Ingredients
For the Zucchini Boats
- 4 medium zucchini, halved lengthwise
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Ricotta Filling
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- 1 teaspoon garlic powder (or 2 cloves minced garlic)
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional, for spice)
For the Topping
- ½ cup mozzarella cheese, shredded
- ½ cup sautéed mushrooms
- ¼ teaspoon red pepper flakes (optional)
Instructions
1. Prepare the Zucchini
- Preheat oven to 375°F (190°C).
- Cut zucchini in half lengthwise and scoop out the flesh using a spoon, leaving a thin border.
- Drizzle with olive oil, salt, and pepper, then bake for 10 minutes to soften.
2. Make the Filling
- In a bowl, mix ricotta, Parmesan, spinach, garlic powder, and Italian seasoning until combined.
3. Stuff & Bake
- Spoon the ricotta mixture into the pre-baked zucchini boats.
- Top with sautéed mushrooms and shredded mozzarella.
- Bake for 20 minutes, or until cheese is bubbly and golden.
4. Serve & Enjoy
- Sprinkle with red pepper flakes for a slight kick.
- Serve warm as a main dish or side.
Notes
Tips for the Best Stuffed Zucchini
🔹 Pre-bake the zucchini – This keeps them from being too firm after baking.
🔹 Drain excess moisture – Pat the zucchini dry after scooping to prevent sogginess.
🔹 Mix up the fillings – Add chopped sundried tomatoes, caramelized onions, or feta for variety.
🔹 Use a sharp knife – A small paring knife makes scooping out the zucchini easier.