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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

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Delicious low-carb zucchini boats stuffed with spinach, mushrooms, and creamy ricotta cheese, baked to perfection.

Ingredients

Scale
  • 4 medium zucchinis, halved lengthwise and seeds scooped out
  • 1 tbsp olive oil (15 ml)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup (70 g) mushrooms, diced
  • 2 cups (60 g) fresh spinach, chopped
  • 1/2 cup (120 g) ricotta cheese
  • 1/4 cup (25 g) grated Parmesan cheese
  • 1/2 cup (50 g) shredded mozzarella cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 1/4 cup (15 g) fresh parsley, chopped

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Place zucchini halves cut-side up on a baking sheet. Bake for 10 minutes to soften.
  3. While zucchini bakes, heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3 minutes.
  4. Add garlic and mushrooms; cook until mushrooms release their liquid and begin to brown, about 5 minutes.
  5. Add spinach and cook until wilted, about 2 minutes. Remove from heat.
  6. In a medium bowl, combine cooked vegetables, ricotta, Parmesan, half of the mozzarella, salt, pepper, and red pepper flakes (if using). Mix well.
  7. Spoon the mixture evenly into the hollowed zucchini boats.
  8. Top with remaining mozzarella cheese.
  9. Bake for 20-25 minutes, until zucchini is tender and cheese is golden and bubbly.
  10. Remove from oven, garnish with parsley, and serve warm.

Notes

For a dairy-free version, substitute ricotta with a plant-based alternative. These boats can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cheerychop.com/spinach-ricotta-stuffed-zucchini-boats/