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Spinach and Feta Stuffed Zucchini Boats

July 8, 2020 by Erica Hopper

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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

This is the perfect vegetarian dinner you never knew you needed!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Cooling Time 10 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 4 people

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.
Keyword meal prepping, stuffed zucchini, vegetarian dinner recipe, vegetarian recipe, zucchini baots, zucchini dinner
Tried this recipe?Let us know how it was!

Related

« White Chicken Chili Stuffed Sweet Potatoes
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Hi, I'm Erica! My goal is to give you delicious family-friendly recipes

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