Description
Enjoy these Spinach Mushroom and Ricotta Stuffed Zucchini Boats, a tasty and low-carb choice. This spinach mushroom ricotta zucchini boats recipe is easy to make and perfect for a healthy vegetarian meal or side dish featuring fresh veggies and creamy cheese.
Ingredients
Scale
- 4 medium zucchini halved lengthwise and scooped out
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1 cup mushrooms chopped
- 2 cups fresh spinach chopped
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese grated
- 1/4 teaspoon red pepper flakes optional
- Salt and pepper to taste
- Fresh basil for garnish optional
Instructions
- Heat the oven to 375°F 190°C and prepare a baking sheet with parchment paper.
- Hollow out the zucchini halves to form boats and set them aside.
- Warm olive oil in a skillet over medium heat and cook the garlic and onion for about 2 minutes until they smell fragrant.
- Add mushrooms and continue cooking for 3 to 4 minutes until they soften.
- Stir in spinach and cook until it wilts, around 2 minutes, then remove from heat.
- Combine ricotta, Parmesan, red pepper flakes if using, and season with salt and pepper.
- Fill each zucchini boat evenly with the ricotta mixture.
- Arrange boats on the baking sheet and bake for 20 to 25 minutes until tender.
- Garnish with basil if you like and serve warm.
Notes
- Feel free to customize the filling! You can add sun-dried tomatoes or bell peppers or swap in goat cheese for the ricotta
- For a vegan option substitute with plant-based ricotta and Parmesan alternatives
- If using frozen spinach make sure to thaw and drain it well before mixing to avoid excess moisture
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 250 kcal
- Sugar: 5g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 40mg