Description

These stuffed zucchini boats are loaded with a savory mix of sautéed mushrooms, wilted spinach, and creamy ricotta cheese. Topped with melty mozzarella and Parmesan, it’s a comforting low-carb vegetarian dish that’s both nutritious and satisfying. Perfect for weeknights or as a lighter dinner option.

Ingredients

Scale

2 medium zucchinis
1 cup fresh spinach, chopped
1 cup mushrooms, diced
1 cup ricotta cheese
½ cup shredded mozzarella (plus extra for topping)
¼ cup grated Parmesan
2 cloves garlic, minced
1 tbsp olive oil
Salt & pepper, to taste
Optional: Fresh basil or parsley, chopped (for garnish)

Instructions

Preheat Oven to 375°F (190°C). Grease a baking dish.
Prep Zucchinis: Halve lengthwise and scoop out centers. Season with oil, salt, and pepper.
Sauté Veggies: Cook garlic in olive oil, then mushrooms until softened. Add spinach until wilted.
Make Filling: Mix sautéed veggies with ricotta, mozzarella, Parmesan, salt, and pepper.
Stuff the zucchini halves with the cheesy mixture. Top with extra mozzarella.
Bake for 25–30 mins, until tender and golden.
Garnish with chopped herbs and serve warm.

Notes

You can use frozen spinach—just thaw and squeeze dry before using.

Add a pinch of red pepper flakes for extra heat.

Try swapping in portobello mushrooms for a meatier texture.

Nutrition

Calories: 220 kcal
Sugar: 3g
Sodium: ~300mg
Fat: 16g
Carbohydrates: 7g
Fiber: 2g
Protein: 11g
Cholesterol: ~35mg