Vegetarian Spinach and Ricotta Zucchini Boats

Looking for a light, satisfying, and veggie-packed dish that’s easy to make and bursting with flavor? These Vegetarian Spinach and Ricotta Zucchini Boats are just the thing. Tender zucchini halves are filled with a creamy spinach and ricotta mixture, baked to perfection, and topped with golden, bubbly cheese. They’re perfect as a main course or a hearty side dish and are great for meal prep or feeding a crowd.

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Why You’ll Love This Recipe
Low-Carb & Flavor-Packed – All the comfort without the heaviness.
Wholesome & Filling – High in protein and fiber, great for a satisfying meatless meal.
Easy to Make – Simple steps with everyday ingredients.
Family-Friendly – A great way to sneak in extra veggies.
Customizable – Add your favorite herbs, spices, or cheese for a personal touch.

Ingredients You’ll Need

For the Zucchini Boats:
• 4 medium zucchini, halved lengthwise
• 1 tbsp olive oil
• Salt and black pepper to taste

For the Spinach Ricotta Filling:
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped (or ¾ cup frozen, thawed and squeezed dry)
• ¼ cup grated Parmesan cheese
• 1 egg
• 1 garlic clove, minced
• ¼ tsp dried oregano
• ¼ tsp red pepper flakes (optional)
• Salt and black pepper to taste

Topping:
• ½ cup shredded mozzarella cheese
• 1 tbsp grated Parmesan cheese
• Fresh basil or parsley for garnish

Tools You’ll Need
• Baking dish
• Spoon or melon baller
• Mixing bowl
• Knife and cutting board
• Grater
• Oven-safe foil (optional)

Step-by-Step Instructions

Step 1: Prepare the Zucchini

1. Preheat your oven to 375°F (190°C).
2. Cut the zucchini in half lengthwise and use a spoon or melon baller to scoop out the center, leaving about ¼ inch of flesh to form boats.
3. Drizzle the zucchini halves with olive oil and sprinkle with salt and pepper.
4. Place the boats in a baking dish, cut side up.

Step 2: Make the Filling

1. In a medium bowl, combine ricotta cheese, chopped spinach, Parmesan, egg, garlic, oregano, and red pepper flakes.
2. Season with salt and pepper, and mix until well combined.
3. If using frozen spinach, be sure it’s fully drained to avoid soggy filling.

Step 3: Fill the Zucchini Boats

1. Spoon the spinach-ricotta mixture evenly into each zucchini half, pressing gently to fill.
2. Sprinkle the tops with mozzarella and a little extra Parmesan for a golden, cheesy finish.

Step 4: Bake the Zucchini Boats

1. Cover the dish loosely with foil and bake for 20 minutes.
2. Remove the foil and bake uncovered for another 10–15 minutes, until the cheese is melted and lightly browned, and the zucchini is tender.

Step 5: Garnish & Serve

1. Remove from the oven and let cool for 5 minutes.
2. Sprinkle with fresh basil or parsley before serving.
3. Serve warm as a main course or side.

Tips for the Best Zucchini Boats
Don’t Over-Scoop – Leave a sturdy border so the zucchini holds the filling well.
Use Fresh or Frozen Spinach – Both work well; just be sure frozen is well-drained.
Avoid Overbaking – Zucchini should be fork-tender, not mushy.
Make It Ahead – Assemble and refrigerate up to 24 hours before baking.
Boost the Flavor – Add fresh herbs, sun-dried tomatoes, or lemon zest for a twist.

Serving Suggestions
• Light Dinner – Serve with a mixed green salad or garlic bread.
• Meal Prep – Pack in containers for a healthy weekday lunch.
• Holiday Side – Makes a beautiful, colorful vegetarian option at the table.
• With Grains – Pair with quinoa or brown rice for a hearty meal.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 3 days.
Avoid Freezing: Ricotta-based fillings can become watery when thawed.

Reheating:
Oven: Warm at 350°F (175°C) for 10–15 minutes.
Microwave: Reheat individual portions for 1–2 minutes.

Frequently Asked Questions

1. Can I make this dairy-free?
Yes, use dairy-free ricotta and shredded cheese alternatives for a vegan version.

2. Can I add other vegetables?
Absolutely—chopped mushrooms, red peppers, or sun-dried tomatoes mix in well with the ricotta.

3. Is this recipe gluten-free?
Yes! Just make sure all ingredients (especially cheeses) are labeled gluten-free.

4. What if I don’t like zucchini?
Try the same filling in bell pepper halves, eggplant slices, or even large mushrooms.

Final Thoughts
These Vegetarian Spinach and Ricotta Zucchini Boats are light, flavorful, and perfect for any meal where you want something wholesome and delicious. With their cheesy, herby filling and tender zucchini base, they’re a hit with kids and adults alike. Whether you’re cooking for family, entertaining guests, or just treating yourself to a veggie-packed dish, this recipe delivers big on flavor and nutrition.

Try them today and let me know how they turned out! Don’t forget to share your creations and leave a review.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: Italian-Inspired

Nutritional Information (Per Serving):
Calories: 220 | Protein: 13g | Carbohydrates: 8g | Fat: 15g | Fiber: 2g | Sodium: 310mg

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