WW Stuffed Zucchini Boats

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WW Stuffed Zucchini Boats is a delicious and filling dish. We can easily have these boats for dinner or lunch as well.  The stuffing features the combination of spinach, seasoning, mushrooms, onions, & ricotta cheese. Then we stuff this mixture in zucchini boats. Top it with fat-free Parmesan and mozzarella cheese, then bake till golden. These Boats get prepared in a total of forty-five minutes, so they are good to prepare on weekdays. We easily store these boats and reheat them greatly, so they are perfect for meal planning purposes as well. Serve these WW Stuffed Zucchini Boats with salads, grilled chicken, tomato soup, or roasted potatoes for a filling dinner. This recipe is very versatile, so we can easily customize its stuffing. We can add a variety of cheeses like cottage cheese, cream cheese, or some protein content like chicken or turkey, as we prefer.

Total WW points for this dish are 4 points per serving.

STATS:

  • Calories: 165 kcal
  • Preparation time: Fifteen minutes
  • Serving size: 2 zucchini boats
  • Cook time: 25 minutes
  • Cuisine: American
  • Overall time: Forty minutes
  • Course: Dinner
  • Diet: Weight Watchers
  • Serving: 4 servings

EQUIPMENT:

  • Baking dish
  • Cutting board
  • Medium skillet
  • Knife
  • Mixing bowl
  • Spoon

INGREDIENTS:

  • One cup of spinach
  • Four medium zucchini
  • 1 cup part-skim ricotta cheese
  • One cup mushrooms
  • One small onion
  • Two cloves garlic
  • One tbsp. olive oil
  • One tsp. Italian seasoning
  • Quarter cup Parmesan cheese (grated)
  • ½ teaspoon black pepper
  • ½ cup fat-free mozzarella shreds
  • One tsp. salt

INGREDIENT NOTES:

ZUCCHINI:

  • Zucchini is best for stuffing the mixture. It gets soft easily and remains in shape also. Select medium and equal-sized zucchini, so they cook at the same time. Its mild taste will balance the taste of vegetables and ricotta cheese as well.

RICOTTA CHEESE:

  • Ricotta cheese provides the creamy content. Use part-skim cheese to add a few calories. Ricotta cheese spreads easily and it helps to bind the stuffing. Use cottage cheese instead for a lighter option. Strain all the excess water content.

MUSHROOMS:

  • Mushrooms add a savory flavor to the filling. It balances the mild taste of zucchini and blends well with the ricotta mixture. Cremini or white mushrooms are best to add to the filling for the best taste. Don’t add them in raw form, as it releases the moisture during cooking, so saute them before.

SPINACH:

  • Spinach includes the nutrients and color in the dish. It cooks fats and mixes easily with ricotta cheese. Fresh spinach adds the best flavor, though frozen also works. Defrost and strain all the water content, then add them to the mixture.

ITALIAN SEASONING:

  • It is used to add taste to the stuffing. Italian seasoning pairs well with ricotta cheese. Adjust the quantity of seasoning as you want. Add some red flakes also to include some spice content in the stuffing.

INSTRUCTIONS:

  1. Warm the oven to 400 degrees F.
  2. Make the lengthwise slices of zucchini.
  3. Take out the seeds from the zucchini to create space.
  4. Put the boats in the tray.
  5. Warm the oil in a pan on medium flame.
  6. Include the onions in the pan and cook for three minutes.
  7. Then we include the mushrooms & cook till they get tender.
  8. Include the garlic in the pan and sauté for one minute.
  9. Turn the flame off.
  10. Then sprinkle black pepper, ricotta cheese, Italian seasoning, and salt.
  11. Mix all the filling until it is combined properly.
  12. Include the stuffing in the empty space and sprinkle both cheeses on it.
  13. Bake these boats for 20-25 minutes till they get tender & golden.
  14. Serve the boats.

SERVING SUGGESTIONS:

  • Serve these stuffed zucchini boats with a salad.
  • Include some roasted potatoes with these boats for a filling meal.
  • Pair the grilled chicken with these zucchini boats to add more protein content to the dish.
  • These boats pair greatly with tomato soup.

TIPS:

  • Dry these zucchini boats before stuffing them to soak up all their extra moisture.
  • Don’t add lots of filling to the bottom, or it may spill while baking.
  • Include the chopped basil to add additional fresh taste.
  • Sauté the vegetables to prevent them from getting watery.

STORAGE INFORMATION:

FRIDGE:

  • Place the remaining in the closed dish & store these boats for 3 days.

FREEZER:

  • Wrap the unbaked bread and put it in the box, and freeze it for two months.

FAQs:

Can we use any other cheese variety to prepare these boats?

  • We can make use of cottage cheese, light cream cheese, or goat cheese instead to prepare these boats.

Will we prepare these stuffed boats before the requirement?

  • We can prepare the filing, assemble it, and store it. Bake fresh when required.

Can I include some protein source in the filling?

  • We can include some Minced chicken or turkey in the filling to add more protein content to the dish.

How to prepare this dairy-free?

  • Make use of dairy-free cheese varieties to prepare dairy-free boats.

NUTRITIONAL INFORMATION:

Calories: 165 kcal

Net carbs: 7 g

Total carbs: 10 g

Fiber: 3 g

Protein: 13 g

Fat: 7 g

Calcium: 140 g

Iron: 1.8 g

Sodium: 360 g

Potassium: 480 g

Serving size: 2 zucchini boats

Serving: 4 servings