Spinach Mushroom and Ricotta Stuffed Zucchini Boats
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
- 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.