Spinach, Mushroom & Ricotta Stuffed Zucchini Boats 🍄🧀
A Low-Carb, Vegetarian Delight Packed with Italian Flavors!
These zucchini boats transform humble veggies into elegant, flavor-packed vessels filled with a creamy ricotta-spinach mixture and topped with golden mozzarella. Perfect as a light main dish or impressive side that’s naturally gluten-free and packed with nutrients!
Why You’ll Love This Recipe
✔ Healthy & satisfying – High in protein and fiber
✔ Ready in 40 mins – Quick enough for weeknights
✔ Versatile – Swap fillings based on what you have
✔ Meal-prep friendly – Tastes great reheated
Ingredients
For the Zucchini Boats
- 2 medium zucchini (about 8″ long)
- 1 tbsp olive oil
For the Filling
- ½ cup sliced mushrooms (cremini or white)
- 2 cups fresh spinach (or ¼ cup frozen, squeezed dry)
- 1 tsp minced garlic
- ½ cup ricotta cheese (whole milk for creaminess)
- ½ cup shredded mozzarella (+ extra for topping)
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
Optional Add-Ins
- 2 tbsp grated Parmesan
- ¼ tsp red pepper flakes
- 1 tbsp chopped fresh basil
Step-by-Step Instructions
1. Prep the Zucchini (10 mins)
- Cut zucchini lengthwise and scoop out centers (save pulp for stir-fries!).
- Lightly brush with olive oil and place on a baking sheet.
2. Make the Filling (10 mins)
- Sauté mushrooms in oil until golden.
- Add spinach and garlic; cook until wilted (~2 mins).
- Remove from heat; mix in ricotta, mozzarella, and seasonings.
3. Stuff & Bake (20 mins)
- Divide filling among zucchini halves.
- Top with extra mozzarella.
- Bake at 375°F (190°C) for 20-25 mins until zucchini is tender and cheese is bubbly.
4. Broil (Optional) (2 mins)
- Broil 1-2 mins for a golden crust.
Nutritional Info (Per Serving – 1 Boat)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 12g |
| Carbs | 8g |
| Fiber | 2g |
Pro Tips
🔪 Cutting hack: Slice a thin strip off the zucchini bottoms so they sit flat.
🧀 Extra flavor: Add sun-dried tomatoes or artichoke hearts to the filling.
🌱 Vegan option: Use cashew ricotta and dairy-free cheese.
Serving Suggestions
🍝 With marinara sauce for dipping
🥗 Paired with a fresh arugula salad
🍞 Alongside garlic bread or crusty baguette
Storage & Reheating
- Fridge: Store cooked boats for up to 3 days.
- Reheat: In oven at 350°F (175°C) for 10 mins to retain texture.
Final Thoughts
These stuffed zucchini boats prove healthy eating doesn’t mean sacrificing flavor! The creamy ricotta and melted mozzarella make them irresistible.