Step-by-Step Instructions
1. Prep the Zucchini (10 mins)
- Cut zucchini lengthwise and scoop out centers (save pulp for stir-fries!).
- Lightly brush with olive oil and place on a baking sheet.
2. Make the Filling (10 mins)
- Sauté mushrooms in oil until golden.
- Add spinach and garlic; cook until wilted (~2 mins).
- Remove from heat; mix in ricotta, mozzarella, and seasonings.
3. Stuff & Bake (20 mins)
- Divide filling among zucchini halves.
- Top with extra mozzarella.
- Bake at 375°F (190°C) for 20-25 mins until zucchini is tender and cheese is bubbly.
4. Broil (Optional)Â (2 mins)
- Broil 1-2 mins for a golden crust.
Nutritional Info (Per Serving â 1 Boat)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 12g |
| Carbs | 8g |
| Fiber | 2g |
Pro Tips
đȘÂ Cutting hack: Slice a thin strip off the zucchini bottoms so they sit flat.
đ§Â Extra flavor: Add sun-dried tomatoes or artichoke hearts to the filling.
đ±Â Vegan option: Use cashew ricotta and dairy-free cheese.
Serving Suggestions
đ With marinara sauce for dipping
đ„ Paired with a fresh arugula salad
đ Alongside garlic bread or crusty baguette
Storage & Reheating
- Fridge: Store cooked boats for up to 3 days.
- Reheat: In oven at 350°F (175°C) for 10 mins to retain texture.
Final Thoughts
These stuffed zucchini boats prove healthy eating doesnât mean sacrificing flavor! The creamy ricotta and melted mozzarella make them irresistible.
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