These Spinach, Mushroom & Ricotta Stuffed Zucchini Boats are a delicious and wholesome way to enjoy zucchini. Loaded with a savory mix of sautéed vegetables and creamy ricotta cheese, they’re satisfying enough for a light dinner or an impressive side dish. Whether I’m looking for something low-carb or just trying to get more greens in my meal, this recipe never disappoints.
Why You’ll Love This Recipe
I love how this dish is both comforting and light. The zucchini boats serve as the perfect base for the creamy, cheesy filling that’s packed with earthy mushrooms, fresh spinach, garlic, and herbs. It’s a great way to use up extra zucchini and transform it into something that looks and tastes gourmet. Plus, it’s vegetarian-friendly and easy to make ahead, which makes meal planning a breeze.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Zucchini
- Ricotta cheese
- Baby spinach
- Mushrooms (like cremini or button)
- Garlic
- Onion
- Olive oil
- Grated Parmesan cheese
- Mozzarella cheese
- Salt
- Black pepper
- Italian seasoning
- Fresh parsley (optional for garnish)
directions
- I start by preheating the oven to 375°F (190°C) and prepping my zucchini by slicing them in half lengthwise and scooping out the center to form boats.
- I heat olive oil in a pan and sauté chopped onion and garlic until they’re fragrant.
- Then I add chopped mushrooms and cook until they release their moisture and start to brown.
- I stir in fresh spinach and cook just until wilted, then remove the pan from heat.
- In a bowl, I mix ricotta cheese with grated Parmesan, the cooked veggie mixture, Italian seasoning, salt, and pepper.
- I spoon this mixture into each zucchini half and place them in a baking dish.
- I top each boat with shredded mozzarella and bake for about 25–30 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
- Before serving, I like to sprinkle fresh parsley on top for a pop of color.
Servings and timing
This recipe makes about 4 servings. Each serving includes 2 zucchini halves. It takes roughly 15 minutes to prep and 30 minutes to bake, so I can have it on the table in under 45 minutes.
Variations
I sometimes swap out the ricotta for cottage cheese if I want something a little lighter. For added protein, I’ve also mixed in some cooked ground turkey or sausage to the filling. If I want to keep it vegan, I go for a tofu ricotta and skip the cheese topping or use plant-based alternatives. Adding sun-dried tomatoes or pine nuts also gives it a nice twist.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in the oven at 350°F (175°C) for about 10–15 minutes or until warmed through. The microwave works too, but I prefer the oven to keep the texture from getting soggy.
FAQs
Can I make these zucchini boats ahead of time?
Yes, I often prep the filling and hollow out the zucchini the night before. I just assemble and bake them when I’m ready to eat.
Can I freeze stuffed zucchini boats?
I don’t recommend freezing them once cooked, as zucchini tends to become watery. But I can freeze the filling separately and use it when needed.
What can I use instead of ricotta?
Cottage cheese, goat cheese, or a plant-based cheese spread can work well. It depends on the flavor and texture I’m going for.
How do I keep the zucchini from getting mushy?
I make sure not to overbake them. Just bake until the zucchini is tender but still holds its shape—about 25–30 minutes usually does the trick.
Can I grill these instead of baking?
Yes, I’ve grilled them before! I use indirect heat and cover them until the cheese melts and the zucchini is fork-tender.
Conclusion
These Spinach, Mushroom & Ricotta Stuffed Zucchini Boats are a go-to when I want something nourishing, full of flavor, and simple to put together. Whether I’m making them for myself or serving guests, they always get a warm welcome at the table. It’s a smart way to eat more veggies without sacrificing taste.
Spinach, Mushroom & Ricotta Stuffed Zucchini Boats
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings (2 boats per person)
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American, Italian-Inspired
- Diet: Vegetarian
Description
These Spinach, Mushroom & Ricotta Stuffed Zucchini Boats are a delicious low-carb, vegetarian dish perfect for a light dinner or hearty side. Packed with sautéed mushrooms, fresh spinach, creamy ricotta, and melty mozzarella, they’re nutritious, flavorful, and easy to prepare. Ideal for meal prep, special occasions, or everyday clean eating!
Ingredients
- 4 medium zucchini, halved lengthwise and centers scooped out
- 1 cup ricotta cheese
- 2 cups fresh baby spinach
- 1 ½ cups mushrooms (cremini or button), chopped
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 tbsp olive oil
- ¼ cup grated Parmesan cheese
- ¾ cup shredded mozzarella cheese
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Prepare zucchini by slicing in half lengthwise and scooping out the centers to create boats.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant.
- Add chopped mushrooms and cook until browned and moisture evaporates.
- Stir in spinach and cook until wilted. Remove from heat.
- In a bowl, mix ricotta, Parmesan, cooked veggies, Italian seasoning, salt, and pepper.
- Fill each zucchini half with the ricotta mixture and place in a baking dish.
- Top with shredded mozzarella and bake for 25–30 minutes, until cheese is golden and zucchini is tender.
- Garnish with parsley before serving.
Notes
- For added protein, stir in cooked ground turkey or sausage.
- Substitute ricotta with cottage cheese or vegan alternatives for dietary needs.
- Add-ins like sun-dried tomatoes or pine nuts can enhance flavor and texture.
- Avoid overbaking to keep zucchini from becoming mushy.
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