Name: Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 medium zucchini, halved lengthwise and scooped out; 1 cup ricotta cheese; 2 cups fresh spinach, chopped; 1 cup mushrooms, finely chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; 1/4 cup grated Parmesan cheese; 1/2 cup shredded mozzarella cheese; Salt and pepper to taste; Optional: fresh parsley or basil for garnish

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These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a deliciously light yet satisfying meal that’s perfect for busy weeknights or as a healthy dish to serve at gatherings. The zucchini acts as a tender boat to hold the creamy ricotta filling, combined with savory mushrooms and earthy spinach for a wholesome bite every time.

Why You’ll Love This Recipe

I love how this recipe brings out the best in seasonal produce while being easy to prepare. The creamy ricotta balances perfectly with the umami-rich mushrooms and tender spinach. It’s low-carb, vegetarian, and satisfying without being heavy. These zucchini boats are also easily adaptable with various fillings and toppings, making them a flexible favorite in my kitchen.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini, halved lengthwise and scooped out
Ricotta cheese
Fresh spinach, chopped
Mushrooms, finely chopped
Garlic, minced
Olive oil
Grated Parmesan cheese
Mozzarella cheese, shredded
Salt and pepper to taste
Optional: fresh herbs like parsley or basil for garnish

directions

I start by preheating the oven to 375°F (190°C).
I prepare the zucchini by halving them lengthwise and scooping out the centers with a spoon, leaving a slight border to create boats.
I sauté the garlic in olive oil over medium heat, then add the mushrooms and cook until they release their moisture and brown slightly.
I add the chopped spinach and cook until wilted.
I remove the mixture from the heat and stir in the ricotta, Parmesan, salt, and pepper.
I spoon the mixture into each zucchini boat, packing it in well.
I sprinkle the tops with shredded mozzarella.
I place the boats in a baking dish and bake for about 25–30 minutes, until the zucchini is tender and the cheese is golden and bubbly.
I let them cool slightly before serving, garnished with fresh herbs if desired.

Servings and timing

This recipe makes approximately 4 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I mix in a bit of cooked quinoa or brown rice with the ricotta for added texture and protein. For a spicy version, I add red pepper flakes or a pinch of cayenne to the filling. Swapping ricotta with cottage cheese or goat cheese also gives it a nice twist. And if I’m not keeping it vegetarian, I sometimes mix in cooked ground turkey or Italian sausage.

storage/reheating

I store leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven at 350°F (175°C) for about 10–15 minutes until warmed through. I avoid microwaving them too long to prevent the zucchini from becoming soggy.

FAQs

How do I keep the zucchini boats from being too watery?

I usually scoop out the center and lightly salt the zucchini, letting them sit for about 10 minutes before patting dry. This helps reduce excess moisture.

Can I freeze stuffed zucchini boats?

Yes, I can freeze them after baking. I let them cool completely, wrap them well, and freeze for up to 2 months. I reheat them in the oven directly from frozen.

What can I use instead of ricotta cheese?

I sometimes use cottage cheese or goat cheese as an alternative. Cream cheese can also work in a pinch, though it changes the texture slightly.

Can I make these ahead of time?

Absolutely. I often assemble the zucchini boats a day in advance, cover them, and refrigerate. When I’m ready to bake, I simply pop them into the oven.

Are these zucchini boats keto-friendly?

Yes, this recipe is naturally low in carbs and fits well into a keto lifestyle, especially when I avoid starchy add-ins like grains.

Conclusion

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are one of those versatile, feel-good meals I can always count on. They’re wholesome, customizable, and packed with flavor. Whether I’m prepping ahead for the week or making something light for dinner, these zucchini boats hit the spot every time.

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

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Author: Sue
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a wholesome, low-carb vegetarian dish featuring tender zucchini filled with a savory blend of mushrooms, spinach, and creamy ricotta cheese, perfect for weeknights or gatherings.

Instructions

Preheat the oven to 375°F (190°C).
Halve the zucchini lengthwise and scoop out the centers, leaving a border to form boats.
Heat olive oil in a skillet over medium heat and sauté garlic until fragrant.
Add chopped mushrooms and cook until they release moisture and brown slightly.
Add chopped spinach and cook until wilted.
Remove from heat and stir in ricotta cheese, Parmesan, salt, and pepper.
Spoon the filling into each zucchini boat, pressing it in firmly.
Top with shredded mozzarella cheese.
Place the zucchini boats in a baking dish and bake for 25–30 minutes, until the zucchini is tender and cheese is golden and bubbly.
Let cool slightly before serving. Garnish with fresh herbs if desired.

Notes

Salt the zucchini and let sit for 10 minutes before patting dry to reduce moisture.
Can be assembled ahead and baked later.
Store leftovers in the fridge for up to 3 days; reheat in the oven for best texture.
Freezes well after baking—reheat from frozen in the oven.