🥒🍄 Spinach, Mushroom & Ricotta Stuffed Zucchini Boats
Mediterranean-Style • Vegetarian • Low-Carb Friendly
Tender zucchini halves filled with a creamy ricotta mixture, sautéed mushrooms, and fresh spinach — baked until golden and bubbling. Light, wholesome, and perfect for lunch or dinner.
🌿 Ingredients (Serves 4)
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4 medium zucchini (halved lengthwise)
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1 cup mushrooms, finely chopped
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2 cups fresh spinach, chopped
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1 cup ricotta cheese (whole milk for creamier texture)
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½ cup shredded mozzarella
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¼ cup grated Parmesan
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2 tablespoons olive oil
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2 cloves garlic, minced
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½ teaspoon dried oregano
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Salt & black pepper to taste
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Optional: pinch red pepper flakes
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Optional: fresh basil or parsley for garnish
🔥 Instructions
1️⃣ Prep the Zucchini
Preheat oven to 190°C (375°F).
Slice zucchini in half lengthwise and scoop out the center with a spoon to create “boats.”
Lightly brush with olive oil and sprinkle with salt.
Pre-bake for 8–10 minutes to soften slightly.
2️⃣ Make the Filling
Heat olive oil in a skillet over medium heat.
Sauté mushrooms for 4–5 minutes until moisture evaporates.
Add garlic and cook 30 seconds.
Stir in spinach and cook until wilted. Remove from heat.
In a bowl, combine ricotta, half the mozzarella, Parmesan, oregano, salt, pepper, and the sautéed mixture. Mix well.
3️⃣ Stuff the Boats
Fill each zucchini half generously with the ricotta mixture.
Top with remaining mozzarella.
4️⃣ Bake
Return to oven and bake 15–20 minutes, until cheese is melted and lightly golden.
5️⃣ Finish
Garnish with fresh herbs and serve warm.
🥗 Serving Ideas
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Pair with a simple tomato-cucumber salad
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Serve alongside grilled chicken or fish
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Enjoy with a drizzle of olive oil and lemon
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Add toasted pine nuts on top for extra Mediterranean flavor
🧮 Approximate Nutrition (Per 2 Halves)
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Calories: 280–320
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Carbs: 8–10g
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Protein: 15–18g
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Fat: 20–22g
❓ Q & A
Q: How do I prevent watery zucchini?
Pre-bake and lightly salt before stuffing to draw out moisture.
Q: Can I make it dairy-free?
Use dairy-free ricotta and cheese alternatives.
Q: Can I add protein?
Yes! Add cooked ground chicken, turkey, or chickpeas to the filling.
Q: Can I prepare ahead?
Yes, assemble and refrigerate up to 24 hours before baking.
