Description
Tender zucchini boats filled with a creamy mixture of ricotta, spinach, and mushrooms, baked to perfection with a golden cheesy top. A delicious low-carb main or hearty side dish.
Ingredients
- 4 medium zucchini
- 1 tablespoon olive oil
- 1 cup mushrooms, finely chopped
- 2 cloves garlic, minced
- 3 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 cup marinara sauce (optional)
- 1/4 cup shredded mozzarella cheese for topping
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Cut each zucchini in half lengthwise. Scoop out the flesh, leaving a 1/4-inch thick shell. Chop the scooped flesh and set aside.
- In a skillet, heat olive oil over medium heat. Add chopped zucchini flesh and mushrooms. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute. Add spinach and cook until wilted. Remove from heat and let cool slightly.
- In a bowl, combine the cooked vegetable mixture, ricotta, mozzarella, Parmesan, egg, salt, pepper, and oregano. Mix well.
- Spoon the filling evenly into the zucchini shells. Place them in the prepared baking dish. If using marinara, spoon a little over each boat. Sprinkle extra mozzarella on top.
- Bake for 25-30 minutes until zucchini is tender and cheese is melted and bubbly. Let rest for 5 minutes before serving.
Notes
You can customize the seasonings to taste. For extra protein, add cooked ground meat or crumbled sausage to the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mediterranean-influenced