Description
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a wholesome, low-carb vegetarian dinner packed with creamy ricotta, sautéed veggies, and savory flavor. These zucchini halves are roasted to tender perfection and make a light yet satisfying main dish perfect for any night of the week.
Ingredients
-
4 medium zucchini, halved and scooped
-
1 tbsp olive oil
-
2 garlic cloves, minced
-
1 small onion, finely chopped
-
1 cup (100 g) chopped mushrooms
-
2 cups (60 g) fresh spinach, chopped
-
1 cup (250 g) ricotta cheese
-
¼ cup (25 g) Parmesan cheese, grated
-
¼ tsp red pepper flakes (optional)
-
Salt and pepper to taste
-
Fresh basil for garnish (optional)
Instructions
-
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
-
Slice zucchini lengthwise and scoop out the centers to form boats.
-
In a skillet, heat olive oil over medium heat. Add garlic and onion; cook for 2 minutes.
-
Add mushrooms and cook for 3–4 minutes until softened.
-
Stir in chopped spinach and cook for another 2 minutes until wilted. Remove from heat.
-
Stir ricotta, Parmesan, red pepper flakes, salt, and pepper into the vegetable mixture.
-
Spoon the filling evenly into zucchini halves.
-
Arrange boats on the baking sheet and bake for 20–25 minutes, until zucchini is fork-tender.
-
Garnish with fresh basil if desired and serve warm.
Notes
Don’t over-scoop the zucchini—leave enough flesh to support the filling.
For best texture, make sure spinach is well-cooked before mixing with ricotta.
Add cooked lentils or chickpeas for a protein boost.
For a crisp topping, sprinkle breadcrumbs over the filling before baking.
Great for meal prep: assemble in advance and bake when needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean