Looking for a fresh spin on your usual weeknight dinner lineup can feel like a constant challenge. Between juggling work deadlines, after-school activities, and trying to keep things healthy, it’s easy to fall back on the same old meals week after week.
That’s where these ricotta cheese zucchini boats come in: they’re light but filling, super easy to prep ahead, and can be customized with whatever cheese and toppings your family prefers. Plus, they’re a clever way to sneak more vegetables onto everyone’s plate without any complaints.
Why You’ll Love These Zucchini Boats
- Low-carb and keto-friendly – These zucchini boats swap traditional pasta for vegetables, making them perfect for anyone watching their carb intake or following a keto diet.
- Quick weeknight dinner – Ready in under an hour, this recipe fits perfectly into your busy schedule while still delivering a homemade, satisfying meal.
- Customizable recipe – You can easily swap out vegetables or cheese based on what you have in your fridge, and adjust the spice level to your taste.
- Vegetarian-friendly – Packed with ricotta, mushrooms, and spinach, these boats offer a protein-rich meal that will satisfy vegetarians and meat-eaters alike.
- Make-ahead friendly – You can prep these boats in advance and pop them in the oven when you’re ready to eat, making them perfect for meal prep or busy days.
What Kind of Zucchini Should I Use?
For zucchini boats, you’ll want to look for medium-sized zucchini that are straight and uniform in shape – this makes them easier to hollow out and fill. Try to pick ones that are about 6-8 inches long and 2-3 inches wide, as these are perfect for individual servings. Avoid super large zucchini since they tend to be more watery and have larger seeds, which can make your boats soggy. When shopping, choose zucchini that feel firm and heavy for their size, with smooth, unblemished dark green skin. If you’re growing your own, harvest them when they’re still young and tender for the best flavor and texture.
Options for Substitutions
This zucchini boat recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:
- Zucchini: If you can’t find zucchini, yellow summer squash works just as well. You could even use small eggplants, though you’ll need to cook them a bit longer to get them tender.
- Ricotta cheese: Don’t have ricotta? Try cottage cheese (just drain and blend it first for a smoother texture) or a mixture of cream cheese and Greek yogurt (use equal parts of each).
- Mushrooms: Any mushroom variety works here – button, cremini, or portobello. You can also skip them and add more spinach or even diced bell peppers instead.
- Spinach: Feel free to swap fresh spinach with frozen (just make sure to drain it well), or use other greens like Swiss chard or kale – just cook them a bit longer.
- Parmesan cheese: Romano or Pecorino make good substitutes. If you’re out of hard Italian cheese, try shredded mozzarella for a different but still tasty finish.
- Fresh basil: While fresh basil adds nice flavor, you can use dried basil (about 1 teaspoon), fresh parsley, or even dried Italian herb blend as alternatives.
Watch Out for These Mistakes While Cooking
The biggest challenge when making zucchini boats is dealing with excess moisture – be sure to scoop out the seeds carefully and pat the zucchini dry with paper towels before filling, or you’ll end up with a watery mess at the bottom of your baking dish. A common mistake is not pre-cooking the zucchini boats for about 10 minutes before adding the filling, which helps prevent the final dish from becoming too soggy and ensures the zucchini cooks evenly. To get the best texture in your filling, make sure to cook the mushrooms and spinach until all their liquid has evaporated – rushing this step will make your filling too wet and compromise the final result. For perfectly cooked boats, keep an eye on the cheese topping during the final few minutes of baking – you want it just lightly golden, not brown and crusty, which can make the dish too dry.
What to Serve With Zucchini Boats?
These cheesy zucchini boats make a fantastic main dish that pairs really well with simple sides to round out your meal. A bowl of fluffy rice or quinoa works great to soak up any extra cheese and vegetables that might fall out of the boats. For a complete Italian-inspired dinner, serve them alongside a fresh green salad dressed with lemon vinaigrette or some garlic bread to mop up all the good stuff. If you’re keeping things low-carb, try serving these boats with cauliflower rice or a side of roasted cherry tomatoes – the flavors go perfectly together!
Storage Instructions
Keep Fresh: These yummy zucchini boats can hang out in your fridge for up to 3 days. Just let them cool down completely, then pop them in an airtight container. The ricotta filling might release a little liquid over time, but don’t worry – that’s totally normal!
Make Ahead: Want to prep these in advance? You can assemble the boats up to 24 hours before baking – just keep them covered in the fridge. This is super handy when you’re planning a dinner party or want to get ahead on meal prep.
Warm Up: When you’re ready to enjoy your leftover boats, pop them in the oven at 350°F for about 10-15 minutes until they’re heated through. You can also use the microwave for about 1-2 minutes if you’re in a hurry, though the zucchini might be a bit softer this way.
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 30-35 g
- Fat: 45-50 g
- Carbohydrates: 30-35 g
Ingredients
- 4 medium zucchinis, sliced lengthwise
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced finely
- 1 small onion, diced finely
- 1 cup chopped fresh mushrooms
- 2 cups roughly chopped spinach
- 1 cup ricotta cheese made with whole milk
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional for spiciness)
- Salt and ground black pepper to taste
- Fresh basil leaves for topping
Step 1: Prepare the Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C).
Line a baking sheet with parchment paper for easy cleanup and to prevent the zucchini boats from sticking during baking.
Step 2: Prepare the Zucchini Boats
Take each zucchini half and carefully scoop out the center to create little boats, making sure to leave about 1/4 inch thickness around the edges.
This preparation allows space for the delicious filling while ensuring the zucchini holds its shape during baking.
Step 3: Cook the Vegetable Filling
In a skillet over medium heat, heat a drizzle of olive oil.
Add minced garlic and chopped onion, cooking them until they become fragrant and translucent, which should take about 2 minutes.
Next, add chopped mushrooms and cook them until they release their moisture and become tender, approximately 3-4 minutes.
Finally, add the spinach and cook just until it wilts down, about 2 minutes more.
Step 4: Prepare the Filling Mixture
Remove the skillet from heat and stir in ricotta cheese, Parmesan, and red pepper flakes if desired for a bit of heat.
Season the mixture generously with salt and pepper to suit your taste preferences.
This mixture will serve as the creamy stuffing for your zucchini boats.
Step 5: Fill and Bake the Zucchini Boats
Divide your prepared creamy filling evenly among the hollowed-out zucchini boats.
Place the filled boats onto the prepared baking sheet, ensuring they fit snugly.
Bake in the preheated oven for 20-25 minutes, or until the zucchini becomes tender when pierced with a fork.
Step 6: Finish and Serve
Once baked, allow the zucchini boats to cool for a few minutes before handling.
For an added touch of flavor, top each boat with fresh torn basil leaves.
Serve the warm zucchini boats as a delicious and satisfying dish for any meal.
