Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Looking for a fresh, healthy, and satisfying recipe that brings Italian-inspired flavors to your table? These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are the perfect solution. Loaded with creamy ricotta cheese, sautéed mushrooms, fresh spinach, and savory garlic, this dish delivers a protein-packed, fiber-rich, low-carb meal that’s ideal for busy weeknights or as a hearty side dish.

Not only do these zucchini boats make the most of seasonal produce, but they also come together quickly, making them perfect for anyone craving a nutritious, comforting meal without the heaviness of traditional pasta dishes.

🥒 Why You’ll Love This Zucchini Boat Recipe

• Low-carb, high-flavor: Enjoy the flavors of classic Italian dishes without the extra carbs.
• Vegetarian-friendly: A satisfying option for meat-free meals.
• Quick and easy prep: Comes together with just a handful of simple ingredients.
• Perfect for meal prep: Great for lunchboxes, light dinners, or make-ahead meals.

📝 Ingredients You’ll Need

• 2 medium zucchini – Hollowed out to create boat shapes.
• ½ cup sliced mushrooms – Adds earthy flavor and texture.
• 1 tablespoon extra virgin olive oil – For sautéing the veggies.
• 2 cups fresh spinach (or ¼ cup defrosted frozen spinach) – Packed with nutrients and color.
• 1 teaspoon minced garlic – For that classic savory aroma.
• ½ cup ricotta cheese – Creamy, rich, and packed with protein.

Optional add-ins for extra flavor: grated Parmesan, red pepper flakes, or fresh herbs like basil or parsley.

⏱️ Quick Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 2 (as a main) or 4 (as a side)

👨‍🍳 Step-by-Step Instructions

1. Prepare the Zucchini

• Preheat oven to 375°F (190°C).
• Slice the zucchini in half lengthwise.
• Use a spoon to carefully scoop out the center, creating “boats” with a small rim of flesh around the edges. Reserve the scooped-out zucchini for the filling if desired.

2. Sauté the Vegetables

• In a skillet, heat the olive oil over medium heat.
• Add the sliced mushrooms and cook for 3–4 minutes until they soften and release moisture.
• Stir in the minced garlic and cook for 1 minute, just until fragrant.
• Add the spinach and cook until wilted (about 2 minutes).
• Season lightly with salt and pepper to taste.

3. Prepare the Filling

• Remove the skillet from heat.
• Stir in the ricotta cheese, combining it with the sautéed veggies for a creamy, flavorful filling.

4. Assemble and Bake

• Arrange the zucchini boats on a greased or parchment-lined baking sheet.
• Spoon the spinach, mushroom, and ricotta mixture evenly into each boat.
• Optional: Sprinkle grated Parmesan or extra herbs on top for added flavor.
• Bake for 15–20 minutes, until the zucchini is tender but still holds its shape.

5. Serve and Enjoy

• Serve warm as a main dish with a side salad, or as a nutritious side to grilled chicken, fish, or pasta.

💡 Tips for Perfect Zucchini Boats

• Use medium-sized zucchini to ensure they cook evenly and hold plenty of filling.
• For extra richness, add a sprinkle of mozzarella or shredded Parmesan during the last 5 minutes of baking.
• Swap in kale or arugula instead of spinach for variety.
• Add chopped walnuts or pine nuts for a crunchy topping.

🥗 Serving Suggestions

Pair these stuffed zucchini boats with:

• A crisp garden salad with balsamic vinaigrette
• Garlic bread for a more indulgent meal
• A side of roasted potatoes or quinoa for extra staying power

They’re also great served as a vegetarian appetizer or party platter addition.

💬 Final Thoughts

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats deliver everything you want in a nutritious, delicious vegetarian dish: light, satisfying, and full of flavor. With creamy ricotta, savory mushrooms, tender spinach, and perfectly cooked zucchini, they’re the ideal way to elevate seasonal veggies into a crave-worthy meal.

Great for lunch, dinner, or even meal prep — this is one recipe you’ll make on repeat.

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