Description
Zucchini Boats Stuffed with Spinach Mushroom Ricotta are a light, low-carb, and protein-rich dish. At just 1 Weight Watchers point each, they’re a delicious way to enjoy fresh vegetables while keeping meals healthy and satisfying.
Ingredients
1/2 cup low-fat ricotta cheese
2 medium zucchini
2 cups fresh spinach (or 1/4 cup thawed, drained frozen spinach)
1/2 cup sliced mushrooms
1 teaspoon minced garlic
Cooking spray
Optional: extra seasonings to taste
Instructions
1. Preheat oven or air fryer to 350°F.
2. Spray a pan with cooking spray and sauté mushrooms until softened.
3. Add garlic and spinach, cooking a few minutes until wilted. Remove from heat.
4. Stir ricotta cheese into the spinach-mushroom mixture.
5. Slice zucchini lengthwise and scoop out seeds to form boats.
6. Spoon filling mixture into zucchini boats.
7. Bake 6–8 minutes at 350°F (oven or air fryer) until zucchini is tender.
8. Serve warm.
Notes
Each zucchini boat is just 1 Weight Watchers point.
For extra flavor, season with Italian herbs, red pepper flakes, or onion powder.
Swap ricotta for cottage cheese or add Parmesan for a stronger flavor.
Zucchini boats can be prepped ahead and baked before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Vegetables, Side Dish
- Method: Baking, Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 130
- Sugar: 3 g
- Sodium: 236 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 21 mg