Mushroom & Ricotta Stuffed Zucchini Boats: Low-Carb Heaven!
These Mushroom & Ricotta Stuffed Zucchini Boats are a low-carb, vegetarian meal packed with earthy flavor and creamy goodness. Perfect for weeknight dinners or elegant appetizers!
Equipment
- Skillet
- baking dish
- spoon or melon baller for scooping zucchini
- Knife and cutting board
- Mixing bowl
Ingredients
- 4 medium zucchini, halved lengthwise
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini, portobello, or a mix)
- 1 cup ricotta cheese (whole milk or part-skim)
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- ¼ tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Halve zucchini lengthwise and scoop out the flesh, leaving a 1/4-inch border. Set aside.
- Heat olive oil in a skillet. Sauté onion for 5 minutes. Add garlic and cook 1 more minute. Add mushrooms and cook until browned, 8–10 minutes. Season with salt and pepper.
- In a bowl, combine ricotta, Parmesan, parsley, basil, red pepper flakes, and the cooked mushroom mixture. Season to taste.
- Spoon the ricotta mixture into zucchini boats, mounding slightly.
- Place stuffed zucchini in a baking dish. Bake 20–25 minutes until tender and golden.
- Let cool slightly before serving. Garnish with more herbs if desired.
Notes
Use a mix of mushrooms like cremini and shiitake for extra depth. Pre-bake the zucchini for 10 minutes if you prefer a softer texture. Optional toppings like breadcrumbs, pesto, or balsamic glaze add extra flavor.