Yesss Ashley! These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are the perfect savory, wholesome, and satisfying dish. They’re low-carb, packed with flavor, and look fancy without being fussy. This one’s a total winner for family dinners, meal prep, or even impressing guests with minimal effort. Let’s make it the long, comforting version:
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
A healthy and cheesy dish that feels indulgent but is loaded with veggies and creamy goodness.
Ingredients (Serves 4)
For the Zucchini Boats:
- 4 medium zucchinis
- 1 tbsp olive oil
- Salt & black pepper, to taste
For the Filling:
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup mushrooms, finely chopped (button, cremini, or your fave)
- 2 cups baby spinach (roughly chopped)
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 egg (optional, for binding)
- ¼ tsp nutmeg (optional but amazing!)
- Salt & pepper to taste
For the Topping:
- ½ cup shredded mozzarella cheese
- Extra Parmesan for sprinkling
- Optional: breadcrumbs or crushed walnuts for a little crunch