Description
Tender zucchini boats filled with a creamy, savory blend of sautéed spinach, mushrooms, and ricotta, baked until bubbling and golden.
Ingredients
Units
Scale
- 2 medium zucchini
- 1 tbsp extra virgin olive oil
- 1/2 cup sliced mushrooms
- 2 cups fresh spinach (or 1/4 cup thawed frozen spinach)
- 1 tsp minced garlic
- 1/2 cup ricotta cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 tsp kosher salt
- pinch black pepper
- 1 tbsp fresh chopped basil (optional)
Instructions
- Preheat oven to 425 °F (218 °C).
- Wash and halve zucchinis lengthwise; scoop out centers to form boats.
- Place boats on a baking sheet or in a baking dish.
- Heat oil in a skillet over medium-high heat; sauté mushrooms 2–3 min until softened.
- Add garlic and spinach; cook 2–3 min until wilted.
- Remove from heat; stir in ricotta, salt, pepper, and basil (if using).
- Fill zucchini boats evenly with the mixture; top with mozzarella.
- Bake 15–20 min, until zucchini is tender and cheese is golden-bubbly.
- Let cool a few minutes, then serve warm.
Notes
- Use frozen spinach? Thaw and squeeze out excess moisture first.
- For extra flavor, add sun‑dried tomatoes, olives, or Parmesan on top.
- To boost protein, stir in cooked quinoa, chickpeas, or sausage.
- Make it vegan: use plant‑based ricotta/mozzarella alternatives.
- Leftovers keep in the fridge up to 3 days; reheat in a 350 °F oven for ≈10 min.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 130 kcal
- Sugar: 3 g
- Sodium: 236 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 21 mg