Description
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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Ingredients
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
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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: American