Description
A delicious and healthy low-carb meal featuring tender zucchini boats filled with a savory mixture of spinach, mushrooms, and creamy ricotta cheese, baked to perfection.
Ingredients
- 4 medium zucchinis
- 2 tablespoons olive oil
- 1 cup chopped mushrooms
- 3 cups fresh spinach
- 1 clove garlic, minced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup mozzarella cheese, shredded
Instructions
- Preheat oven to 375°F (190°C).
- Cut each zucchini in half lengthwise. Scoop out the flesh leaving about 1/4 inch border. Chop scooped flesh and set aside.
- Brush zucchini boats with 1 tablespoon olive oil and place on a baking sheet. Bake for 10 minutes.
- Heat remaining olive oil in a skillet over medium heat. Add mushrooms and cook until softened, about 5 minutes.
- Add chopped zucchini flesh and garlic to the skillet. Cook for 2 minutes.
- Add spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine ricotta, Parmesan, breadcrumbs, salt, pepper, and red pepper flakes. Fold in the cooked vegetable mixture.
- Fill each zucchini boat with the ricotta mixture. Top with shredded mozzarella.
- Bake for 20-25 minutes until golden and bubbly. Serve warm.
- Optional: Broil for 2 minutes at the end for a browner top.
Notes
You can customize the seasonings to taste. For a dairy-free version, use vegan ricotta and cheese alternatives. Add cooked ground meat or tofu for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American