Zucchini Boats with Spinach

These zucchini boats stuffed with spinach mushroom ricotta make a light and delicious meal that feels indulgent without the guilt. At just one weight watchers point each, they are perfect for a healthy weeknight dinner or a satisfying snack that sneaks in some veggies effortlessly.

I first made this recipe on a busy weeknight when I needed something simple yet comforting. Now it’s a go-to for when I want a quick veggie fix that feels special but won’t weigh me down.

Ingredients

• Low fat ricotta cheese: half a cup brings creaminess and protein without excess fat. Look for fresh ricotta with minimal additives for the best texture
• Two medium zucchinis: the edible boats hold the filling and add freshness. Choose firm zucchinis with shiny skin and no soft spots
• Two cups fresh spinach or a quarter cup defrosted frozen spinach: packed with vitamins and a mild earthy flavor. Fresh is preferred but frozen works well when drained properly
• Half a cup sliced mushrooms: add a meaty texture and enhance umami. Look for firm mushrooms without dark spots
• One teaspoon minced garlic: for aromatic depth and a little warmth
• Cooking spray: to keep the pan and boats from sticking while using minimal oil
• Additional seasonings: salt and pepper or Italian herbs can amplify the flavors according to your taste

Step-by-Step Instructions

Sauté the mushrooms:

Lightly spray the pan with cooking spray and cook the sliced mushrooms over medium heat. Sauté them until they release their moisture and start to brown slightly so the flavor deepens. This step builds a savory base for the filling.

Add garlic and spinach:

When mushrooms are nearly done add the minced garlic and the fresh or well-drained frozen spinach to the pan. Cook for a few more minutes until the spinach wilts and the garlic softens but does not burn. This adds fragrance and vibrant green color to the mixture.

Mix in the ricotta cheese:

Remove the pan from heat and stir in the ricotta cheese which will mellow the bold flavors and create a creamy texture that binds the filling. Mixing while warm helps the ricotta incorporate evenly.

Prepare the zucchini boats:

Cut the zucchinis lengthwise and scoop out the seeds to form boats. The zucchini shells hold the delicious filling and bake up tender but still sturdy enough to serve.

Fill and bake:

Spoon the mushroom spinach ricotta mixture into each zucchini boat generously. Transfer them to a baking dish and bake in a preheated oven or air fryer at 350 degrees Fahrenheit for six to eight minutes. This warms through the filling and softens the zucchini slightly without becoming mushy.

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My favorite ingredient here is the ricotta cheese. It ties all the flavors together and adds a creamy richness that makes these zucchini boats feel like a treat not just healthy eating. I remember making these with my kids when they needed something comforting after school but also wanted to try a veggie dish. Their happy smiles said it all.

Storage Tips

Store leftover zucchini boats in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave until warmed through. Avoid overheating to keep the ricotta creamy and the vegetables tender but not soggy.

Ingredient Substitutions

• Swap ricotta for cottage cheese or a soft goat cheese for a different texture and tang
• Use kale or Swiss chard instead of spinach if you like stronger greens
• Button mushrooms can be replaced with cremini or portobello slices depending on preference and availability

Serving Suggestions

• Top with a sprinkle of grated Parmesan or a drizzle of balsamic glaze for extra flavor
• Serve alongside a simple mixed green salad or roasted potatoes for a balanced meal
• Pair with a crisp white wine or sparkling water with lemon for a refreshing match

Cultural Context

Stuffed vegetable dishes have roots in various cuisines around the world offering endless adaptations. These zucchini boats with spinach and mushrooms borrow from Mediterranean influences where ricotta and fresh greens are celebrated. It’s a simple way to enjoy seasonal vegetables with comforting dairy in a modern healthy style.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, just make sure to thoroughly drain and squeeze out excess water from frozen spinach before cooking to avoid excess moisture.

→ How do I prepare the zucchini boats before filling?

Cut the zucchini lengthwise and scoop out the seeds to create a hollow space for the filling.

→ What’s the best way to cook the mushrooms and spinach filling?

Sauté mushrooms with a bit of cooking spray until softened, add minced garlic and spinach, cook a few minutes, then mix in the ricotta off heat.

→ Can I bake this dish in an air fryer?

Yes, baking the filled zucchini boats at 350°F for 6-8 minutes works well in an air fryer or conventional oven.

→ What seasonings work well with this filling?

Simple additions like salt, pepper, or Italian herbs complement the mushrooms, spinach, and ricotta without overpowering the flavors.