🥒🧀 Spinach, Mushroom & Ricotta Stuffed Zucchini Boats
📝 Description
Tender zucchini halves filled with a savory mixture of sautéed spinach, mushrooms, garlic, and creamy ricotta—then baked until golden and bubbly. Light, low-carb, and packed with flavor!
🛒 Ingredients
- 3–4 medium zucchini
- 1 tbsp olive oil
- 2 cups fresh spinach (or 1 cup frozen, drained)
- 1 cup mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- ¼ cup grated parmesan cheese
- ½ cup shredded mozzarella
- 1 tsp dried oregano or Italian seasoning
- Salt & black pepper to taste
- 2 tbsp fresh parsley or basil, chopped
👩🍳 Instructions
- Preheat oven to 190°C (375°F).
- Prepare zucchini
Slice zucchini in half lengthwise and scoop out the center to create “boats.”
Lightly brush with olive oil and place on a baking tray. - Cook filling
Heat olive oil in a pan.
Add garlic and mushrooms, sauté until soft.
Add spinach and cook until wilted. Remove excess moisture. - Mix filling
In a bowl, combine cooked veggies with ricotta, parmesan, oregano, salt, and pepper. - Stuff zucchini
Spoon mixture evenly into each zucchini boat. - Top with cheese
Sprinkle mozzarella on top. - Bake
Bake for 20–25 minutes until zucchini is tender and cheese is golden. - Garnish & serve
Top with fresh herbs and serve warm.
🍽️ Serving Ideas
- Serve with a fresh tomato salad 🍅
- Pair with grilled chicken or fish
- Add chili flakes for a spicy twist 🌶️
❓ Q & A
Q: Can I make it low-fat?
Use low-fat ricotta and reduce mozzarella.
Q: Can I add protein?
Yes—add cooked chicken, turkey, or chickpeas.
Q: How do I avoid watery zucchini?
Salt the zucchini and let sit 10 minutes, then pat dry before baking.
Q: Can I make it vegan?
Use plant-based ricotta and cheese alternatives.
Q: Can I air fry them?
Yes—air fry at 180°C for 12–15 minutes.
