If you’re looking for a healthy and satisfying meal that’s packed with flavor, these Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are the perfect choice. Zucchini boats are a great low-carb alternative to traditional stuffed dishes, and when filled with a creamy mixture of ricotta, spinach, and mushrooms, they become an irresistible and hearty meal. Whether you’re looking for a light dinner, a healthy side dish, or even a vegetarian option for your next gathering, these zucchini boats will deliver!
What makes this dish so special is the combination of tender zucchini, sautéed mushrooms, and creamy ricotta. The spinach adds a pop of color and nutrients, while the garlic and Parmesan cheese elevate the dish with rich, savory flavors. Plus, these stuffed zucchini boats are easy to make and can be prepared ahead of time, making them a perfect weeknight dinner or meal prep option!
I first made these Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats on a weeknight when I had a few zucchinis left in the fridge and wanted to make something healthy and flavorful. The result was so satisfying, and it quickly became a go-to recipe for both lunch and dinner. I hope you’ll love it as much as I do!
Why These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Will Be Your New Favorite
- Healthy and low-carb: Zucchini is naturally low in carbs, making it a perfect base for stuffing and a healthier alternative to pasta or bread.
- Flavor-packed: The combination of creamy ricotta, savory mushrooms, and spinach creates a rich, flavorful filling that pairs perfectly with tender zucchini.
- Quick and easy: With just a few ingredients and less than 30 minutes of cooking time, this dish is a breeze to prepare.
- Customizable: You can easily add different vegetables or protein sources to suit your tastes.
- Vegetarian and gluten-free: This dish is naturally vegetarian and can be made gluten-free by using gluten-free breadcrumbs or omitting them altogether.
How to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
- Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
- Prepare the zucchini boats: Cut the zucchinis in half lengthwise and scoop out the seeds with a spoon to create boats. Lightly season the zucchini boats with salt and pepper and place them in the prepared baking dish.
- Sauté the vegetables: In a medium skillet, heat the olive oil over medium heat. Add the chopped mushrooms and cook for 5-7 minutes, until softened and any moisture has evaporated. Add the garlic and cook for another 1-2 minutes until fragrant. Stir in the spinach and cook until wilted (if using fresh spinach). Remove from heat and let cool slightly.
- Prepare the filling: In a bowl, combine the ricotta cheese, Parmesan, and the sautéed mushroom and spinach mixture. Add salt and pepper to taste.
- Stuff the zucchini boats: Spoon the ricotta and vegetable mixture into each zucchini boat, pressing down gently to pack the filling.
- Top with cheese: Sprinkle the shredded mozzarella and additional Parmesan on top of the stuffed zucchini boats. If you’re using breadcrumbs, sprinkle them on top as well.
- Bake the zucchini boats: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden.
- Garnish and serve: Remove the zucchini boats from the oven and garnish with fresh basil or parsley. Serve hot, and enjoy!
Tips
- For crispy topping: If you prefer a crispy topping, broil the zucchini boats for an additional 2-3 minutes after baking to get the cheese and breadcrumbs golden brown.
- Make ahead: You can prepare the zucchini boats ahead of time, stuff them with the ricotta mixture, and refrigerate them until you’re ready to bake.
- Use frozen spinach: If you’re using frozen spinach, make sure to thaw it completely and squeeze out any excess water before using it in the filling.
- For a heartier version: Add cooked ground turkey or chicken to the filling for extra protein.
Substitutions and Variations
- Meat version: If you’re not vegetarian, add cooked ground beef, sausage, or chicken to the ricotta mixture for extra flavor and protein.
- Cheese options: If you don’t have ricotta, cottage cheese works well as a substitute, though it will change the texture slightly.
- Dairy-Free: For a dairy-free version, use vegan ricotta cheese and a dairy-free mozzarella alternative.
- Add herbs: Mix in fresh herbs like basil, oregano, or thyme to enhance the flavor of the filling.
Make a Healthier Version
- Low-carb: This dish is naturally low-carb, but if you want to reduce the carbs even further, you can omit the breadcrumbs on top.
- Low-fat: Use part-skim ricotta and mozzarella cheese to cut down on fat content while still maintaining the creamy texture.
- Increase the veggies: Add extra vegetables like bell peppers, tomatoes, or onions to the filling for more nutrients.
Closing
And there you have it! These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are the perfect combination of healthy, savory, and cheesy goodness. Whether you’re serving them for a light dinner, a side dish, or a meal prep option, they’re sure to be a hit. The creamy ricotta filling, paired with the tender zucchini and melted cheese, makes this dish indulgent without being too heavy. Don’t forget to let us know how your zucchini boats turn out, and be sure to check out more of our healthy and flavorful recipes for more meal inspiration!
Frequently Asked Questions
- How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes. - Can I make these ahead of time?
Yes! You can prepare and stuff the zucchini boats a day in advance and store them in the fridge. Just bake them when you’re ready to serve. - Can I freeze these zucchini boats?
Yes, you can freeze the stuffed zucchini boats. After baking, let them cool completely and then wrap them tightly in plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) for 15-20 minutes. - Can I add more cheese to the filling?
Absolutely! Feel free to mix in more mozzarella or even add Parmesan or goat cheese to the ricotta filling for extra flavor. - Can I use a different type of squash?
Yes! You can use yellow squash or even acorn squash as a substitute for zucchini in this recipe. - How do I know when the zucchini is done?
The zucchini is done when it is tender and easily pierced with a fork. The cheese should be melted and golden brown on top. - Can I skip the ricotta cheese?
Yes, you can substitute ricotta with cottage cheese or a dairy-free alternative if you prefer. Just make sure the texture is similar to keep the filling creamy. - Can I add meat to the filling?
Yes, you can add cooked ground beef, turkey, or sausage to the ricotta mixture for a heartier version of this dish. - How do I scoop out the zucchini?
Use a small spoon or melon baller to scoop out the seeds and flesh, leaving about a 1/4-inch border around the edges to form the boat. - Can I serve these with a sauce?
Yes! You can serve them with a side of marinara sauce or drizzle some over the top before serving for an extra burst of flavor. - What can I serve with these zucchini boats?
These zucchini boats pair well with a fresh side salad, garlic bread, or roasted vegetables for a complete meal. - Can I use frozen spinach?
Yes, you can use frozen spinach. Just make sure to thaw and squeeze out the excess water before using it in the filling.
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
4
30
minutes40
300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Zucchini Boats:
4 medium 4 zucchinis, halved lengthwise and scooped out to create “boats”
1 cup 1 ricotta cheese
1 cup 1 fresh spinach, chopped (or frozen spinach, thawed and drained)
1/2 cup 1/2 mushrooms, finely chopped
2 cloves 2 garlic, minced
1/4 cup 1/4 grated Parmesan cheese
1/4 cup 1/4 breadcrumbs (optional, for topping)
1 tbsp 1 olive oil
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)
- For the Topping:
1/4 cup 1/4 shredded mozzarella cheese
1 tbsp 1 extra Parmesan cheese
Directions
- Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
- Prepare the zucchini boats: Cut the zucchinis in half lengthwise and scoop out the seeds with a spoon to create boats. Lightly season the zucchini boats with salt and pepper and place them in the prepared baking dish.
- Sauté the vegetables: In a medium skillet, heat the olive oil over medium heat. Add the chopped mushrooms and cook for 5-7 minutes, until softened and any moisture has evaporated. Add the garlic and cook for another 1-2 minutes until fragrant. Stir in the spinach and cook until wilted (if using fresh spinach). Remove from heat and let cool slightly.
- Prepare the filling: In a bowl, combine the ricotta cheese, Parmesan, and the sautéed mushroom and spinach mixture. Add salt and pepper to taste.
- Stuff the zucchini boats: Spoon the ricotta and vegetable mixture into each zucchini boat, pressing down gently to pack the filling.
- Top with cheese: Sprinkle the shredded mozzarella and additional Parmesan on top of the stuffed zucchini boats. If you’re using breadcrumbs, sprinkle them on top as well.
- Bake the zucchini boats: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden.
- Garnish and serve: Remove the zucchini boats from the oven and garnish with fresh basil or parsley. Serve hot, and enjoy!
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