Here’s a simple, delicious recipe for Spinach & Ricotta Stuffed Zucchini Boats 🥒🧀
Spinach & Ricotta Stuffed Zucchini Boats
Ingredients (serves 4)
- 4 medium zucchini
- 1 tbsp olive oil
- 2 cups fresh spinach (or 1 cup frozen, well-drained)
- 1 cup ricotta cheese
- ½ cup grated mozzarella (or Parmesan, or a mix)
- 1 clove garlic, minced
- ¼ tsp nutmeg (optional but great with ricotta)
- Salt & black pepper, to taste
- ¼ cup breadcrumbs (optional, for topping)
- Optional: red chili flakes, lemon zest
Instructions
- Prep the zucchini
- Preheat oven to 190°C / 375°F.
- Slice zucchini lengthwise and scoop out the center to form “boats.”
- Lightly brush with olive oil, season with salt, and bake cut-side up for 10 minutes.
- Cook the spinach
- Sauté garlic in a little olive oil for 30 seconds.
- Add spinach and cook until wilted (or heated through if frozen).
- Squeeze out excess moisture and chop finely.
- Make the filling
- In a bowl, mix ricotta, spinach, half the cheese, nutmeg, salt, pepper, and optional lemon zest.
- Stuff & bake
- Fill zucchini boats generously.
- Top with remaining cheese and breadcrumbs if using.
- Bake for 15–20 minutes, until golden and bubbling.
- Finish
- Optional: broil for 2–3 minutes for extra color.
- Garnish with chili flakes or fresh herbs.
Variations
- Protein boost: Add cooked chicken, turkey, or crumbled sausage
- Italian twist: Stir in sun-dried tomatoes or pesto
- Low-carb: Skip breadcrumbs, add more cheese
- Vegan: Use dairy-free ricotta and nutritional yeast
If you want, I can adapt this for air fryer, meal prep, or give a calorie-counted version.
