Learn2Vibe

How to Make Spinach and Ricotta Stuffed Zucchini Boats

Transform ordinary zucchini into an extraordinary meal with this Spinach and Ricotta Stuffed Zucchini Boats recipe. This dish combines the freshness of zucchini with a rich, creamy filling of spinach and ricotta, all baked to golden perfection. It's a delightful way to incorporate more vegetables into your diet without sacrificing flavor.

Create your own plan

Learn2Vibe AI

Online

AI

What do you want to cook?

Login or Sign Up Required

You need to be logged in to save this plan to your profile.

LoginSign Up

Recipe Details

Prep Time

20 minutes

Cook Time

30 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Delicious zucchini boats filled with a creamy spinach and ricotta mixture, then baked to perfection. This dish is a perfect blend of healthy vegetables and indulgent cheese.

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
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup breadcrumbs
  • 2 tablespoons olive oil
  • 1/4 cup shredded mozzarella cheese (optional)

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 boats, leaving about 1/4 inch thickness around the edges.

  3. Place the zucchini boats on a baking sheet lined with parchment paper.

  4. In a large bowl, mix together the chopped spinach, ricotta cheese, Parmesan cheese, egg, minced garlic, chopped basil, salt, and pepper.

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

  6. In a small bowl, mix the breadcrumbs with olive oil. Sprinkle this mixture over the stuffed zucchini.

  7. If using, sprinkle shredded mozzarella cheese on top.

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

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

Chef's Notes

  • For a crispier top, broil the zucchini boats for the last 2-3 minutes of cooking, watching carefully to prevent burning.
  • You can substitute the spinach with other leafy greens like kale or Swiss chard.
  • To make this recipe gluten-free, use gluten-free breadcrumbs or omit them entirely.
  • Leftover stuffed zucchini can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes.

Nutritional Info

Per serving (1 stuffed zucchini boat): Approximately 250 calories, 15g protein, 18g carbohydrates, 15g fat. This dish is high in vitamins A and C, calcium, and fiber. The zucchini provides a low-calorie base, while the ricotta and spinach offer protein and essential nutrients.

Serving Suggestions

Serve these Spinach and Ricotta Stuffed Zucchini Boats as a main course with a side of mixed greens or a light tomato salad. They also pair well with a crusty whole grain bread to soak up any extra filling. For a complete Italian-inspired meal, serve with a glass of crisp white wine like Pinot Grigio. These boats make an impressive vegetarian option for dinner parties or a satisfying weeknight meal.