Stuffed Zucchini Boats with Ricotta and Spinach
These healthy, delicious zucchini boats are filled with a creamy ricotta-spinach mixture and baked to perfection. A low-carb, gluten-free, and vegetarian-friendly meal that’s both nutritious and satisfying. Perfect for any meal, from weeknight dinners to a special occasion!
Equipment
- Baking Sheet
- Spoon
- Knife
- bowl
- Baking dish
Ingredients
- 4 medium zucchinis
- 1 cup ricotta cheese
- 1 cup cooked spinach drained
- 1/2 cup mozzarella cheese optional
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the seeds to create the boat shape.
- Drizzle the zucchini halves with olive oil, and season with salt and pepper. Place them on a baking sheet.
- In a bowl, mix ricotta cheese, cooked spinach, garlic, oregano, basil, salt, and pepper.
- Stuff the zucchini boats with the ricotta-spinach mixture. Optionally top with mozzarella cheese.
- Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden.
- Let rest for 5 minutes before serving.
Notes
- You can freeze the stuffed zucchini boats before baking. To bake, simply add a few extra minutes to the cook time.
- Add ground turkey or tofu to the ricotta filling for extra protein.