STUFFED ZUCCHINI BOATS WITH RICOTTA, SPINACH, AND MUSHROOMS
Tender zucchini boats stuffed with a creamy, savory mixture of ricotta, sautéed mushrooms, and spinach, then baked until perfectly golden.
A delicious low-carb, fresh, and satisfying meal
INGREDIENTS
- 4 medium zucchinis, halved lengthwise
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, finely chopped
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (plus more for topping)
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
- Optional: chopped parsley or basil for garnish
INSTRUCTIONS
PREHEAT THE OVEN
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
PREPARE THE ZUCCHINI
Scoop out the centers of each zucchini half using a spoon, leaving about a 1/4-inch shell.
Chop the scooped-out flesh and set aside.
Place the hollowed zucchini boats in the prepared baking dish.
SAUTÉ THE FILLING
Heat olive oil in a skillet over medium heat.
Add onion and cook for 3 minutes until soft.
Add garlic, chopped zucchini flesh, and mushrooms. Cook for 5–7 minutes until mushrooms release moisture and lightly brown.
Add spinach and cook until wilted.
Season with salt, pepper, and Italian seasoning.
MIX THE FILLING
In a bowl, combine the cooked vegetables with ricotta, Parmesan, and mozzarella.
Mix well until fully blended.
STUFF THE ZUCCHINI
Spoon the filling generously into each zucchini boat.
Top with extra mozzarella cheese.
BAKE
Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 10–15 minutes until cheese is golden and zucchini is fork-tender.
SERVE
Garnish with fresh parsley or basil.
Serve warm and enjoy
RECIPE DETAILS
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
- Calories: 290 kcal per serving
- Servings: 4
