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Mushroom ricotta stuffed zucchini boats, low carb dinner.
Lady Maria

Mushroom and Ricotta Stuffed Zucchini Boats: Your New Favorite Low-Carb Delight

These Mushroom and Ricotta Stuffed Zucchini Boats are a flavorful, low-carb delight filled with creamy ricotta, savory mushrooms, and fresh herbs. Perfect as a healthy main or elegant side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 halves
Course: Main Course, Side Dish
Cuisine: Low-Carb, Vegetarian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini, halved lengthwise
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • to taste red pepper flakes (optional)

Equipment

  • baking dish
  • knife for halving and scooping zucchini
  • spoon to scoop out zucchini flesh
  • Cutting board
  • large skillet for sautéing mushrooms and onion
  • Mixing bowl to combine filling
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  2. Scoop out the flesh from the zucchini halves, leaving a 1/4-inch border. Chop the scooped-out zucchini flesh and set aside.
  3. Place the zucchini shells in the baking dish and bake for 10 minutes to soften slightly.
  4. Heat olive oil in a large skillet over medium heat. Add mushrooms and onion and cook 5–7 minutes until softened.
  5. Add garlic and chopped zucchini flesh. Cook for 1 minute until fragrant. Remove from heat and cool slightly.
  6. In a bowl, mix mushroom mixture with ricotta, Parmesan, parsley, salt, pepper, and red pepper flakes if using.
  7. Spoon filling evenly into pre-roasted zucchini shells.
  8. Bake for 20–25 minutes until zucchini is tender and filling is heated through and lightly browned.
  9. Broil for 1–2 minutes for a golden top if desired. Let cool slightly before serving. Garnish with parsley.

Notes

For best texture, pre-roast the zucchini shells before stuffing. Drain any excess moisture from the mushroom mix before combining with the ricotta. Use full-fat ricotta for the creamiest result, or substitute with dairy-free alternatives for a vegan version.