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Stuffed Zucchini Boats! I Have Never Eaten Such a Delicious Zucchini! Healthy and Easy

Stuffed zucchini boats are a delicious, healthy, and easy-to-make meal that’s packed with flavor. Tender zucchini halves are filled with a savory mixture of ricotta cheese, mushrooms, spinach, and Parmesan, then baked to perfection. This low-carb, nutrient-rich dish makes for a perfect light dinner or side dish that’s satisfying and wholesome.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-inspired
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchini halved lengthwise and scooped out
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 small onion finely chopped
  • 1 cup mushrooms chopped
  • 2 cups fresh spinach chopped
  • 1 cup ricotta cheese
  • 1/4 cup Parmesan cheese grated
  • 1/4 teaspoon red pepper flakes optional
  • Salt and pepper to taste
  • Fresh basil optional, for garnish

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the zucchini by cutting them in half lengthwise and scooping out the flesh, leaving about 1/4 inch of the shell intact. Chop the scooped-out flesh and set aside.
  3. Heat olive oil in a pan over medium heat. Add the minced garlic and chopped onion, cooking until softened (about 2-3 minutes).
  4. Add the chopped zucchini flesh, mushrooms, and spinach, cooking for another 5 minutes until tender. Remove from heat and let cool slightly.
  5. In a mixing bowl, combine the cooked vegetables, ricotta cheese, Parmesan cheese, red pepper flakes, salt, and pepper. Stir until well combined.
  6. Fill each zucchini half with the prepared mixture and place them on a baking sheet lined with parchment paper.
  7. Bake for 20-25 minutes until the zucchini is tender and the filling is golden brown.
  8. Garnish with fresh basil and serve warm.

Notes

  • Zucchini Size Matters: Choose medium-sized zucchini for the best balance of tenderness and structure. Larger zucchinis may take longer to cook, while smaller ones may not hold enough filling.
  • Make It Ahead: You can prepare the filling up to 24 hours in advance and store it in the refrigerator. When ready to bake, simply stuff the zucchini and pop them in the oven.
  • Customize the Filling: Feel free to add protein like cooked ground turkey, chicken, or sausage for a heartier meal. You can also include quinoa or lentils for a vegetarian protein boost.
  • Cheese Variations: Instead of ricotta, try cottage cheese, goat cheese, or feta for a different flavor profile. Adding shredded mozzarella or cheddar can also make it extra cheesy.