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Zucchini boats stuffed with spinach mushroom ricotta are an easy, flavorful way to eat more vegetables without giving up comfort. These boats are packed with creamy ricotta, sautéed mushrooms, and garlicky spinach, all nestled into tender zucchini. They’re light enough for lunch, hearty enough for dinner, and take just minutes to prep. With only 1 Weight Watchers point per serving, this recipe is perfect for anyone eating more mindfully. Whether you’re new to veggie-focused meals or looking for something quick and satisfying, zucchini boats stuffed with spinach mushroom ricotta make a delicious, no-fuss choice.
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Zucchini Boats Stuffed with Spinach Mushroom Ricotta
- Total Time: 18 minutes
- Yield: 4 servings 1x
Description
These zucchini boats stuffed with spinach mushroom ricotta are packed with flavor, easy to make, and only 1 Weight Watchers point per serving. A perfect healthy dinner or light lunch.
Ingredients
2 medium zucchini
1/2 cup low-fat ricotta cheese
2 cups fresh spinach or 1/4 cup frozen spinach (squeezed dry)
1/2 cup sliced mushrooms
1 tsp minced garlic
Salt and pepper to taste
Cooking spray
Instructions
1. Preheat oven or air fryer to 350°F.
2. Slice zucchini in half lengthwise and scoop out the seeds.
3. Spray a skillet with cooking spray and sauté mushrooms until soft.
4. Add garlic and spinach, cook for 2 to 3 minutes.
5. Remove from heat, stir in ricotta, season with salt and pepper.
6. Spoon mixture into zucchini boats.
7. Bake for 6 to 8 minutes until warm and slightly golden.
8. Serve hot.
Notes
Use Italian seasoning or crushed red pepper for more flavor.
You can freeze assembled boats before baking.
Use fresh spinach for a brighter green filling.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 85
- Sugar: 2g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Why Zucchini Boats Stuffed with Spinach Mushroom Ricotta Became a Regular in My Kitchen
Why this recipe means something to me
The first time I made zucchini boats stuffed with spinach mushroom ricotta, it was a last-minute decision. I had zucchini, a bit of ricotta, and mushrooms left over from other meals. I sliced, scooped, sautéed, and baked. What came out of the oven surprised me. The boats were bubbling, golden, and full of flavor.
Growing up, my grandmother often stuffed vegetables. Her kitchen always smelled like garlic and herbs. She used whatever was fresh and made it feel like magic. These zucchini boats remind me of her cooking. Simple. Honest. Comforting.
What makes these zucchini boats worth repeating
These boats hit that rare balance. They’re cheesy but light, hearty but low in calories. The mushrooms give the filling a savory depth. The spinach brings freshness. The ricotta melts into a creamy texture that’s cozy without being heavy.
This dish is one I now make on repeat. I’ve paired it with recipes like the cheesy beef fajita dirty rice casserole for family dinners. The contrast in flavors and textures works beautifully. For lighter days, it’s perfect on its own.
Ingredients & Preparation
Simple ingredients, bold flavor
Making zucchini boats stuffed with spinach mushroom ricotta requires just a few kitchen basics. Here’s everything you’ll need:
| Ingredient | Amount |
|---|---|
| Medium zucchini | 2 |
| Low-fat ricotta cheese | 1/2 cup |
| Fresh spinach (or 1/4 cup frozen) | 2 cups |
| Sliced mushrooms | 1/2 cup |
| Minced garlic | 1 teaspoon |
How to prepare zucchini boats stuffed with spinach mushroom ricotta
Preheat your oven or air fryer to 350°F. Cut the zucchini lengthwise and scoop out the centers with a spoon. This gives you the boat shape.
Spray a pan lightly with oil. Sauté the mushrooms until soft. Add garlic and spinach. Cook until the spinach is wilted. Remove the pan from heat, stir in the ricotta, and season.
Spoon the filling into each zucchini half. Press it in gently. Bake for 6 to 8 minutes until the filling is warm and slightly golden.
They’re great served with the shrimp and spinach casserole or as a main on their own.
Variations and Serving Ideas
Ways to customize the filling or boost protein
You can easily change this recipe to fit your taste. Add chopped cooked chicken, turkey, or ground beef to the ricotta mix. Sprinkle in Parmesan or mozzarella for extra richness.
Want spice? A dash of red pepper flakes or a spoon of pesto in the filling changes the flavor completely. You can also swap mushrooms for chopped bell peppers or shredded carrots.
Serving and storage tips that keep it easy
These zucchini boats stuffed with spinach mushroom ricotta are best fresh, but they store well too. Keep leftovers in an airtight container in the fridge for up to three days.
You can freeze them before baking. Just assemble, wrap, and freeze. Bake straight from frozen, adding 5 extra minutes.
They pair well with light sides or full meals like the loaded Greek fries or cucumber ranch crack salad.
FAQs and Final Thoughts on Zucchini Boats Stuffed with Spinach Mushroom Ricotta
Your top questions answered
FAQ
How do I keep zucchini from going soggy?
Don’t overbake. Also, squeeze moisture from spinach before mixing.
Can I freeze them?
Yes. Freeze unbaked boats. Bake from frozen, adding a few minutes.
What goes well with them?
They match with fresh salads, roasted vegetables, or baked pasta dishes.
Why this recipe works every time
Zucchini boats stuffed with spinach mushroom ricotta are flavorful, light, and adaptable. They let you eat more vegetables without feeling like you’re giving anything up. You can make them for yourself, pack them for lunch, or serve them to guests with confidence.
