Description
Tender zucchini boats filled with a savory blend of sautéed mushrooms, fresh spinach, and creamy ricotta cheese. A healthy, low-carb, and satisfying vegetarian meal perfect for lunch or dinner.
Ingredients
Scale
- 4 medium zucchini (halved lengthwise and hollowed)
- 1 tbsp olive oil
- 2 garlic cloves (minced)
- 1 cup mushrooms (finely chopped)
- 2 cups fresh spinach (chopped)
- 1 cup ricotta cheese
- 1 egg (optional, for binding)
- Salt and pepper (to taste)
- ½ cup shredded mozzarella cheese (optional topping)
- 2 tbsp grated Parmesan cheese (optional topping)
- Optional: red pepper flakes (lemon juice, fresh herbs for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Slice and hollow out zucchini, brush with olive oil, and lightly season.
- Parbake zucchini halves for 10 minutes.
- In a skillet, sauté garlic, mushrooms, then add spinach until wilted.
- Let mixture cool slightly, then stir in ricotta, salt, pepper, and optional egg.
- Fill each zucchini boat with the mixture.
- Top with mozzarella and Parmesan if using.
- Bake for 20–25 minutes, until the cheese is bubbly and golden.
- Let rest 5 minutes before serving. Garnish with herbs or lemon if desired.
Notes
-
For a vegan version, substitute ricotta with cashew or tofu ricotta.
-
Add ground turkey or sausage for a meaty variation.
-
Avoid sogginess by lightly salting and patting dry the zucchini before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American, Mediterranean
Nutrition
- Calories: 250