Ingredients
2 medium zucchini
1 tablespoon extra virgin olive oil
2 cups fresh spinach (or 1/4 cup thawed frozen spinach)
1/2 cup sliced mushrooms
1 teaspoon minced garlic
1 tablespoon fresh chopped basil
1/2 cup ricotta cheese (whole milk or reduced fat)
1/4 cup shredded mozzarella cheese
1/4 teaspoon kosher salt
Pinch black pepper
Instructions
- Preheat oven to 425°F (220°C).
- Trim zucchini stems, then carefully hollow out the centers with a knife or spoon, leaving a 1/4-inch border around the edges. Scoop out seeds and excess flesh without puncturing the bottoms. Place zucchini boats on a baking sheet or oven-safe dish.
- Heat olive oil in a skillet over medium-high heat. Add spinach and mushrooms and cook 2–3 minutes until softened and wilted.
- Stir in garlic and basil, cooking for 1 more minute, then remove from heat.
- Add ricotta and mozzarella cheeses to the skillet mixture. Season with salt and pepper and stir to combine.
- Divide mixture evenly among zucchini boats, filling each with the cheese and vegetable mixture.
- Bake 15–20 minutes, or until zucchini is tender when pierced with a fork and filling is golden and bubbling.
- Let cool for a few minutes before serving.
Notes
- Choose medium zucchini that are firm and evenly sized for the best results.
- Substitute or add vegetables such as celery, mushrooms, or even chopped broccoli for variation.
- For a stronger cheese flavor, add Parmesan or goat cheese to the filling.
- If using frozen spinach, squeeze out excess water before adding to filling.
- Serve as a vegetarian main dish with salad or as a side alongside grilled meat or fish.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Vegetables / Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 zucchini boat
- Calories: ≈ 130 kcal
- Sugar: ≈ 3 g
- Sodium: ≈ 236 mg
- Fat: ≈ 10 g
- Saturated Fat: ≈ 4 g
- Unsaturated Fat: ≈ 6 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 5 g
- Fiber: ≈ 1 g
- Protein: ≈ 7 g
- Cholesterol: ≈ 21 mg
