In a mixing bowl, combine the cooked spinach and mushroom mixture with the ricotta cheese, ½ cup of shredded mozzarella, and grated Parmesan. Mix well.
Season with salt and pepper to taste. Adjust seasoning as needed.
Step 5: Stuff the Zucchini Boats
Spoon the spinach, mushroom, and cheese mixture evenly into the hollowed-out zucchini halves, pressing gently to pack the filling.
Sprinkle the tops generously with additional shredded mozzarella for a gooey, golden finish.
Step 6: Bake
Place the stuffed zucchini boats in the preheated oven and bake for 25–30 minutes, or until the zucchini is tender and the cheese is bubbly and golden brown.
Step 7: Garnish and Serve
Remove from the oven and let cool for 5 minutes. Garnish with fresh basil or parsley, if desired.
Serve warm and enjoy this creamy, cheesy, and veggie-packed dish!
Tips for Success
Zucchini Selection: Choose firm, medium-sized zucchinis that are uniform in shape for even cooking.
Customize the Filling: Add cooked crumbled sausage, roasted red peppers, or sun-dried tomatoes for extra flavor.
Make Ahead: Assemble the stuffed zucchini boats up to a day in advance, cover, and refrigerate. Bake just before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for best results.
Why You’ll Love This Recipe
This Spinach, Mushroom, and Ricotta Stuffed Zucchini combines the freshness of vegetables with the richness of creamy cheese, creating a satisfying and nutritious dish. The zucchini boats provide a low-carb alternative to traditional pasta or bread-based recipes, making it perfect for those looking for lighter options without sacrificing flavor. Whether you’re hosting a dinner party or preparing a cozy meal at home, this recipe is sure to impress. Dive into these golden, cheesy zucchini boats and savor every bite!
