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Easy Cheesy Spinach & Mushroom Zucchini Boats Recipe

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Cheesy Spinach & Mushroom Zucchini Boats are a delicious, healthy, and low-carb dish that combines the natural sweetness of zucchini with a savory filling of sautéed spinach, mushrooms, and creamy cheese. Baked to perfection, these zucchini boats are a great option for a light lunch, dinner, or as a side dish.

Ingredients

Scale

For the Zucchini Boats:

  • 4 medium zucchini, halved lengthwise and scooped out
  • 1 tbsp olive oil
  • Salt and pepper, to taste

For the Filling:

  • 1 tbsp olive oil
  • 2 cups mushrooms, chopped
  • 3 cups fresh spinach, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional)
  • 1/4 cup cream cheese, softened
  • 1/4 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese

Instructions

  • Preheat the Oven:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  • Prepare the Zucchini Boats:
    • Cut the zucchini in half lengthwise and scoop out the centers with a spoon to create a “boat” shape. Season with olive oil, salt, and pepper. Arrange the zucchini halves on the prepared baking sheet.
  • Make the Filling:
    • Heat olive oil in a large skillet over medium heat. Add the chopped mushrooms and cook until they release their moisture and become soft, about 5-7 minutes.
    • Add the garlic, oregano, and red pepper flakes, and cook for another minute until fragrant.
    • Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
  • Combine the Cheese:
    • In a bowl, mix the cream cheese, ricotta cheese, and half of the shredded mozzarella. Add the mushroom and spinach mixture and stir until well combined.
  • Stuff the Zucchini Boats:
    • Spoon the cheese and veggie mixture into the zucchini halves, pressing down gently to pack the filling. Sprinkle the remaining mozzarella and Parmesan cheese on top.
  • Bake:
    • Bake the zucchini boats in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
  • Serve:
    • Remove the zucchini boats from the oven and let them cool for a few minutes before serving.

Notes

  • You can substitute the mushrooms with other vegetables like bell peppers or onions if you prefer.
  • If you like your zucchini boats extra cheesy, add more mozzarella on top before baking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

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Find it online: https://masonrecipes.com/easy-cheesy-spinach-mushroom-zucchini-boats-recipe/