• 4 medium zucchinis, halved lengthwise

  • 1 tbsp olive oil

  • 8 oz mushrooms, diced

  • 2 cloves garlic, minced

  • 2 cups fresh spinach, chopped

  • 1 cup ricotta cheese

  • ½ cup grated Parmesan

  • 1 egg (optional, for binding)

  • ½ tsp salt

  • ½ tsp black pepper

  • ½ tsp Italian seasoning

  • ½ cup shredded mozzarella (for topping)

(Optional: Red pepper flakes, fresh basil, or marinara for serving!)

Step-by-Step Instructions

1. Prep the Zucchini

  • Preheat oven to 375°F (190°C).

  • Scoop out zucchini flesh (save for filling!), leaving a ¼-inch shell.

  • Brush with olive oil, sprinkle with salt, and bake 10 mins (to soften).

2. Make the Filling

  • Heat oil in a pan. Sauté mushrooms until golden, then add garlic and spinach until wilted.

  • Mix in ricotta, Parmesan, egg (if using), salt, pepper, and seasoning.

3. Stuff & Bake

  • Fill zucchini shells with mixture. Top with mozzarella.

  • Bake 20-25 mins, until cheese is melted and golden.

4. Serve & Enjoy!

  • Garnish with fresh basil or marinara.

Pro Tips for Perfect Zucchini Boats

🔥 Extra crispy? Broil 2-3 mins at the end.
🍗 Add protein? Mix in cooked ground turkey or sausage.
🧀 Cheesier? Use goat cheese or feta for tang.
🌿 Herb boost? Stir fresh dill or parsley into the filling.

Serving Suggestions

🍝 With Pasta – Serve over zucchini noodles or spaghetti.
🥗 Light Meal – Pair with a simple salad and crusty bread.
🍅 Italian Twist – Drizzle with balsamic glaze.

Final Thoughts

These stuffed zucchini boats are a delicious, healthy way to enjoy summer squash—creamy, cheesy, and full of flavor. Will you make them for dinner? Let us know in the comments!

 

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