Description
Healthy zucchini boats filled with a savory spinach, mushroom, and ricotta mixture. A low-carb, vibrant dish that’s simple to prepare and packed with flavor, perfect for weeknight dinners or meal prep.
Ingredients
3–4 medium zucchinis
1–2 tbsp olive oil
Salt & black pepper
1 small onion (finely chopped)
2 cloves garlic (minced)
1–2 cups mushrooms (chopped)
2 cups fresh spinach
1 cup ricotta cheese
¼ cup Parmesan cheese (grated)
Optional: ¼ cup mozzarella (for topping)
Optional: breadcrumbs (for crunch)
Instructions
Preheat oven to 375°F (190°C). Slice zucchinis lengthwise and scoop out centers to form boats.
Brush insides with olive oil and season with salt and pepper.
Sauté onion and garlic in a skillet until soft. Add mushrooms and cook until browned, then stir in spinach until wilted.
Remove skillet from heat and mix in ricotta and Parmesan until combined.
Spoon the mixture into zucchini boats, optionally top with mozzarella or breadcrumbs.
Bake for 20–25 minutes until zucchini is tender.
Notes
Use halal-certified cheeses if needed. Breadcrumbs add crunch, or substitute with crushed tortilla chips for a gluten-free option.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American