Easy Zucchini Boat Recipe with Ricotta and Veggies
Tender zucchini halves filled with a creamy mixture of spinach, mushrooms, and ricotta, then baked until golden and bubbling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
4 medium zucchini
1 tablespoon olive oil plus more for brushing
1/2 small onion finely chopped
2 cloves garlic minced
1 cup finely chopped mushrooms
1 cup chopped fresh spinach
1 cup ricotta cheese
1/2 cup shredded mozzarella or grated Parmesan divided
1/2 teaspoon Italian seasoning
Salt and black pepper to taste
Instructions
-
Preheat oven to 400°F and prepare a baking sheet.
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Slice zucchini lengthwise and scoop out centers, reserving the flesh.
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Brush zucchini with olive oil and pre-bake for 8 to 10 minutes.
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Sauté onion in olive oil until soft, then add garlic.
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Add mushrooms and chopped zucchini flesh and cook until moisture evaporates.
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Stir in spinach and cook until wilted, then remove from heat.
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Mix ricotta, half the cheese, seasoning, salt, and pepper in a bowl.
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Fold in the vegetable mixture.
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Fill zucchini boats with ricotta mixture and top with remaining cheese.
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Bake for 15 to 20 minutes until heated through and lightly golden.
Notes
Drain ricotta if watery.
Broil briefly for a more golden top.
Serve warm for best texture.