Spinach, Mushroom & Ricotta Stuffed Zucchini Boats

 

Why You’ll Love This Recipe

These zucchini boats bring together tender zucchini, earthy mushrooms, fresh spinach and creamy ricotta for a dish that’s comforting yet light. It’s a great way to get vegetables, protein, and flavor in a simple, vegetarian-friendly meal. The result is satisfying but not heavy — perfect for lunch or dinner when you want something wholesome and delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 medium zucchini
• 1 tablespoon extra virgin olive oil
• 1 cup fresh spinach, chopped (or about 2 cups loosely packed)
• ½ cup sliced mushrooms (or roughly 1 cup diced mushrooms)
• 2 cloves garlic, minced
• ½ cup ricotta cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste

Directions

1. Preheat your oven to 425 °F (about 220 °C).
2. Wash the zucchini and cut each one lengthwise. Use a spoon to scoop out the center (the seeds and some flesh), creating “boats.” Place the hollowed zucchini halves on a baking sheet or in an oven-safe dish.
3. In a skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until they begin to soften (about 3–4 minutes).
4. Add the minced garlic and chopped spinach to the skillet. Cook another 1–2 minutes until the spinach wilts and the mushrooms are fully soft. Remove from heat.
5. Stir into the skillet the ricotta, half of the mozzarella, and the Parmesan cheese. Season with salt and black pepper. Mix until the cheese melts slightly and the filling is evenly combined.
6. Spoon the filling into the zucchini boats, dividing it evenly among them. Press gently so it fills the boats well.
7. Sprinkle the remaining mozzarella evenly over the filled zucchini boats.
8. Bake in the preheated oven for about 15–20 minutes, or until the zucchini is tender when pierced with a fork and the cheese is melted and bubbly.
9. If desired, during the last few minutes you can broil briefly to get a golden-brown top — just keep an eye so the cheese does not burn.
10. Remove from oven, let cool for a minute or two, then serve warm.

Servings and timing

Serves: 2 people (about 2 zucchini halves per person)
Prep time: ~15 minutes
Cook time: ~20 minutes
Total time: ~35 minutes

Variations

• For extra flavor, add some chopped fresh basil or dried Italian herbs (oregano, thyme) to the filling mix.
• Add a pinch of red pepper flakes for a little heat.
• Mix in other vegetables — for example, finely diced bell pepper — for extra color and texture.
• For a richer version, replace part of the ricotta with full-fat ricotta or add a spoon of cream cheese.
• For a protein boost, stir in cooked shredded chicken or turkey before filling the zucchini boats (if you are not vegetarian).

Storage/Reheating

• To store: Let any leftover zucchini boats cool to room temperature, then store in an airtight container in the fridge for up to 2–3 days.
• To reheat: Warm in a preheated oven at 350 °F (175 °C) for about 10–15 minutes, until heated through and cheese is gooey again. You can also use a microwave — but oven reheating keeps the zucchini texture better.
• Freezing: You can assemble the zucchini boats (hollowed and filled), wrap tightly, and freeze before baking. When ready, bake directly from frozen — you may need to add ~5–7 extra minutes to the bake time.

FAQs

What kind of zucchini should I use?

Medium-sized zucchini work best because they’re easy to hollow out and sturdy enough to hold the filling. Very large zucchini may be watery, and very small ones don’t yield enough “boat.”

Can I use frozen spinach instead of fresh?

Yes — if using frozen spinach, thaw it completely and squeeze out as much excess liquid as possible before mixing into the filling, to avoid watery boats.

Can I make the zucchini boats ahead of time and bake later?

Yes. You can hollow out the zucchini and prepare the filling ahead, then store the components separately or already stuffed (wrapped tightly) in the fridge. Bake when you’re ready to eat.

Can I skip the mozzarella and Parmesan to make it lighter?

Yes — skipping or reducing these cheeses will make the dish lighter. The zucchini will still hold delicious flavor, though without the melty cheesy top.

Can I add meat for extra protein?

Yes — cooked shredded chicken, turkey, or even ground beef can be mixed into the filling before stuffing for a more substantial meal.

My zucchini boats came out watery — what went wrong?

Likely excess moisture from spinach or zucchini. To prevent this, squeeze moisture from spinach well if using frozen, and don’t overstuff with wet ingredients. Also avoid overbaking — bake just until zucchini is tender and filling set.

Can I make this gluten-free?

Yes — this recipe is naturally gluten-free as long as you don’t use breadcrumbs or other gluten ingredients.

Can I make these in an air fryer instead of an oven?

If your air fryer is large enough to fit the zucchini halves, you can — cook at about 350 °F for 6–8 minutes (as some air-fryer versions do), checking for doneness.

What can I serve with these zucchini boats?

They pair well with a fresh green salad, roasted vegetables, or a light soup. Also good with a side of whole-grain bread or rice for more carbs.

Can I double or triple the recipe?

Yes — you can scale up easily. Just make sure to arrange zucchini in a single layer on a large enough baking sheet or baking dish so they cook evenly.

Conclusion

Spinach, mushroom and ricotta stuffed zucchini boats are a wonderfully simple yet flavorful dish — creamy, veggie-packed, and versatile. Whether you make them as a light lunch, a cozy dinner, or part of a larger meal, they deliver comfort and nutrition without heaviness. With a bit of prep and a short bake, you get a satisfying, home-cooked meal that’s easy to customize.

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