed frozen spinach in this recipe?

Yes, thawed frozen spinach works well. Be sure to drain and squeeze out excess moisture for the best texture.

Can I prepare the filling and stuff the zucchini boats ahead of time?

You can prepare the filling and stuff the zucchini boats a few hours ahead, then bake just before serving.

Can I substitute ricotta with cottage cheese or goat cheese?

Cottage cheese or goat cheese can be used for a different texture and flavor, but they will slightly alter the results.

Should I peel the zucchinis before making the boats?

No, keep the skin on for structure and added nutrients. Just wash them thoroughly before use.

Conclusion

As you savor each bite of these delectable Spinach Mushroom Ricotta Zucchini Boats, let the creamy ricotta and aromatic basil transport you to a cozy kitchen filled with love and warmth. Whether you’re hosting a gathering or simply treating yourself to a wholesome meal, these zucchini boats are sure to impress and satisfy.

Remember, don’t be afraid to get creative and personalize this recipe to suit your taste preferences. From swapping ingredients to adding your favorite herbs and cheeses, make these Spinach Mushroom Ricotta Zucchini Boats your own culinary masterpiece. So go ahead, gather your loved ones around the table and enjoy the delightful flavors of these stuffed zucchini boats together. Bon appétit!