🥒 Spinach, Mushroom & Ricotta Stuffed Zucchini Boats
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📝 Description
These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are light, creamy, and full of flavor. Tender zucchini is filled with a savory mix of sautéed mushrooms, spinach, garlic, and ricotta cheese, then baked until perfectly golden. They’re ideal as a healthy dinner, side dish, or vegetarian main.
🧾 Ingredients
- 3 medium zucchini
- 1 tbsp olive oil
- 1 cup mushrooms, finely chopped
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- Salt & black pepper, to taste
- ½ tsp Italian seasoning
- ¼ tsp chili flakes (optional)
- Fresh parsley or basil, for garnish
👩🍳 Instructions
- Prepare the zucchini
Preheat oven to 375°F (190°C).
Slice zucchini in half lengthwise and scoop out the centers to form boats. Lightly salt and set aside. - Cook the filling
Heat olive oil in a pan over medium heat.
Sauté mushrooms for 3–4 minutes until soft.
Add garlic and spinach; cook until spinach wilts. - Mix the filling
Remove from heat and stir in ricotta, Parmesan, Italian seasoning, salt, pepper, and chili flakes. - Stuff & bake
Fill zucchini boats evenly with the mixture.
Place on a baking tray and bake for 20–25 minutes until zucchini is tender. - Serve
Garnish with fresh herbs and extra Parmesan if desired.
🍽 Servings
- Serves 3–4 people
- Makes 6 zucchini boats
🧠 Notes & Tips
- Scoop zucchini gently to avoid tearing the skin.
- Drain excess liquid from spinach for a firmer filling.
- Add mozzarella on top for extra meltiness.
- These boats reheat well in the oven or air fryer.
🥗 Nutritional Information (Approx. per serving)
- Calories: 210–240
- Protein: 12g
- Carbohydrates: 10g
- Fat: 14g
- Fiber: 3g
(Values may vary based on ingredients used.)
🌿 Health Benefits
- Low-carb and nutrient-rich
- High in calcium and protein from ricotta
- Spinach provides iron and antioxidants
- Great vegetarian-friendly meal option