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
Scale
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.
