Prep the Zucchini
Preheat oven to 375°F (190°C).
Scoop out the centers of the zucchini halves to create “boats.” (Save the flesh for the filling!)
Brush with olive oil, season with salt & pepper, and bake 10 mins (to soften slightly).
Make the Filling
Heat olive oil in a skillet. Sauté mushrooms until golden (~5 mins).
Add garlic and spinach, cooking until wilted (~2 mins).
Stir in ricotta, mozzarella, Parmesan, Italian seasoning, and red pepper flakes.
Stuff & Bake
Fill zucchini boats with the ricotta mixture.
Top with extra mozzarella.
Bake 15-20 mins until cheese is bubbly and golden.
Garnish & Serve
Sprinkle with fresh herbs and Parmesan.
Serve hot with a side salad or crusty bread.
Pro Tips
✔ For extra flavor, add sun-dried tomatoes or cooked sausage to the filling.
✔ Meal prep: Assemble ahead and refrigerate, then bake when ready.
✔ Keto-friendly: Skip the bread and enjoy as a main dish!
Serving Ideas
With marinara sauce for dipping.
As a side to grilled chicken or fish.
For brunch, top with a poached egg.
Why You’ll Love It
Low-carb but satisfying
Creamy, cheesy, and packed with veggies
Easy to customize (swap fillings as you like!)
Perfect for a healthy, flavorful meal!
P.S. For a dairy-free version, use cashew ricotta!
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