Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delicious way to turn simple vegetables into a comforting, satisfying meal. Tender zucchini halves are hollowed out and filled with a creamy ricotta mixture loaded with sautéed mushrooms, wilted spinach, garlic, and melted cheese, then baked until perfectly golden.

This dish is light yet filling, rich without being heavy, and packed with flavor in every bite. The zucchini becomes soft and tender in the oven, while the filling stays creamy and savory, with earthy mushrooms and fresh spinach balancing the richness of the cheese. It’s the kind of recipe that feels wholesome and indulgent at the same time.

Perfect for weeknight dinners, meatless meals, or elegant side dishes, these zucchini boats are easy to prepare and beautiful to serve. Whether you’re cooking for family or guests, they always impress.

---

Why You’ll Love This Recipe

• Naturally low-carb and vegetarian
• Creamy, cheesy, and full of flavor
• Great way to use fresh zucchini
• Easy to customize with herbs or proteins
• Perfect as a main or side dish

---

Preparation & Baking Time

• Prep time: 20 minutes
• Baking time: 25–30 minutes
• Total time: About 50 minutes

---

Core Ingredients for Making the Recipe

For the Zucchini Boats

• 4 medium zucchini
• 2 tablespoons olive oil
• Salt and black pepper, to taste

For the Filling

• 1 tablespoon olive oil or butter
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 large egg
• ½ teaspoon Italian seasoning
• Salt and pepper, to taste

---

Step-by-Step

Guide to Making the Recipe

Step 1: Prepare the Zucchini

Preheat your oven to 375°F (190°C).
Wash the zucchini and slice them lengthwise. Using a spoon, gently scoop out the centers to create “boats,” leaving about ¼-inch thickness around the edges.

Place the zucchini halves on a baking sheet. Brush lightly with olive oil and season with salt and pepper. Set aside.

Step 2: Cook the Vegetables

Heat olive oil or butter in a skillet over medium heat. Add the sliced mushrooms and cook for 4–5 minutes, until softened and lightly browned.

Add the garlic and spinach, cooking for another 1–2 minutes until the spinach wilts. Remove from heat and let cool slightly.

Step 3: Make the Filling

In a large bowl, combine ricotta cheese, mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Stir in the cooked mushroom and spinach mixture until well combined.

Step 4: Stuff the Zucchini

Spoon the ricotta mixture evenly into each zucchini boat, gently pressing it in and mounding it slightly on top.

Step 5: Bake

Place the baking sheet in the oven and bake uncovered for 25–30 minutes, or until the zucchini is tender and the tops are lightly golden.

For extra browning, broil for 2–3 minutes at the end, watching closely.

Step 6: Rest and Serve

Remove from the oven and let rest for 5 minutes before serving. This helps the filling set and makes serving easier.

---

Flavor Variations & Creative Twists

• Add red pepper flakes for a spicy kick
• Mix in chopped sun-dried tomatoes for extra depth
• Swap ricotta for cottage cheese or cream cheese
• Add cooked chicken or turkey for extra protein
• Top with breadcrumbs for added crunch

---

How to Serve

These stuffed zucchini boats can be served as a light main dish with a fresh salad or as a side alongside grilled chicken, fish, or pasta. They’re delicious hot from the oven and just as good reheated the next day.

---

Tips & Variations

• Don’t over-scoop the zucchini—keeping structure helps them hold their shape
• Squeeze excess moisture from spinach to avoid watery filling
• Use whole-milk ricotta for the creamiest texture
• Let rest before serving so the filling firms up

---

Final Thoughts

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are proof that vegetables can be both comforting and indulgent. With creamy cheese, savory mushrooms, and tender zucchini, this dish delivers big flavor with simple ingredients and easy steps.

Whether you’re looking for a healthy dinner option or a beautiful vegetarian dish to share, these zucchini boats are sure to become a favorite in your kitchen.

---

FAQ

Can I make these ahead of time?
Yes. Assemble the zucchini boats, cover, and refrigerate for up to 24 hours before baking.

Can I freeze stuffed zucchini boats?
Freezing is possible, but the zucchini may soften. Best enjoyed fresh or refrigerated.

How do I prevent watery zucchini?
Lightly salting and pre-baking the zucchini for 5–7 minutes can help remove excess moisture.

Can I make this recipe vegan?
Yes. Use dairy-free ricotta and cheese alternatives and replace the egg with a flax egg.

Print