If you are looking for a comforting yet fresh dish that feels like a warm embrace, this Easy Ricotta Spinach Stuffed Zucchini Boats Recipe is an absolute must-try. It combines the delicate creaminess of ricotta, the vibrant earthiness of spinach, and the tender bite of roasted zucchini to create a harmonious blend of flavors and textures that’s as pleasing to the eye as it is to the palate. Whether you’re cooking for a casual weeknight dinner or a small gathering, these zucchini boats bring elegance and simplicity to your table in every bite.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step to nailing this recipe. Each one plays a key role, from the fresh zucchini’s tender crunch to the silky ricotta that binds the filling together with a luscious smoothness.
- 2 medium zucchini: Choose firm, fresh zucchini about 6-8 inches long for perfect boat shapes and tender flesh.
- 1 tablespoon olive oil: Use extra virgin olive oil for the best flavor and a beautiful golden roast.
- Salt and pepper to taste: Essential for seasoning and bringing out natural flavors.
- 1 cup ricotta cheese: Whole-milk ricotta adds creaminess and richness to the filling.
- 2 cups fresh spinach: Wilted and chopped, it provides a bright green pop and nutritious boost.
- 2 cloves garlic: Minced for a fragrant, savory depth to the filling.
- 1/4 cup Parmesan cheese: Grated for a nutty, salty kick that complements the ricotta.
- 1 large egg: Acts as a natural binder, keeping everything perfectly filled without falling apart.
- 1/4 teaspoon red pepper flakes (optional): Adds a subtle heat that livens up the savory notes.
- 1/4 cup fresh basil or parsley: Chopped herbs add freshness and a hint of herbal brightness.
- 1 cup mozzarella cheese: Shredded to create a melty, golden topping that pulls everyone in.
- 1/4 cup breadcrumbs (optional): Adds a delightful crunchy topping that contrasts beautifully with the soft filling.
How to Make Easy Ricotta Spinach Stuffed Zucchini Boats Recipe
Step 1: Prepare and Roast the Zucchini
Start by preheating your oven to 375°F, getting it nice and hot while you prep the zucchini. Slice each zucchini in half lengthwise and scoop out the seeds carefully—this creates a perfect hollow for the filling. Brush each half with olive oil and season with salt and pepper to highlight their natural flavor. Arrange the zucchini boats cut-side up on a baking sheet and roast them for 10 minutes until they’re tender yet still firm enough to hold the filling.
Step 2: Make the Ricotta Spinach Filling
While the zucchini roasts, heat a tablespoon of olive oil in a skillet over medium heat. Sauté the minced garlic for about a minute until fragrant but not browned. Add the fresh spinach and cook for 2-3 minutes, just until it wilts to a vibrant green color. Transfer the spinach to a bowl and mix in the ricotta, Parmesan, egg, red pepper flakes (if using), salt, and chopped herbs. Stir everything together until it’s smooth and well combined—this filling is the heart of the recipe, marrying creamy textures with herbal freshness.
Step 3: Stuff and Bake the Zucchini Boats
Now for the fun part—spoon the luscious ricotta-spinach mixture evenly into each roasted zucchini boat. Level the tops gently with a spoon so the filling bakes evenly. Sprinkle shredded mozzarella generously on top, then add the optional breadcrumbs for a bit of crunch. Bake in the preheated oven for 15 to 18 minutes, or until the cheese melts and turns a gorgeous golden color. Let the zucchini boats rest for 5 minutes once out of the oven to let the filling set beautifully.
How to Serve Easy Ricotta Spinach Stuffed Zucchini Boats Recipe
Garnishes
To elevate your zucchini boats, sprinkle freshly chopped basil or parsley over the top right before serving. A drizzle of quality extra virgin olive oil or a few cracked black pepper flakes can bring a little extra zing and visual appeal.
Side Dishes
This recipe pairs wonderfully with a crisp, green salad dressed in lemon vinaigrette or roasted cherry tomatoes for a bright, acidic contrast. For something heartier, a crusty slice of garlic bread or a simple quinoa salad complements the creamy filling and tender zucchini beautifully.
Creative Ways to Present
For a stunning presentation, serve the zucchini boats on a large platter garnished with fresh herb sprigs and lemon wedges. Alternatively, hollow out mini zucchinis to create delightful bite-sized appetizers perfect for parties or festive occasions.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, place the zucchini boats in an airtight container and store them in the refrigerator for up to 3 days. They keep their flavor well and make an excellent next-day lunch or snack.
Freezing
While freezing can affect the zucchini’s texture slightly, you can freeze these boats for up to 2 months. Wrap each one tightly in plastic wrap and then foil to protect from freezer burn. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftover zucchini boats in a 350°F oven for 15-20 minutes until warmed through and the cheese melts again. Avoid microwaving if possible to keep the zucchini from becoming too soggy, but it works well in a pinch.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach. Just be sure to thaw it completely and squeeze out any excess water before mixing it into the filling to avoid sogginess.
Is there a dairy-free alternative for this recipe?
Absolutely! Swap the ricotta and cheeses with plant-based versions. Use silken tofu blended with nutritional yeast and lemon for a creamy dairy-free filling.
Can I add other vegetables to the filling?
Certainly! Finely chopped mushrooms, bell peppers, or sun-dried tomatoes make fantastic additions, adding complexity and extra flavor.
How spicy does the red pepper flakes make the dish?
The red pepper flakes add just a mild, pleasant heat that balances the creaminess—feel free to omit or adjust according to your spice preference.
What if I don’t have fresh herbs on hand?
Dried herbs like basil or parsley can be used instead, but use smaller amounts (about one-third) since dried herbs have a more concentrated flavor.
Final Thoughts
If you’re craving something fresh, flavorful, and comforting all in one bite, you really can’t go wrong with this Easy Ricotta Spinach Stuffed Zucchini Boats Recipe. It’s a beautiful way to enjoy summer squash with a filling that feels indulgent yet wholesome. I hope you’ll give this recipe a try—it just might become your new favorite way to savor zucchini!
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Easy Ricotta Spinach Stuffed Zucchini Boats Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Vegetarian Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Easy Ricotta Spinach Stuffed Zucchini Boats recipe offers a nutritious and flavorful way to enjoy fresh zucchini. Tender roasted zucchini halves are filled with a creamy mixture of ricotta cheese, sautéed spinach, garlic, Parmesan, and fresh herbs, then topped with melted mozzarella and golden breadcrumbs. Perfect as a light meal or side dish, this recipe combines bold flavors and simple ingredients in just 45 minutes.
Ingredients
Zucchini Boats
- 2 medium zucchini (6–8 inches long, firm and fresh)
- 1 tablespoon extra virgin olive oil
- Salt, to taste
- Pepper, to taste
Ricotta Spinach Filling
- 1 cup whole-milk ricotta cheese
- 2 cups fresh spinach, wilted and chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil or parsley, chopped
Topping
- 1 cup shredded mozzarella cheese
- 1/4 cup breadcrumbs (optional)
Instructions
- Preparation: Preheat your oven to 375°F (190°C) to get it ready for roasting the zucchini. Meanwhile, wash and dry the zucchini.
- Prepare Zucchini: Slice each zucchini lengthwise in half and scoop out the seeds carefully to create boats. Brush the inside of each half with olive oil, then season generously with salt and pepper.
- Roast Zucchini: Arrange the zucchini halves cut-side up on a baking sheet. Roast them in the preheated oven for 10 minutes until slightly tender but still firm enough to hold the filling.
- Sauté Spinach and Garlic: While zucchini roasts, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, then add fresh spinach and cook for 2-3 minutes until it wilts and turns bright green.
- Make Ricotta Filling: Transfer the sautéed spinach and garlic to a bowl. Combine with ricotta cheese, grated Parmesan, the large egg, red pepper flakes (if using), salt to taste, and chopped fresh basil or parsley. Mix everything thoroughly until smooth and well combined.
- Stuff the Zucchini Boats: Spoon the ricotta-spinach mixture evenly into each roasted zucchini half, smoothing the tops for even cooking and browning.
- Add Toppings and Bake: Sprinkle shredded mozzarella cheese over each filled zucchini boat. If desired, add breadcrumbs on top for extra crunch. Return to the oven and bake at 375°F for 15-18 minutes, or until the cheese is melted, bubbly, and golden brown.
- Rest and Serve: Remove the zucchini boats from the oven and allow them to cool and set for about 5 minutes before serving, which helps the filling hold together better.
Notes
- Use whole-milk ricotta for a creamier texture and richer flavor.
- Breadcrumbs are optional but add a delightful crispy topping.
- Fresh herbs like basil or parsley brighten the filling—feel free to use one or a combination.
- Red pepper flakes add a mild heat but can be omitted for a milder dish.
- These zucchini boats can be prepared ahead, stuffed, covered, and refrigerated before baking.
- For a lower-carb option, skip the breadcrumbs or use almond flour as a substitute.
