🥒 Zucchini Ricotta Boats

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A fresh, flavorful, low-carb dish stuffed with creamy ricotta, spinach, and herbs—perfect for a light lunch or healthy side.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 2 servings (4 zucchini boats)
Dietary Tags: Vegetarian • Low-Carb • Gluten-Free

🛒 Ingredients

  • Medium zucchini

  • Extra virgin olive oil

  • Fresh spinach (or frozen spinach, thawed)

  • Sliced mushrooms

  • Minced garlic

  • Fresh basil

  • Ricotta cheese

👨‍🍳 Instructions

  1. Preheat oven to 375°F (190°C).

  2. Halve each zucchini lengthwise and scoop out the center flesh to create shallow “boats.”

  3. In a skillet, heat olive oil over medium heat. Add garlic and mushrooms; sauté for 3–4 minutes until softened.

  4. Add spinach and basil; cook until spinach is wilted (about 2 minutes).

  5. Remove from heat and stir in ricotta until well combined.

  6. Fill each zucchini boat with the ricotta-spinach mixture.

  7. Arrange stuffed zucchini in a baking dish and bake for 20–25 minutes, until zucchini is tender.

  8. Serve warm and enjoy as a main or side dish.

📝 Notes

  • Naturally gluten-free and vegetarian.

  • Use fresh basil for the best flavor, but dried works in a pinch.

  • Perfect for meal prep—just reheat before serving.

🌿 Light, Creamy, and Garden-Fresh

These zucchini boats are my go-to when I need something wholesome but comforting. Packed with vegetables, fresh herbs, and creamy ricotta, they hit that sweet spot between nourishing and indulgent. Whether you’re looking to cut carbs, eat more veggies, or just try something new, this recipe is a winner.

📸 Step-by-Step Cooking Guide

🥄 Prepping the Zucchini

Slice zucchini lengthwise and scoop out the centers to make space for the filling.

Tip: Use a spoon or melon baller for easy scooping without tearing the edges.

🍳 Sauté the Filling

In a skillet, heat olive oil and cook garlic and mushrooms until soft. Add spinach and basil, stirring until wilted.

Tip: If using frozen spinach, make sure it’s fully thawed and squeezed dry to avoid watery filling.

🧀 Stir in Ricotta

Remove the skillet from heat and fold in the ricotta. The mixture should be creamy and well combined.

🧑‍🍳 Fill and Bake

Fill each zucchini half with the ricotta mixture. Place them in a baking dish and bake until tender.

Tip: Zucchini is done when you can pierce it easily with a fork but it still holds its shape.

🧂 Ingredient Details & Substitutions

Ingredient Highlights

  • Zucchini: Acts as a natural low-carb vessel—firm but tender when baked.

  • Ricotta: Adds creaminess and protein—use whole milk ricotta for richness.

  • Spinach: Brings color, nutrients, and moisture to the filling.

  • Garlic & Basil: Layer in savory, aromatic depth.

  • Mushrooms: Optional but add earthiness and umami.

Substitutions

  • No ricotta? Try cottage cheese or a plant-based soft cheese.

  • No fresh spinach? Use frozen spinach—just thaw and squeeze dry first.

  • Add protein: Mix in cooked ground turkey, lentils, or chickpeas.

  • Dairy-Free Option: Use a vegan ricotta alternative.

Equipment Tips

  • If you don’t have a baking dish, place the boats on a parchment-lined baking tray.

  • A melon baller or grapefruit spoon makes scooping out zucchini easier.

🍽 Variations & Serving Suggestions

Flavor Variations

  • 🧀 Top with shredded mozzarella or parmesan before baking for a cheesy crust.

  • 🌶 Add a pinch of red pepper flakes for a spicy kick.

  • 🍅 Mix chopped sun-dried tomatoes into the filling for a savory-sweet touch.

Dietary Adaptations

  • Vegan: Use dairy-free ricotta and sautéed tofu instead of mushrooms.

  • Keto: Already low-carb and keto-friendly as is!

  • High-Protein: Add cooked quinoa, white beans, or lean ground meat.

Serving Ideas

  • Serve with a side salad for a light meal.

  • Pair with garlic bread or roasted potatoes for a more filling dinner.

  • Great as a vegetarian side dish alongside grilled meats or pasta.

🧊 Storage & Make-Ahead

Storage

  • Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating

  • Reheat in a 350°F oven for 10–12 minutes or microwave for 2–3 minutes until heated through.

Make-Ahead Tips

  • Make the filling a day in advance and refrigerate it.

  • Assemble zucchini boats ahead of time and store covered in the fridge—just bake when ready.

Shelf Life Notes

  • Best served fresh, but texture holds up well for 2–3 days. Zucchini may release more water over time.

📊 Nutrition (Per Serving – 2 boats)

Calories: ~220
Carbs: 8g
Protein: 10g
Fat: 16g
Fiber: 3g
Allergens: Contains dairy
Dietary Tags: Vegetarian • Low-Carb • Gluten-Free

❓ FAQ

Q: Can I freeze zucchini boats?
A: Not recommended—zucchini tends to get watery when frozen and reheated.

Q: Can I use yellow squash instead of zucchini?
A: Yes! They work the same and have a similar flavor and texture.

Q: What if I don’t have ricotta?
A: Use cottage cheese, cream cheese, or even hummus for a different flavor profile.

Q: Can I grill these instead of baking?
A: Definitely! Use foil to keep them stable and grill covered until zucchini is tender.

🌱 From My Kitchen to Yours

This dish came from my need to use up garden zucchini in a way that felt filling but healthy. It’s become a reliable go-to for meatless Mondays and last-minute dinners. I love how customizable it is—once you master the base, you can fill it with whatever’s in your fridge.

📣 Try It, Share It!

Made these Zucchini Ricotta Boats? I’d love to hear what you thought! Leave a comment, rate the recipe, or share a photo and tag me @YourHandle. 🌿 Have your own twist on the filling? Let’s swap ideas!

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