🛶 Zucchini Boats with Spinach Mushroom Ricotta – Light, Savory & Perfectly Portioned

by

These stuffed zucchini boats are a satisfying, low‑carb delight—filled with a creamy blend of spinach, mushrooms, and ricotta, then gently baked to perfection. They’re a wonderful way to sneak in veggies while enjoying big flavor!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 (1 boat per person, easily doubled)
Dietary Tags: Low‑Carb · Vegetarian · Gluten‑Free

đź“š Table of Contents

  1. Why You’ll Love These Boats

  2. Ingredients You’ll Need

  3. Quick Recipe Steps

  4. Step‑by‑Step Instructions

  5. Storage & Serving Suggestions

  6. Tips & FAQs

  7. Nutrition Info

  8. Kristy’s Note

  9. More Wholesome Veggie Dishes

  10. Call to Action

🌟 1. Why You’ll Love These Boats

These zucchini boats are creamy-cheesy without feeling heavy—perfect when you want something easy, healthy, and satisfying. I make them when I’m craving a little comfort but want to keep things light. Plus, they’re great for days when your fridge is stocked with just a few simple ingredients!

🛒 2. Ingredients You’ll Need

  • 2 medium zucchini

  • ½ cup low‑fat ricotta cheese

  • 2 cups fresh spinach (or ÂĽ cup frozen, thawed & squeezed)

  • ½ cup sliced mushrooms

  • 1 tsp minced garlic

  • Seasonings (salt, pepper, optional Italian herbs)

  • Cooking spray

âś… 3. Quick Recipe Steps

  1. Sauté mushrooms with garlic until tender; add spinach.

  2. Stir in ricotta to create a creamy filling.

  3. Hollow zucchinis, sprinkle with seasoning.

  4. Fill with vegetable-ricotta mixture.

  5. Bake at 350°F for 6–8 minutes until warm and tender.

🍳 4. Step‑by‑Step Instructions

1. Prep the Zucchinis
Preheat oven or air fryer to 350°F. Slice zucchinis lengthwise, scoop out seeds, and lightly spray with cooking spray. Season lightly with salt and pepper.

2. Cook the Veggies
In a pan, spray with oil and warm over medium heat. Add sliced mushrooms and cook until they release moisture. Mix in garlic for about 1 minute, then toss in the spinach until wilted and tender. Season to taste.

3. Make the Ricotta Filling
Remove pan from heat, stir in ricotta cheese, and mix until creamy and combined. Add any optional herbs or seasoning now.

4. Stuff & Bake
Fill each zucchini half with the mushroom-spread mixture. Bake for 6–8 minutes until zucchini is tender and filling is warmed through.

🧊 5. Storage & Serving Suggestions

  • Refrigerate leftovers in an airtight container for up to 3 days.

  • Reheat gently in the oven or microwave until warmed.

  • Serve alongside grilled protein (chicken, fish) or a leafy green salad for a complete meal.

đź’ˇ 6. Tips & FAQs

Can I use different cheese?
Absolutely—swap ricotta with light cottage cheese or part‑skim mozzarella.

Add a crunch topping?
Sprinkle with 1 tbsp panko or lightly toasted breadcrumbs along with a light layer of Parmesan before baking.

Make it dairy‑free?
Use a plant‑based cream cheese or almond ricotta instead. Season generously to add flavor.

đź“Š 7. Nutrition Info (per stuffed zucchini half)

  • Calories: ~110 kcal

  • W-W Points: 1 (depending on cheese used)

  • Protein: 6g

  • Carbs: 4g

  • Fat: 7g

  • Fiber: 2g

✨ 8. Kristy’s Note

I absolutely adore how these zucchini boats come together—it’s like a cozy, low-carb lasagna without the pasta! My kids even ask for seconds when I serve them alongside baked chicken. They’re flexible, delicious, and disappear fast in my house.

🍆 9. More Wholesome Veggie Dishes

  • Roasted Parmesan Squash Slices

  • Chickpea, Beet & Feta Salad

  • Crunchy Asian Ramen Salad

  • BLT Egg Salad Lettuce Wraps

đź“Ł 10. Call to Action

Made these zucchini boats? I’d love to see your creations! Snap a photo and tag me on Instagram @KristyCookW-W. Don’t forget to leave a comment below—what seasoning twist did you try?

Leave a Comment