I have been trying to master a recipe for zucchini boats for a long time, and I think I’ve finally figured it out!
This recipe is soooo easy to make, gluten free, can be served as an appetizer, and you could use this filing as a stuffing for manicotti or even as a dip with veggies or tortilla chips. It is SO versatile!
I like to add a dash of nutmeg to my creamy sauces and fillings, because it just adds a little balance of sweetness to the salty flavors.
There are really no tips and tricks to share, because this recipe is so straight forward. I do want to point out that if you want to serve these zucchini boats as an appetizer at your next party, I recommend cutting each zucchini half into thirds. This will make it easier to pick up on a buffet.
Enjoy, and as always let me know what you think on Instagram @thesugarandsaltco!
Spinach and Feta Stuffed Zucchini Boats
Equipment
- sheet pan
- spoon for scooping
Ingredients
- 4 each medium zucchinis
- 10 ounces baby spinach
- 1 tablespoon avocado or grapeseed oil
- 1 container ricotta cheese 15 ounces
- ⅔ cup mozzarella cheese
- 4-6 ounces feta cheese crumbled
- 2 each eggs
- 1 teaspoon garlic powder
- ½ teaspoon coarse Kosher salt
- ½ teaspoon fresh cracked black pepper
- Dash nutmeg
Instructions
- Preheat the oven to 400°F. Slice zucchini in half lengthwise. Scoop out the seeds until there is about ¼ - inch of flesh remaining. Place on a foil lined sheet pan. Drizzle lightly with avocado oil and sprinkle with salt and pepper. Bake for approximately 15 minutes, or until crisp-tender.
- Meanwhile, heat avocado oil in a large skillet over medium-high heat. Add spinach, and cook until just wilted. Remove from heat and let cool for 10-15 minutes. Using a dish towel, squeeze excess water out of spinach.
- While spinach and zucchini cook, stir together ricotta cheese, mozzarella cheese, feta cheese, eggs, garlic, salt, pepper and nutmeg. Once spinach has had excess water removed, stir into cheese mixture.
- Divide cheese mixture evenly among zucchini boats, and bake for another 15 minutes, or until cheese is melted and lightly browned.
- Remove from the oven and serve!
Notes
- If you want to serve this as an appetizer, follow the same method, but cut your zucchini into 3 pieces.
- For less salt in the mixture, use 4 ounces of feta cheese instead of 6 ounces.