Vegetarian Spinach and Ricotta Zucchini Boats

Looking for a light yet satisfying vegetarian meal? These Spinach and Ricotta Zucchini Boats are packed with flavor and make a wholesome, low-carb alternative to traditional stuffed dishes. Creamy ricotta, vibrant spinach, and savory herbs are nestled in tender zucchini halves and baked to perfection. Great for lunch, dinner, or even meal prep!

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Why You’ll Love This Recipe
Low-Carb & Healthy – Perfect for clean eating or light meals.
High in Protein – Thanks to ricotta and spinach, it’s both filling and nutritious.
Flavorful & Fresh – Herb-seasoned filling makes every bite delicious.
Easy to Prepare – Simple steps and minimal cleanup.
Versatile – Serve as a main or a beautiful side dish.

Ingredients You’ll Need

For the Zucchini Boats:
4 medium zucchini
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper

For the Ricotta-Spinach Filling:
1 cup ricotta cheese (whole milk or part-skim)
1 cup fresh spinach, finely chopped (or ½ cup frozen, thawed and squeezed dry)
¼ cup grated parmesan cheese
1 egg
1 garlic clove, minced
½ tsp Italian seasoning
¼ tsp nutmeg (optional, enhances the spinach flavor)
Salt and pepper to taste

For Topping:
½ cup shredded mozzarella cheese
2 tbsp grated parmesan
Fresh basil or parsley for garnish

Tools You’ll Need

Baking dish
Mixing bowls
Spoon or melon baller
Knife and cutting board
Measuring cups and spoons

Step-by-Step Instructions

Step 1: Prepare the Zucchini
Preheat oven to 375°F (190°C).
Slice zucchini in half lengthwise.
Scoop out the center seeds using a spoon or melon baller, leaving a ¼-inch shell to create boats.
Brush the insides lightly with olive oil and sprinkle with salt and pepper.
Place cut-side up in a baking dish.

Step 2: Make the Filling
In a medium bowl, mix ricotta, chopped spinach, parmesan, egg, garlic, Italian seasoning, and nutmeg.
Season with salt and pepper to taste.
Stir until well combined and creamy.

Step 3: Stuff the Zucchini
Spoon the ricotta-spinach filling into each zucchini boat, spreading it evenly.
Top with shredded mozzarella and a sprinkle of parmesan.

Step 4: Bake
Cover the baking dish with foil and bake for 20 minutes.
Remove foil and bake uncovered for another 10-15 minutes, until zucchini is tender and cheese is bubbly and golden.

Step 5: Garnish and Serve
Let cool for 5 minutes.
Garnish with chopped fresh basil or parsley before serving.

Tips for the Best Zucchini Boats
Don’t Over-Scoop – Leave a sturdy base to hold the filling.
Use Fresh Spinach – Chop finely to blend seamlessly into the filling.
Drain Frozen Spinach Well – Excess moisture can make the filling watery.
Make it a Meal – Serve with a side of quinoa, couscous, or a fresh salad.
Customize It – Add chopped mushrooms, sun-dried tomatoes, or crushed red pepper for a flavor twist.

Serving Suggestions
Pair with a simple tomato basil salad or garlic bread.
Serve with grilled corn or roasted vegetables for a fuller plate.
Perfect for meal prep—just reheat and enjoy throughout the week.
Top with a drizzle of balsamic glaze for extra flavor.

How to Store & Reheat

Storing:
Refrigerate: Keep in an airtight container for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months (best without mozzarella topping; add fresh when reheating).

Reheating:
Oven: Bake at 350°F for 10-15 minutes until heated through.
Microwave: Heat in 30-second intervals until warmed to your liking.

Frequently Asked Questions

1. Can I make this dish ahead of time?
   Yes! Assemble the zucchini boats and refrigerate. Bake just before serving.
2. Is there a vegan option?
   Use dairy-free ricotta and mozzarella alternatives, and skip the egg or use a flax egg substitute.
3. Can I use yellow squash instead?
   Definitely. It’s a great alternative with similar texture and flavor.
4. How do I keep the zucchini from getting soggy?
   Avoid overbaking and make sure to pre-salt the zucchini slightly to draw out moisture.

Final Thoughts

These Vegetarian Spinach and Ricotta Zucchini Boats are as beautiful as they are delicious. With their creamy, herby filling and golden cheese topping, they make eating veggies a treat. Whether you’re vegetarian or just trying to include more plant-based meals in your routine, this recipe is sure to impress.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 220 | Protein: 12g | Carbohydrates: 8g | Fat: 15g | Fiber: 2g | Sodium: 320mg

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