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Spinach, Mushroom & Ricotta Stuffed Zucchini Boats

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These Spinach, Mushroom & Ricotta Stuffed Zucchini Boats are a wholesome and satisfying vegetarian meal. Tender zucchini halves are filled with a savory mixture of mushrooms, spinach, ricotta, and cheese for a creamy, comforting dish that’s light yet full of flavor.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings (4 zucchini halves)
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 2 medium zucchini
  • 1 tablespoon extra virgin olive oil
  • 1 cup fresh spinach, chopped (or about 2 cups loosely packed)
  • 1/2 cup sliced mushrooms (or about 1 cup diced)
  • 2 cloves garlic, minced
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet or use an oven-safe dish.
  2. Wash zucchini and slice each in half lengthwise. Scoop out the centers to form boats and place on the baking sheet.
  3. In a skillet, heat olive oil over medium-high heat. Add mushrooms and cook for 3–4 minutes until softened.
  4. Add garlic and chopped spinach. Cook another 1–2 minutes until spinach wilts. Remove from heat.
  5. Stir in ricotta, half the mozzarella, and Parmesan. Season with salt and pepper to taste. Mix until combined.
  6. Spoon filling into the zucchini boats evenly, pressing lightly.
  7. Top with remaining mozzarella cheese.
  8. Bake for 15–20 minutes until zucchini is tender and cheese is bubbly.
  9. Optional: Broil for 1–2 minutes for a golden top. Watch closely to avoid burning.
  10. Let cool slightly before serving.

Notes

  • Add red pepper flakes for a little heat.
  • Use fresh basil or Italian herbs for extra flavor.
  • Can be made ahead and baked later.
  • Use thawed, well-drained frozen spinach if fresh is unavailable.
  • Can be made gluten-free (naturally contains no gluten).

Nutrition

Find it online: https://savorymomskitchen.com/spinach-mushroom-ricotta-stuffed-zucchini-boats/