Creamy Ricotta Stuffed Zucchini
These elegant zucchini boats are filled with a creamy blend of ricotta, sautéed mushrooms, and spinach, topped with melted cheese, and baked to golden perfection. A low-carb, vegetarian showstopper.
Ingredients
Zucchini Boats
- 3-4 medium zucchini about 2 lbs total
- 1 tbsp olive oil
- salt and black pepper to taste
Creamy Vegetable Filling
- 1 tbsp olive oil
- 8 oz cremini mushrooms finely chopped
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 5 oz fresh spinach
- 15 oz whole-milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese divided
- 1 large egg lightly beaten
- 1/2 tsp Italian seasoning
- 1 pinch red pepper flakes optional, for a little heat
- salt and black pepper to taste
- fresh basil or parsley optional, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the zucchini in half lengthwise and scoop out the centers, leaving a ¼-inch border. Chop the scooped-out flesh and set aside.
- Place the hollowed zucchini shells on a baking sheet. Brush with olive oil and season with salt and pepper.
- Optional: Pre-bake the zucchini shells for 10-15 minutes to ensure tenderness.
- In a skillet, heat olive oil over medium-high heat. Add chopped onion and cook until softened, about 3-4 minutes.
- Add chopped mushrooms and reserved zucchini flesh. Cook for 5-7 minutes, stirring, until the mushrooms are browned and moisture evaporates.
- Stir in garlic and cook for 1 minute. Add spinach in batches and stir until wilted.
- Remove from heat and drain off any excess moisture. Let the mixture cool slightly.
- In a large bowl, mix together ricotta, Parmesan, half the mozzarella, egg, Italian seasoning, and red pepper flakes.
- Add the cooled vegetable mixture to the cheese mixture. Season with salt and pepper to taste and stir until combined.
- Spoon the ricotta filling into each zucchini shell, mounding slightly.
- Sprinkle the remaining mozzarella cheese over each stuffed zucchini.
- Bake at 400°F for 20–25 minutes until cheese is melted and golden, and filling is heated through.
- Remove from oven, let rest for a few minutes, then garnish with fresh basil or parsley and serve warm.
Notes
Pre-baking the zucchini ensures the perfect tender texture. For added depth, try a pinch of nutmeg in the ricotta or swap in kale for spinach.