Description
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a wholesome, low-carb vegetarian dish featuring tender zucchini filled with a savory blend of mushrooms, spinach, and creamy ricotta cheese, perfect for weeknights or gatherings.
Ingredients
- 4 medium zucchini, halved lengthwise and scooped out
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
- Optional: fresh parsley or basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Halve the zucchini lengthwise and scoop out the centers, leaving a border to form boats.
- Heat olive oil in a skillet over medium heat and sauté garlic until fragrant.
- Add chopped mushrooms and cook until they release moisture and brown slightly.
- Add chopped spinach and cook until wilted.
- Remove from heat and stir in ricotta cheese, Parmesan, salt, and pepper.
- Spoon the filling into each zucchini boat, pressing it in firmly.
- Top with shredded mozzarella cheese.
- Place the zucchini boats in a baking dish and bake for 25–30 minutes, until the zucchini is tender and cheese is golden and bubbly.
- Let cool slightly before serving. Garnish with fresh herbs if desired.
Notes
- Salt the zucchini and let sit for 10 minutes before patting dry to reduce moisture.
- Can be assembled ahead and baked later.
- Store leftovers in the fridge for up to 3 days; reheat in the oven for best texture.
- Freezes well after baking—reheat from frozen in the oven.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
