Can I use fresh spinach instead of frozen?

Absolutely. Sauté about 10 ounces of fresh spinach until wilted, then squeeze out excess moisture before adding.

How can I make this dairy-free?

Use a dairy-free ricotta alternative and replace Parmesan with nutritional yeast. Swap butter with olive oil.

Can I prepare these ahead of time?

Yes, assemble the stuffed zucchini up to a day in advance and keep covered in the fridge. Add the tomato sauce just before baking and increase cook time by 5 minutes.

Easy Keto Ricotta Stuffed Zucchini Boats

Name: Ricotta Stuffed Squash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Keto
Ingredients: zucchini, halved lengthwise; tablespoons butter, melted; small onion, finely chopped; clove garlic, minced; (10 ounce) package frozen chopped spinach, thawed and drained; cups ricotta cheese; eggs, beaten; /4 cup grated Parmesan cheese; tablespoon chopped parsley; /2 teaspoon salt; /2 teaspoon dried basil; /2 teaspoon dried oregano; ground black pepper to taste; (10 ounce) can tomato sauce

Ingredients

zucchini, halved lengthwise
tablespoons butter, melted
small onion, finely chopped
clove garlic, minced
(10 ounce) package frozen chopped spinach, thawed and drained
cups ricotta cheese
eggs, beaten
/4 cup grated Parmesan cheese
tablespoon chopped parsley
/2 teaspoon salt
/2 teaspoon dried basil
/2 teaspoon dried oregano
ground black pepper to taste
(10 ounce) can tomato sauce

Instructions

Step 1

I start by preheating the oven to 350°F. After halving the zucchini lengthwise, I scoop out the seeds and pulp, leaving a sturdy shell about half an inch thick. A quick steam for 5 minutes softens them, then I immediately plunge them into an ice bath to stop the cooking. Once cooled, I drain them well. In a pan, I melt one tablespoon of butter and gently sauté the onion and garlic until soft. Then I stir in the spinach and cook just until wilted. In a mixing bowl, I combine ricotta, beaten eggs, Parmesan, parsley, salt, basil, oregano, and a few grinds of pepper. The spinach mixture gets folded in until evenly distributed. Now comes the fun part: spooning generous amounts into each zucchini boat. I arrange them in a baking dish, drizzle with the remaining melted butter, and slide them into the oven. After 10 minutes, I heat the tomato sauce and spoon it over the squash. They bake for another 10 minutes until the filling is hot and bubbly. I let them rest a moment before serving.

Chef's Tip

For an even richer flavor, I like to mix a pinch of nutmeg into the spinach-ricotta filling. It adds a warm, subtle note that complements the squash beautifully.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.

Variation Tips

Try swapping zucchini with yellow squash for a different texture. For a meatier version, add cooked ground sausage to the ricotta filling and top with mozzarella.

Ricotta Stuffed Squash