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Golden-baked stuffed zucchini boats with ricotta and spinach, garnished with fresh herbs, served with a side salad.

Stuffed Zucchini Boats with Ricotta and Spinach

These healthy, delicious zucchini boats are filled with a creamy ricotta-spinach mixture and baked to perfection. A low-carb, gluten-free, and vegetarian-friendly meal that’s both nutritious and satisfying. Perfect for any meal, from weeknight dinners to a special occasion!
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Prep Time 15 minutes
Cook Time 25 minutes
resting time 5 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Mediterranean
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchinis
  • 1 cup ricotta cheese
  • 1 cup cooked spinach drained
  • 1/2 cup mozzarella cheese optional
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste
  • Olive oil for drizzling

Equipment

  • Baking Sheet
  • Spoon
  • Knife
  • bowl
  • Baking dish

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Slice the zucchinis in half lengthwise and scoop out the seeds to create the boat shape.
  3. Drizzle the zucchini halves with olive oil, and season with salt and pepper. Place them on a baking sheet.
  4. In a bowl, mix ricotta cheese, cooked spinach, garlic, oregano, basil, salt, and pepper.
  5. Stuff the zucchini boats with the ricotta-spinach mixture. Optionally top with mozzarella cheese.
  6. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden.
  7. Let rest for 5 minutes before serving.

Notes

  • You can freeze the stuffed zucchini boats before baking. To bake, simply add a few extra minutes to the cook time.
  • Add ground turkey or tofu to the ricotta filling for extra protein.