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Stuffed zucchini is that comforting yet light dish that's just right for summer’s best veggies or for warming up on those chilly nights. Creamy ricotta, earthy mushrooms, and bright spinach all cozied up in tender zucchini boats? Feels like a mini party for whoever’s at the table.
I whipped this up for a friend’s birthday who doesn’t eat meat and, honestly, everyone dove in for more. Got added right away to our weeknight favorites.
Cozy Ingredients
- Italian seasoning: Adds herby flavor fast, don’t worry about using dried – it works well
- Salt and pepper: For that finishing touch – sea salt and freshly cracked pepper make it pop
- Olive oil: Helps everything mingle and taste even better – splash in a good extra virgin if you have it
- Fresh parsley: A fresh hint at the end – chop right before serving for max color
- Ricotta cheese: What makes it creamy – reach for whole milk and the freshest you spot
- Medium zucchini: The boat for all these flavors – find some with shiny, firm skin
- Mushrooms: Sliced up for some hearty bite – cremini or baby bella really shine
- Grated Parmesan cheese: Sharp and salty – a freshly grated wedge is best
- Fresh spinach: Brings color and good stuff – big leaves work, just give ‘em a good chop
- Garlic: A burst of flavor – fresh garlic gives you the best taste
Easy-to-Follow Steps
- Finish and Serve:
- Let the boats chill out for a few minutes when they come out. Sprinkle over plenty of parsley for a bright touch and enjoy while they're still warm.
- Top and Bake:
- Shower the tops with the rest of your Parmesan. Slide the whole dish into your hot oven. Bake until the zucchini gets soft, the filling puffs up, and that top turns golden – it’ll take about 25 to 30 minutes.
- Fill the Zucchini Boats:
- Line up the hollowed zucchini halves in your baking pan. Stuff each one with the cheesy mushroom mix, filling them generously but not overflowing all over the place.
- Mix the Filling:
- Move your sautéed mushrooms and spinach into a bowl. Stir in the ricotta and half your Parmesan. Mix until you get a creamy, well-blended filling.
- Wilt the Spinach:
- Add the spinach along with Italian seasoning, salt, and pepper. Stir until it wilts way down – this only takes a minute or so.
- Sauté the Garlic and Mushrooms:
- Heat some olive oil in a skillet on medium. Toss in the garlic for a couple minutes so it gets fragrant, then pile in the mushrooms. Cook, stirring often, until they've lost most of their moisture and pick up some color – about five minutes.
- Prep the Zucchini:
- Cut the zucchini lengthwise. Scoop out a bit in the middle of each, making little boats – just be gentle so the shells don’t tear or crack!
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My favorite part? That gooey layer of ricotta and Parm that gets all melty on top. My grandma would always slip me the cheesiest piece. Now I do the same for my own family – and there’s always a playful scramble for the cheesiest boat.
Leftover Storage
Let any leftovers cool off fully, then wrap tight or pop in an airtight box and stick them in the fridge. They'll keep a good three days. Reheat gently in the oven so the cheesy filling doesn’t dry out. If you freeze them, wrap each boat up on its own – then thaw in the fridge before heating up again.
Swap Suggestions
No ricotta? Blend up cottage cheese or use a plant-based spread. Don’t have mushrooms? Toss in bell peppers or that zucchini you scooped from the boats. Want it heartier? Add cooked lentils or some shredded chicken for extra protein.
How to Serve
Pair these with a pile of quinoa or a tossed green salad with some lemony dressing. Great at brunch with crusty bread on the side too. Any leftover filling? Spread it on toast for a tasty snack.
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Traditions Behind It
People across Italy and the Mediterranean have stuffed veggies with just about everything for ages. Every place has their own mix of cheese, grains, or herbs. Making these always takes me back to enjoying big summer meals at my Italian neighbor’s backyard growing up.
FAQs About the Recipe
- → How do you keep zucchini from falling apart in the oven?
Slice zucchinis down the middle and scoop out the inside, but don’t dig too deep—leave plenty of flesh so the boats stay sturdy.
- → Could you swap in a different cheese for the ricotta?
Definitely! Cottage cheese or even some tangy goat cheese will give you a creamy bite but with a little twist.
- → Which mushrooms taste best for stuffing like this?
Try cremini or button mushrooms—both are speedy to cook and have that gentle earthy flavor that works here.
- → When will I know the zucchini’s cooked just right?
Pop them in at 375°F (190°C) and let them get golden, about 25 to 30 minutes in. They should be soft all the way through when you poke with a fork.
- → Can I prep the veggie filling the day before?
For sure—the mix of cheese and veggies will keep fine overnight in the fridge, so you’re ready to fill and bake the next day.