SPINACH, MUSHROOM & RICOTTA STUFFED ZUCCHINI BOATS


  • 4 medium zucchinis, halved lengthwise

  • 1 tsp salt (for drawing out moisture)

✅ The Filling

  • 1 tbsp olive oil

  • 8 oz cremini mushrooms, diced

  • 3 garlic cloves, minced

  • 2 cups fresh spinach, chopped

  • 1 cup ricotta (whole milk for creaminess)

  • ½ cup shredded mozzarella

  • ¼ cup grated Parmesan

  • 1 tsp Italian seasoning

  • ½ tsp red pepper flakes (optional)

✅ The Topping

  • ¼ cup Panko breadcrumbs (omit for keto)

  • 2 tbsp melted butter

👩🍳 STEP-BY-STEP

1. Prep the Zucchini

  1. Scoop out centers (save pulp for filling!), sprinkle with salt, let sit 10 mins. Pat dry.

2. Make the Filling

  1. Sauté mushrooms in oil 5 mins. Add garlic + spinach, cook 2 mins.

  2. Mix in ricotta, mozzarella, Parmesan, spices, and zucchini pulp.

3. Stuff & Bake

  1. Fill zucchini boats, top with buttered Panko.

  2. Bake at 400°F (200°C) for 20-25 mins until golden.

💡 PRO TIPS

🔸 Extra flavor? Add sun-dried tomatoes or bacon bits.
🔸 Make ahead? Assemble (unbaked), refrigerate overnight.
🔸 No breadcrumbs? Use crushed pork rinds (keto).