If you’re looking for a healthy, delicious, and low-carb meal, these Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are the perfect choice. This dish combines the earthy flavors of mushrooms, creamy ricotta, and nutrient-rich spinach, all stuffed into tender zucchini halves and baked to perfection.
Zucchini boats are a fantastic way to enjoy a light yet satisfying meal, packed with fiber, protein, and essential vitamins. Whether you’re following a low-carb, vegetarian, or Mediterranean diet, this dish fits seamlessly into any healthy eating plan.
With simple ingredients and easy preparation, this recipe is perfect for a weeknight dinner or a meal-prep-friendly option. Plus, it’s an excellent way to use up extra zucchini from your garden!
Why You Will Love Making This Recipe
- Healthy & Nutritious: Loaded with vitamins, fiber, and protein.
- Low-Carb & Vegetarian: A great meal for those reducing carbs or eating more plant-based meals.
- Easy to Prepare: Simple steps and minimal ingredients make this a fuss-free meal.
- Versatile: Easily customize with different veggies or cheese options.
- Meal-Prep Friendly: Can be made ahead and reheated for a quick meal.
Ingredients:
- 4 medium zucchini, halved lengthwise
- 1 cup ricotta cheese
- 1 cup mushrooms, finely chopped
- 1 cup fresh spinach, chopped
- ½ cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- ½ cup shredded mozzarella cheese (for topping)
Equipment Used:
- Large skillet
- Mixing bowl
- Baking dish
- Spoon (for scooping zucchini flesh)
- Knife & cutting board
Directions & Instructions
- Preheat Oven: Set your oven to 375°F (190°C).
- Prepare Zucchini: Slice zucchinis in half lengthwise and scoop out some of the flesh to create a hollow center.
- Cook the Filling: Heat olive oil in a skillet over medium heat. Add garlic, mushrooms, and spinach, and sauté for 3-4 minutes until softened.
- Mix Ricotta Filling: In a bowl, combine ricotta, Parmesan, salt, pepper, Italian seasoning, and red pepper flakes. Stir in the cooked mushroom-spinach mixture.
- Stuff the Zucchini: Evenly distribute the filling into the zucchini halves and place them in a baking dish.
- Bake: Sprinkle mozzarella cheese on top and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve Warm: Let cool for a few minutes and enjoy!
Nutritional Information
Each serving contains approximately:
- Calories: 180
- Protein: 12g
- Carbohydrates: 8g
- Fats: 10g
- Fiber: 2g
These zucchini boats are low in carbs, high in protein, and rich in vitamins, making them a great addition to a balanced diet.
Prep Time and Cook Time:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations:
- Add Protein: Mix in cooked chicken or ground turkey.
- Make it Vegan: Substitute ricotta with cashew cheese and use dairy-free mozzarella.
- Extra Flavor: Add sun-dried tomatoes or caramelized onions.
- Gluten-Free: This recipe is naturally gluten-free!
Frequently Asked Questions
Q: Can I make these zucchini boats ahead of time?
A: Yes! Assemble them and store in the fridge for up to 24 hours, then bake when ready.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days.
Q: Can I freeze stuffed zucchini boats?
A: It’s best to freeze them before baking for optimal texture.
Q: What can I serve with zucchini boats?
A: Pair with a fresh salad, roasted veggies, or quinoa for a complete meal.
Pro Tips By Lyndy:
- Use Fresh Zucchini: Smaller zucchinis work best as they are tender and flavorful.
- Drain Ricotta Well: Avoid excess moisture by letting ricotta sit in a strainer.
- Don’t Overbake: Cook just until the cheese is melted and bubbly.
- Enhance the Flavor: Add a sprinkle of fresh basil or a drizzle of balsamic glaze before serving.
Serving Suggestions:
- With a Side Salad: A light arugula or Caesar salad complements the flavors.
- Paired with Protein: Serve alongside grilled chicken or fish.
- Topped with Marinara Sauce: For an Italian-inspired twist.
- As a Light Lunch: Perfect for a nutritious midday meal.
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats : Healthy & Delicious
If you’re looking for a healthy, delicious, and low-carb meal, these Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are the perfect choice.
- Large skillet
- Mixing bowl
- Baking dish
- Spoon (for scooping zucchini flesh)
- Knife & cutting board
- 4 medium zucchini (halved lengthwise)
- 1 cup ricotta cheese
- 1 cup mushrooms (finely chopped)
- 1 cup fresh spinach (chopped)
- ½ cup grated Parmesan cheese
- 1 clove garlic (minced)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- ½ cup shredded mozzarella cheese (for topping)
- Preheat Oven: Set your oven to 375°F (190°C).
- Prepare Zucchini: Slice zucchinis in half lengthwise and scoop out some of the flesh to create a hollow center.
- Cook the Filling: Heat olive oil in a skillet over medium heat. Add garlic, mushrooms, and spinach, and sauté for 3-4 minutes until softened.
- Mix Ricotta Filling: In a bowl, combine ricotta, Parmesan, salt, pepper, Italian seasoning, and red pepper flakes. Stir in the cooked mushroom-spinach mixture.
- Stuff the Zucchini: Evenly distribute the filling into the zucchini halves and place them in a baking dish.
- Bake: Sprinkle mozzarella cheese on top and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve Warm: Let cool for a few minutes and enjoy!
Use Fresh Zucchini: Smaller zucchinis work best as they are tender and flavorful.
Drain Ricotta Well: Avoid excess moisture by letting ricotta sit in a strainer.
Don’t Overbake: Cook just until the cheese is melted and bubbly.