Vegetarian Spinach and Ricotta Zucchini Boats

Looking for a light, healthy, and flavorful vegetarian dish that’s perfect for lunch or dinner? These Vegetarian Spinach and Ricotta Zucchini Boats are a delightful combination of creamy cheese, tender spinach, and fresh zucchini. Baked until bubbly and golden, they’re simple to make and satisfyingly delicious.

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Why You’ll Love This Recipe
Low-Carb & Nutritious – Packed with veggies, fiber, and protein.
Creamy & Comforting – Ricotta and spinach bring rich, cheesy flavor.
Easy to Make – Minimal prep and simple ingredients.
Customizable – Add herbs, spices, or other veggies to suit your taste.
Great for Meal Prep – Reheats well for a tasty next-day lunch.

Ingredients You’ll Need

For the Zucchini Boats:

• 4 medium zucchinis
• 1 tbsp olive oil
• Salt and black pepper to taste

For the Filling:

• 1 cup ricotta cheese
• 1 cup fresh spinach (chopped and lightly sautéed)
• ¼ cup grated Parmesan cheese
• ¼ cup shredded mozzarella cheese (plus more for topping)
• 1 egg (beaten)
• 1 clove garlic (minced)
• ½ tsp Italian seasoning
• Salt and black pepper to taste

Optional Add-Ins:

• ¼ cup sun-dried tomatoes (chopped)
• 2 tbsp chopped basil or parsley
• A pinch of red pepper flakes for heat

For Garnish:

• Extra Parmesan cheese
• Fresh herbs (parsley or basil)
• Cracked black pepper

Tools You’ll Need

• Baking dish or sheet
• Spoon or melon baller
• Skillet (for spinach)
• Mixing bowl
• Knife and cutting board

Step-by-Step Instructions

Step 1: Prepare the Zucchini Boats

1. Preheat oven to 375°F (190°C).
2. Slice zucchinis in half lengthwise and scoop out the centers to create “boats,” leaving a ¼-inch border.
3. Brush lightly with olive oil and season with salt and pepper.
4. Arrange in a baking dish or on a lined baking sheet.

Step 2: Make the Filling

1. In a skillet, sauté chopped spinach for 1-2 minutes until wilted. Let cool slightly.
2. In a mixing bowl, combine ricotta, sautéed spinach, Parmesan, mozzarella, egg, garlic, Italian seasoning, salt, and pepper.
3. Mix well until fully combined. Stir in optional add-ins if using.

Step 3: Fill and Top the Zucchini

1. Spoon the filling evenly into each zucchini half, pressing it in slightly.
2. Sprinkle extra mozzarella and Parmesan on top for a golden finish.

Step 4: Bake the Zucchini Boats

1. Bake for 25–30 minutes, or until zucchini is tender and cheese is bubbly and slightly browned.
2. Remove from oven and let cool for a few minutes before serving.

Step 5: Garnish and Serve

1. Top with chopped fresh herbs and cracked black pepper.
2. Serve warm as a main dish or hearty side.

Tips for Success
Don’t Over-Scoop – Leave enough zucchini flesh so the boats stay sturdy.
Pre-Cook Spinach – Wilting it removes excess moisture and prevents sogginess.
Use Full-Fat Ricotta – For the creamiest, richest texture.
Bake Until Bubbly – Let the cheese melt and brown slightly for best flavor.
Mix It Up – Try kale instead of spinach or add mushrooms to the filling.

Serving Suggestions

• With Garlic Bread – A perfect side for scooping up extra filling.
• Over Quinoa or Rice – To make it a more filling meal.
• With a Side Salad – A fresh green salad complements the richness.
• As a Light Dinner – Serve with roasted vegetables or soup.

How to Store & Reheat

Storing:

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw before reheating.

Reheating:

• Oven: Bake at 350°F for 10–12 minutes until heated through.
• Microwave: Heat in 30-second intervals, covered, until warm.

Frequently Asked Questions

1. Can I make this vegan?
   Yes! Use dairy-free ricotta, skip the egg, and sub with plant-based cheese.
2. Can I prep these in advance?
   Definitely. Assemble and refrigerate, then bake when ready to serve.
3. Do I need to peel the zucchini?
   Nope! The skin helps hold the shape and is perfectly edible.
4. What if I don’t have ricotta?
   Cottage cheese, blended for smoothness, or cream cheese can work in a pinch.
5. Can I grill them instead?
   Yes—place filled boats on foil and grill on medium heat until cooked through.

Final Thoughts
These Vegetarian Spinach and Ricotta Zucchini Boats are a fresh, flavorful, and comforting dish that fits beautifully into a healthy lifestyle. Whether you’re vegetarian or just looking to enjoy more veggies, this recipe is a satisfying and creative way to make zucchini the star of your meal.

Try them out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see your veggie creations.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 210 | Protein: 10g | Carbohydrates: 8g | Fat: 15g | Fiber: 2g | Sodium: 240mg

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