Description
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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Ingredients
For the Zucchini Boats:
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4 medium zucchinis
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1 tbsp olive oil
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Salt and black pepper to taste
For the Filling:
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1 cup ricotta cheese
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1 cup fresh spinach (chopped and lightly sautéed)
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¼ cup grated Parmesan cheese
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¼ cup shredded mozzarella cheese (plus more for topping)
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1 egg (beaten)
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1 clove garlic (minced)
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½ tsp Italian seasoning
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Salt and black pepper to taste
Optional Add-Ins:
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¼ cup sun-dried tomatoes (chopped)
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2 tbsp chopped basil or parsley
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A pinch of red pepper flakes for heat
For Garnish:
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Extra Parmesan cheese
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Fresh herbs (parsley or basil)
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Cracked black pepper
Instructions
Step 1: Prepare the Zucchini Boats
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Preheat oven to 375°F (190°C).
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Slice zucchinis in half lengthwise and scoop out the centers to create “boats,” leaving a ¼-inch border.
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Brush lightly with olive oil and season with salt and pepper.
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Arrange in a baking dish or on a lined baking sheet.
Step 2: Make the Filling
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In a skillet, sauté chopped spinach for 1-2 minutes until wilted. Let cool slightly.
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In a mixing bowl, combine ricotta, sautéed spinach, Parmesan, mozzarella, egg, garlic, Italian seasoning, salt, and pepper.
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Mix well until fully combined. Stir in optional add-ins if using.
Step 3: Fill and Top the Zucchini
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Spoon the filling evenly into each zucchini half, pressing it in slightly.
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Sprinkle extra mozzarella and Parmesan on top for a golden finish.
Step 4: Bake the Zucchini Boats
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Bake for 25–30 minutes, or until zucchini is tender and cheese is bubbly and slightly browned.
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Remove from oven and let cool for a few minutes before serving.
Step 5: Garnish and Serve
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Top with chopped fresh herbs and cracked black pepper.
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Serve warm as a main dish or hearty side.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: American