Delicious Stuffed Zucchini Boats Bursting with Flavor

Experience the vibrant flavors of these stuffed zucchini boats, loaded with spinach, mushrooms, and ricotta—perfect for a nutritious meal.

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Prep Time 15

Cook Time 25

Total Time 40

Course Side Dishes

Cuisine Italian

Servings boats

Calories 210 kcal

Equipment

Oven
skillet
baking dish
mixing bowl
Spoon
spatula

Ingredients

For the Zucchini Boats

4 medium zucchinis hollowed out

For the Filling

1 cup ricotta cheese creamy
2 cups fresh spinach chopped
1 cup mushrooms diced
1 tablespoon olive oil for sautéing
1 teaspoon garlic minced
0.5 teaspoon salt to taste
0.25 teaspoon black pepper to taste
0.5 teaspoon dried oregano

For the Topping

0.5 cup shredded mozzarella cheese melts to perfection

Instructions

Step‑by‑Step Instructions for Stuffed Zucchini Boats

Preheat your oven to 375°F (190°C).
Cut the zucchinis in half lengthwise and scoop out the centers.
In a skillet, heat olive oil. Add garlic and mushrooms, sauté for 5-7 minutes.
Fold in the chopped spinach and cook until wilted, about 2-3 minutes.
In a bowl, mix the sautéed vegetables with ricotta, salt, pepper, and oregano.
Fill each zucchini half with the ricotta mixture and arrange in a baking dish.
Sprinkle mozzarella cheese on top of each stuffed zucchini boat.
Bake in the oven for 25 minutes until the zucchini is tender and cheese is golden.

Notes

These stuffed zucchini boats are freezer-friendly and can be made ahead of time. Just pop them in the oven when ready to serve.

Nutrition

Serving: 1boatCalories: 210kcalCarbohydrates: 10gProtein: 12gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 350mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Keyword gluten-free, healthy dinners, meal prep, Stuffed Zucchini Boats, Vegetable Dishes, zucchini recipes

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