Sick of boring chicken and broccoli? Shake up your meal plan with these flavor-packed Zucchini Boats!

Stuffed with spinach, mushrooms, and creamy ricotta, they’re a healthy option that’s actually enjoyable.

Even if zucchini isn’t your usual go-to, this recipe might just make you a fan.

Ingredients

2 medium zucchini
1 tbsp extra virgin olive oil
2 cups fresh spinach (or ¼ cup thawed frozen spinach)
½ cup sliced mushrooms
1 tsp minced garlic
1 tbsp fresh chopped basil
½ cup ricotta cheese
¼ cup shredded mozzarella cheese
¼ tsp kosher salt
Pinch of black pepper

Instructions

Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or grease lightly.

Step 2: Slice the zucchini lengthwise and scoop out the seeds to form a “boat,” leaving a ¼-inch border.

Arrange on the sheet, drizzle with olive oil, and season with salt and pepper.

Step 3: Heat olive oil in a skillet over medium heat.

Add garlic and sauté for 30 seconds. Cook mushrooms for 3–4 minutes until softened.

Add spinach and cook until wilted (2–3 minutes). Stir in chopped basil and let cool slightly.

Step 4: In a bowl, mix the spinach-mushroom mixture with ricotta until combined.

Step 5: Fill each zucchini half with the ricotta mixture. Sprinkle mozzarella evenly over the tops.

Step 6: Bake for 20–25 minutes until the zucchini is tender and cheese is golden.

Cool slightly, garnish with fresh basil if desired, and serve.

Frequently Asked Questions (FAQs)

1. Can I use other types of cheese?

Yes, goat cheese or cream cheese would work well as substitutes for ricotta.

2. Can I prepare these in advance?

Absolutely! Assemble them and refrigerate until ready to bake.

3. What if I don’t like mushrooms?

You can replace mushrooms with diced bell peppers, onions, or even cooked sausage.

4. Can I make this dish vegan?

Yes, swap the ricotta and mozzarella with plant-based alternatives.

5. Can I freeze leftover zucchini boats?

Yes, freeze them after baking in an airtight container for up to 2 months.