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These Zucchini Boats are filled with a savory blend of sautéed mushrooms, spinach, and creamy ricotta, then baked until tender and golden. They’re healthy, satisfying, and packed with veggies — a great low-carb main or side dish that feels comforting yet light.
⏱️ Prep Time
- Prep: 15 minutes
- Cook: 25–30 minutes
- Total: 40–45 minutes
🧰 Equipment
- Baking dish or sheet pan
- Large skillet
- Mixing bowl
- Spoon or melon baller (to hollow out zucchini)
- Knife and cutting board
- Aluminum foil (optional)
📝 Ingredients
Zucchini Boats:
- 4 medium zucchini
- 1 tbsp olive oil
- Salt & pepper, to taste
Filling:
- 1 tbsp olive oil or butter
- 2 cups mushrooms, finely chopped (cremini, white, or a mix)
- 2 cups fresh spinach, chopped
- 2 garlic cloves, minced
- 3/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp nutmeg (optional)
- Salt & pepper, to taste
Topping:
- 1/4 cup shredded mozzarella or Parmesan (optional)
- Fresh basil or parsley for garnish (optional)
ℹ️ Ingredient Notes
- Zucchini: Look for straight, medium-sized zucchinis — not too thin or overly large.
- Ricotta: Full-fat ricotta adds creaminess, but low-fat works too.
- Spinach: Fresh is best, but thawed frozen spinach (well-drained) is also fine.
- Mushrooms: Finely chopped to mimic a “meaty” texture.
👩🍳 Instructions
- Prep the Zucchini:
- Preheat oven to 375°F (190°C).
- Slice zucchini in half lengthwise. Use a spoon or melon baller to scoop out the flesh, leaving about 1/4 inch shell. Lightly season the insides with salt and pepper.
- Cook the Filling:
- Heat olive oil or butter in a large skillet over medium heat.
- Add garlic and cook 30 seconds, then add mushrooms. Sauté until moisture has evaporated and they’re browned (6–8 mins).
- Add chopped spinach and cook until wilted (1–2 mins).
- Transfer mixture to a bowl. Stir in ricotta, Parmesan, nutmeg (if using), and season to taste.
- Stuff the Zucchini:
- Place zucchini halves in a baking dish or sheet pan.
- Fill each boat with the ricotta-mushroom-spinach mixture.
- Sprinkle with mozzarella or more Parmesan, if desired.
- Bake:
- Cover loosely with foil and bake for 20 minutes.
- Remove foil and bake uncovered for another 5–10 minutes until cheese is golden and zucchini is tender.
- Serve:
- Garnish with fresh herbs if using.
- Serve warm as a main or a hearty side dish.
🔢 Nutrition Facts (Per 1 zucchini boat, approx. based on 8 halves)
Values may vary slightly.
- Calories: 110
- Protein: 7g
- Fat: 7g
- Carbs: 6g
- Fiber: 2g
- Sugar: 3g
💡 Tips & Variations
🔁 Variations:
- Add Protein: Stir in cooked lentils, quinoa, or shredded rotisserie chicken to the filling.
- Low-Dairy Option: Use dairy-free ricotta or tofu ricotta.
- Herbed Flavor: Add chopped basil, oregano, or thyme to the ricotta mix.
- Breadcrumb Crunch: Sprinkle panko breadcrumbs mixed with olive oil on top for a crispy finish.
✅ Tips:
- Don’t overbake or zucchini will become mushy.
- Use the scooped-out zucchini flesh in soups or stir-fries — don’t waste it!
- Great for meal prep — they reheat well in the oven or microwave.
