Description
Zucchini Boats Stuffed with Spinach Mushroom Ricotta deliver a healthy and flavorful meal with tender zucchini filled with a creamy, savory vegetable and cheese mixture. This dish stays light, satisfying, and perfect for quick dinners or meal prep.
Ingredients
2 medium zucchini
1/2 cup low-fat ricotta cheese
2 cups fresh spinach or 1/4 cup thawed frozen spinach
1/2 cup sliced mushrooms
1 tsp minced garlic
Cooking spray
Salt to taste
Black pepper to taste
Optional herbs or seasonings
Instructions
1. Spray a skillet with cooking spray and sauté mushrooms until almost done
2. Add garlic and spinach and cook until softened
3. Remove from heat and mix in ricotta cheese
4. Slice zucchini lengthwise and scoop out centers to form boats
5. Fill each zucchini half with the mixture evenly
6. Place stuffed zucchini in a baking dish
7. Bake at 350°F (175°C) for 6–8 minutes until heated through and lightly browned
8. Serve warm
Notes
Do not overcook zucchini to keep a slight crunch
Let filling cool slightly before stuffing to avoid excess moisture
Use fresh spinach for best texture and flavor
Substitute ricotta with cottage cheese or dairy-free options if needed
Add herbs like basil or oregano for extra flavor
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean