Description
Zucchini boats filled with a savory blend of sautéed spinach, mushrooms, and creamy ricotta, baked until tender and golden for a light yet indulgent meal.
Ingredients
4 medium zucchinis
1 cup fresh spinach, chopped
1 cup mushrooms, diced
1 cup ricotta cheese
1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons grated Parmesan cheese (optional)
Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 375 °F (190 °C).
- Slice each zucchini in half lengthwise and scoop out seeds to form boats. Roughly chop scooped flesh and set aside.
- Heat olive oil in a skillet over medium heat. Sauté garlic 30 seconds until fragrant.
- Add mushrooms and chopped zucchini flesh; cook 4–5 minutes until softened.
- Stir in spinach and cook 1–2 minutes until wilted. Season with salt and pepper, then remove from heat.
- In a bowl, combine ricotta with sautéed vegetables and 1 tablespoon Parmesan, adjusting seasoning as needed.
- Spoon filling into each zucchini shell, mounding slightly, and arrange in a baking dish.
- Sprinkle remaining Parmesan over the tops and bake 20–25 minutes until zucchini is tender and filling is lightly golden.
- Let rest 2–3 minutes before serving.
Notes
Lightly salt and drain zucchini shells for 10 minutes, then pat dry to prevent sogginess.
Swap ricotta for goat cheese or cottage cheese for a tangy variation.
Stir in fresh herbs—basil, parsley, or thyme—for added aroma.
Add cooked sausage crumbles or feta for more protein.
Top with buttery breadcrumbs before baking for a crisp crust.
Store leftovers in an airtight container in the fridge up to 3 days; reheat at 350 °F for 8–10 minutes.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Main Dish / Side
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg