Spinach, Mushroom & Ricotta Stuffed Zucchini Boats – Low-Carb & Delicious! 🥒🍄


 

1️⃣ Prep the Zucchini

  1. Preheat oven to 375°F (190°C).

  2. Scoop out the zucchini flesh (leave a 1/4-inch border), chop and set aside.

  3. Brush boats with olive oil, season with salt & pepper.

2️⃣ Make the Filling

  1. Heat oil/butter in a pan. Sauté mushrooms until golden (~5 mins).

  2. Add garlic, spinach, and reserved zucchini flesh, cook until wilted (~3 mins).

  3. Remove from heat, stir in ricotta, mozzarella, Parmesan, egg (if using), and seasonings.

3️⃣ Stuff & Bake

  1. Fill zucchini boats with mixture, top with extra mozzarella.

  2. Bake 20-25 mins until cheese melts and zucchini is tender.

  3. Broil 1-2 mins for a golden top (optional).

4️⃣ Garnish & Serve!

  • Sprinkle with fresh herbs and serve hot.

🔥 Pro Tips

🔹 Salt zucchini boats – Let sit 10 mins, then pat dry to prevent sogginess.
🔹 Use full-fat ricotta – For creamier texture.
🔹 Add protein – Mix in cooked ground turkey or sausage.

🍽️ Serving Suggestions

  • With marinara – For dipping

  • Side salad – Arugula + lemon vinaigrette

  • Garlic bread – Because why not?

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