Description
These Spinach, Mushroom & Ricotta Stuffed Zucchini Boats are a delicious low-carb, vegetarian dish perfect for a light dinner or hearty side. Packed with sautéed mushrooms, fresh spinach, creamy ricotta, and melty mozzarella, they’re nutritious, flavorful, and easy to prepare. Ideal for meal prep, special occasions, or everyday clean eating!
Ingredients
- 4 medium zucchini, halved lengthwise and centers scooped out
- 1 cup ricotta cheese
- 2 cups fresh baby spinach
- 1 ½ cups mushrooms (cremini or button), chopped
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 tbsp olive oil
- ¼ cup grated Parmesan cheese
- ¾ cup shredded mozzarella cheese
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Prepare zucchini by slicing in half lengthwise and scooping out the centers to create boats.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant.
- Add chopped mushrooms and cook until browned and moisture evaporates.
- Stir in spinach and cook until wilted. Remove from heat.
- In a bowl, mix ricotta, Parmesan, cooked veggies, Italian seasoning, salt, and pepper.
- Fill each zucchini half with the ricotta mixture and place in a baking dish.
- Top with shredded mozzarella and bake for 25–30 minutes, until cheese is golden and zucchini is tender.
- Garnish with parsley before serving.
Notes
- For added protein, stir in cooked ground turkey or sausage.
- Substitute ricotta with cottage cheese or vegan alternatives for dietary needs.
- Add-ins like sun-dried tomatoes or pine nuts can enhance flavor and texture.
- Avoid overbaking to keep zucchini from becoming mushy.
