🥒 Spinach, Mushroom & Ricotta Stuffed Zucchini Boats
📝 Description
Tender zucchini halves are filled with a savory mixture of sautéed spinach, mushrooms, garlic, and creamy ricotta, then baked until golden. This dish is low-carb, protein-rich, and perfect for a healthy lunch or dinner.
🛒 Ingredients
For the Zucchini:
- 4 medium zucchini
- 1 tbsp olive oil
- Salt & black pepper to taste
For the Filling:
- 1 tbsp olive oil
- 2 cups fresh spinach (chopped)
- 1 cup mushrooms (finely chopped)
- 2 cloves garlic (minced)
- ¾ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ tsp dried oregano
- ½ tsp chili flakes (optional)
- Salt & pepper to taste
Optional Topping:
- ¼ cup shredded mozzarella
- Fresh parsley or basil
👩🍳 Instructions
1. Prepare the Zucchini
- Preheat oven to 190°C (375°F)
- Slice zucchini in half lengthwise
- Scoop out the center to create “boats”
- Brush with olive oil and sprinkle with salt & pepper
2. Make the Filling
- Heat olive oil in a pan
- Sauté garlic and mushrooms for 4–5 minutes until soft
- Add spinach and cook until wilted
- Remove from heat and mix in ricotta, Parmesan, oregano, chili flakes, salt, and pepper
3. Stuff & Bake
- Fill zucchini boats with the mixture
- Top with mozzarella (optional)
- Bake for 20–25 minutes until tender and slightly golden
🍽️ Serving Suggestions
- Serve warm with a fresh salad
- Pair with grilled chicken or fish
- Add quinoa or chickpeas for a more filling meal
💪 Nutrition Highlights
- High in protein (ricotta + veggies)
- Low in carbs
- Rich in fiber and vitamins
- Great for weight loss or clean eating
❓ Q&A
Q: Can I make this ahead of time?
A: Yes! Assemble and refrigerate, then bake when ready.
Q: Can I freeze it?
A: It’s best fresh, but you can freeze after baking (texture may soften).
Q: What can I use instead of ricotta?
A: Cottage cheese or cream cheese works well.
Q: How to make it vegan?
A: Use plant-based ricotta and skip Parmesan or use a vegan version.
