Quick Description:
These vegetarian zucchini boats are loaded with creamy ricotta, sautéed mushrooms, fresh spinach, and herbs—then topped with melty mozzarella. Baked until tender and golden, they’re a deliciously low-carb, high-flavor dish that’s great as a main or side.
Servings and Timing:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4 halves (2 servings if main dish)
Nutritional Info (Per Serving – Approximate):
- Calories: ~180
- Protein: ~10g
- Fat: ~12g
- Carbs: ~7g
- Fiber: ~2g
- WW Points: ~3–4 (depending on cheese and oil used)
Ingredients List:
Base Ingredients:
- 2 medium zucchini
- 1 tbsp extra virgin olive oil
- 2 cups fresh spinach (or ¼ cup thawed frozen spinach, well-drained)
- ½ cup sliced mushrooms
- 1 tsp minced garlic
- 1 tbsp chopped fresh basil
- ½ cup ricotta cheese
- ¼ cup shredded mozzarella cheese
- ¼ tsp kosher salt
- Pinch of black pepper
Instructions:
Step 1: Preheat Oven
- Preheat oven to 375°F (190°C).
- Lightly grease a baking sheet or line it with parchment paper.
Step 2: Prepare Zucchini
- Slice zucchini in half lengthwise. Scoop out seeds and some inner flesh to create “boats,” leaving about ¼-inch border.
- Place cut-side up on baking sheet. Drizzle with olive oil, season with salt and pepper.
Step 3: Cook the Filling
- In a skillet over medium heat, heat remaining olive oil.
- Sauté garlic for 30 seconds, then add mushrooms and cook for 3–4 minutes until softened.
- Add spinach and cook another 2–3 minutes until wilted.
- Stir in basil. Remove from heat and let cool slightly.
Step 4: Make Ricotta Filling
- In a bowl, combine the spinach-mushroom mixture with ricotta cheese. Mix until evenly combined.
Step 5: Stuff the Boats
- Spoon ricotta mixture into each zucchini boat generously.
- Sprinkle with shredded mozzarella.
Step 6: Bake
- Bake in preheated oven for 20–25 minutes, or until zucchini is fork-tender and cheese is golden and bubbly.
Step 7: Garnish and Serve
- Let cool slightly before serving. Garnish with more basil or a drizzle of olive oil if desired.
Dietary Info:
- Vegetarian
- Low-Carb
- Gluten-Free
- Meal Prep Friendly
Flavor Tips & Customizations:
- Add Heat: Stir in a pinch of red pepper flakes to the filling.
- Protein Boost: Add cooked quinoa or white beans to the filling.
- Cheese Swap: Try goat cheese or feta for a tangier filling.
- Herb Swap: Use thyme or oregano in place of basil for a different flavor.
Serving Suggestions:
- Pair With: Garlic bread, simple salad, or soup
- Top With: Toasted breadcrumbs, pine nuts, or marinara drizzle
- Make It a Meal: Serve alongside roasted chicken or grilled tofu
Storage & Reheat Tips:
- Fridge: Store in airtight container up to 3 days
- Reheat: Oven at 350°F or microwave until heated through
- Freezer: Not ideal due to high moisture content in zucchini
FAQs:
Q: Can I prep these ahead of time?
A: Yes! Prep and stuff the zucchini, then store covered in the fridge and bake when ready.
Q: Can I use frozen spinach?
A: Absolutely—just make sure it’s thawed and well-drained to prevent sogginess.
Optional Note:
These are a regular weeknight staple in our house—super satisfying, packed with flavor, and a sneaky way to get in lots of veggies. They’re equally good served hot or at room temperature.
Call-to-Action:
Tried it? Customize it! Add your favorite herbs, a protein twist, or keep it simple. Share your version with me—what did you stuff in your zucchini boats? 🥒🧀
Let me know if you want this paired with a protein or turned into a meal prep combo!
