Yield: 4 servings (2 zucchini halves per serving)

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients
Zucchini Boats
4 medium zucchini
1 tbsp extra-virgin olive oil
Salt and black pepper, to taste


High-Protein Filling
1 cup low-fat ricotta cheese
1 cup low-fat cottage cheese, blended until smooth
½ cup plain non-fat Greek yogurt
1½ cups fresh spinach, chopped
1 cup mushrooms, finely diced
2 cloves garlic, minced
1 large egg
½ cup grated Parmesan cheese
1 cup part-skim shredded mozzarella cheese, divided
¼ cup chopped fresh parsley
1 tsp Italian seasoning
½ tsp garlic powder
¼ tsp onion powder
½ tsp sea salt
½ tsp black pepper


Mushroom Topping
8 oz (225 g) cremini or baby bella mushrooms, sliced
1 tsp olive oil
½ tsp garlic powder
Pinch of black pepper
1 tsp fresh thyme (optional)
Garnish
Chopped fresh parsley
Fresh basil
Crushed red pepper flakes (optional)
Extra grated Parmesan


Instructions


Step 1: Prepare the Zucchini
Preheat the oven to 400°F (200°C).
Slice each zucchini lengthwise.
Scoop out the centers with a spoon, leaving about a ¼-inch shell.
Lightly brush the zucchini with olive oil and season with salt and pepper.
Arrange them cut-side up in a lightly greased baking dish.
Step 2: Cook the Vegetables
Heat a skillet over medium heat.
Add 1 teaspoon olive oil.
Sauté the diced mushrooms for 4–5 minutes until browned.
Stir in the garlic and chopped spinach.
Cook for another 2 minutes, until the spinach wilts.
Remove from the heat and let cool slightly.
Step 3: Make the Filling

In a large bowl, combine:

Ricotta cheese
Blended cottage cheese
Greek yogurt
Egg
Parmesan cheese
½ cup mozzarella cheese
Cooked spinach and mushrooms
Parsley
Italian seasoning
Garlic powder
Onion powder
Salt
Black pepper

Mix until smooth and well combined.

Step 4: Fill the Zucchini
Spoon the filling evenly into each zucchini boat.
Sprinkle the remaining ½ cup mozzarella over the tops.
Step 5: Bake
Cover the baking dish loosely with foil.
Bake for 20 minutes.
Remove the foil and continue baking for 8–10 minutes, until the cheese is melted and lightly golden.
Broil for 2 minutes for an extra bubbly, browned finish.
Step 6: Prepare the Mushroom Topping

While the zucchini bakes:

Heat 1 teaspoon olive oil in a skillet.
Sauté the sliced mushrooms with garlic powder, black pepper, and thyme for 5–6 minutes, until deeply browned.

Spoon the mushrooms over each baked zucchini boat just before serving to recreate the look in the picture.

Approximate Nutrition (Per Serving)
Calories: 340
Protein: 32g
Carbohydrates: 11g
Fat: 18g
Fiber: 3g
Optional Protein Boosts

Increase the protein even further by adding one of these to the filling:

1 cup cooked shredded chicken breast
8 oz (225 g) cooked ground turkey
½ cup chopped grilled chicken
¼ cup unflavored whey protein isolate (mix into the filling)
2 tablespoons hemp hearts

These additions can raise the protein content to 38–45g per serving.

Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze baked zucchini boats for up to 2 months. Thaw overnight in the refrigerator before reheating.
Tips for the Best Stuffed Zucchini Boats
Pat the zucchini dry after scooping to remove excess moisture and keep the filling creamy.
Blend the cottage cheese until smooth for a rich, velvety texture.
Brown the mushrooms well before adding them to the filling to deepen their savory flavor.
Use freshly shredded mozzarella for the best melt and the gooey cheese pull shown in the picture.
Let the zucchini boats rest for 5 minutes before serving so the filling sets and stays perfectly creamy when sliced.