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How to Make Cheesy Spinach-Stuffed Zucchini Boats

These Cheesy Spinach-Stuffed Zucchini Boats are a delicious and nutritious way to enjoy your vegetables. Tender zucchini halves are hollowed out and filled with a savory mixture of spinach, ricotta, and mozzarella cheese, then baked to perfection. It's a versatile dish that can be served as a main course or a side dish.

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Recipe Details

Prep Time

20 minutes

Cook Time

30 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Spinach and Cheese Stuffed Zucchini is a delightful, low-carb dish that combines the freshness of zucchini with a creamy, cheesy spinach filling. It's a perfect way to enjoy your vegetables in a flavorful, satisfying meal.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 4 medium zucchini
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 large egg
  • 1/4 cup fresh basil, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 1/4 cup breadcrumbs (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C).

  2. Wash the zucchini and cut them in half lengthwise. Using a spoon, scoop out the seeds and some of the flesh to create a boat shape, leaving about 1/4 inch thickness around the edges.

  3. In a large bowl, mix together the chopped spinach, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, minced garlic, egg, chopped basil, salt, and pepper.

  4. Brush the zucchini boats with olive oil and place them in a large baking dish.

  5. Spoon the spinach and cheese mixture into each zucchini boat, distributing it evenly.

  6. Sprinkle the remaining 1/2 cup of mozzarella cheese over the tops of the stuffed zucchini.

  7. If desired, sprinkle breadcrumbs over the cheese for added crunch.

  8. Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is melted and lightly golden.

  9. Remove from the oven and let cool for 5 minutes before serving.

Chef's Notes

  • For a meatier version, add 1/2 cup of cooked, crumbled Italian sausage to the filling mixture.
  • You can substitute frozen spinach for fresh; just be sure to thaw and squeeze out excess moisture before using.
  • These zucchini boats can be prepared ahead of time and refrigerated for up to 24 hours before baking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • For a gluten-free version, omit the breadcrumbs or use gluten-free breadcrumbs.

Nutritional Info

Per serving (2 zucchini halves): Approximately 300 calories, 20g protein, 15g carbohydrates, 20g fat. This dish is high in vitamins A and C, calcium, and iron. It's a good source of fiber and provides a balanced mix of protein and healthy fats.

Serving Suggestions

  • Serve these zucchini boats as a main course with a side salad or crusty bread.
  • They also make an excellent side dish for grilled chicken or fish.
  • For a complete vegetarian meal, pair with quinoa or brown rice.
  • Garnish with additional fresh basil or a sprinkle of red pepper flakes for extra flavor.
  • These are great for meal prep and can be enjoyed hot or at room temperature for lunch the next day.