Description
These hearty zucchini boats are filled with a creamy mixture of spinach, mushrooms, and ricotta, then baked until tender and golden. A satisfying low-carb meal that’s packed with flavor and perfect for a weeknight dinner.
Ingredients
- 4 medium zucchini
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 5 oz fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the zucchini.
- Cut each zucchini in half lengthwise. Use a spoon to scoop out the flesh, leaving a 1/4-inch thick shell. Chop the scooped flesh and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for another minute.
- Add mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes. Add chopped zucchini flesh and spinach, and cook until spinach wilts, about 2 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine ricotta, mozzarella, Parmesan, egg, oregano, salt, and pepper. Stir in the cooked vegetable mixture until well combined.
- Place the zucchini shells in the prepared baking dish. Divide the filling evenly among the shells, mounding slightly.
- Bake for 25-30 minutes, until the zucchini is tender and the tops are lightly golden. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste. Add red pepper flakes for a spicy kick, or swap the ricotta for cottage cheese if preferred.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Main
- Cuisine: American