These Spinach Mushroom and Ricotta Stuffed Zucchini boats are the perfect mix of wholesome ingredients and comfort food vibes. Packed with sautéed mushrooms, wilted spinach, and creamy ricotta cheese, they’re baked until golden and bubbling. It’s a simple yet impressive vegetarian main dish or side that brings out the best of fresh summer zucchini.
If you’re looking for a healthy, low-carb, and satisfying meal that’s easy to prep and full of flavor, this recipe checks every box.
Ingredients:
- 4 medium zucchinis
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1½ cups chopped mushrooms (white or cremini)
- 2 cups fresh spinach (or 1 cup frozen, thawed and squeezed)
- 1 cup ricotta cheese
- ¼ cup grated parmesan cheese
- ½ cup shredded mozzarella cheese (for topping)
- 1 egg
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional garnish: chopped parsley, chili flakes, or lemon zest
Preparation:
Step 1: Prep the Zucchini
- Preheat oven to 375°F (190°C).
- Cut each zucchini in half lengthwise. Using a spoon, carefully scoop out the center to create boats, leaving a ¼-inch shell. Place zucchini halves in a greased baking dish. Lightly sprinkle with salt.
- Chop the scooped-out flesh and set it aside for the filling.
Step 2: Sauté the Vegetables
- Heat olive oil in a skillet over medium heat. Add onions and cook until soft, about 3–4 minutes. Add garlic and chopped mushrooms and cook until mushrooms are golden and moisture has evaporated.
- Add chopped zucchini flesh and spinach. Cook until spinach is wilted. Remove from heat and let the mixture cool slightly.
Step 3: Make the Ricotta Filling
- In a large mixing bowl, combine the mushroom-spinach mixture with ricotta, parmesan, egg, oregano, salt, and pepper. Mix until well combined.
Step 4: Stuff the Zucchini
- Spoon the filling into each zucchini boat, pressing it in and mounding slightly. Top with shredded mozzarella.
Step 5: Bake
- Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes, until cheese is melted and bubbly and zucchini is fork-tender.
Step 6: Garnish and Serve
- Sprinkle with fresh parsley, a pinch of chili flakes, or lemon zest before serving.
Variation:
- Add protein: Mix in cooked quinoa, lentils, or ground turkey for a heartier option.
- Make it spicy: Add chopped jalapeños or red pepper flakes to the filling.
- Different cheese: Swap ricotta with cottage cheese or goat cheese for a twist.
- More veggies: Add diced bell peppers, grated carrots, or kale to the mix.
COOKING Note:
Don’t overbake the zucchini or it can become mushy. Check for doneness with a fork—the zucchini should be tender but still hold its shape.
Serving Suggestions:
- As a main dish with a simple salad or crusty bread
- As a side for grilled chicken, salmon, or roasted potatoes
- For meal prep, store in containers and reheat easily
- Great for vegetarians or meatless Mondays
Tips:
- If using frozen spinach, thaw and squeeze out excess moisture before adding to filling.
- Use a melon baller or small spoon for easy scooping of the zucchini centers.
- Add a spoonful of marinara under each boat for a saucy variation.
- Double the batch and freeze leftovers for future meals.
⏱️ Time Overview:
- Prep Time: 20 minutes
- Cooking Time: 30–35 minutes
- Total Time: ~55 minutes
🍽️ Nutritional Information (per serving, 4 servings):
- Calories: ~230
- Protein: ~13g
- Carbohydrates: ~8g
- Fat: ~16g
- Fiber: ~3g
- Sugar: ~4g
- Sodium: ~420mg
Nutritional content varies based on cheese type and serving size.
❓FAQs
Can I make these ahead of time?
- Yes! Assemble the zucchini boats and refrigerate up to 24 hours before baking. Bake just before serving.
Can I freeze stuffed zucchini?
- Yes. Let them cool, wrap tightly, and freeze. Reheat in the oven at 350°F for 20–25 minutes.
Can I skip the egg in the filling?
- Yes, but the egg helps bind the mixture. Without it, the filling may be softer and slightly looser.
Do I need to pre-cook the zucchini?
- No pre-cooking is necessary. The baking time is enough to soften the zucchini to perfection.
What can I use instead of ricotta?
- Cottage cheese, goat cheese, or blended tofu for a vegan option.
Conclusion:
These Spinach, Mushroom, and Ricotta Stuffed Zucchini boats are nutritious, comforting, and bursting with savory flavor. Whether you serve them as a meatless main or a hearty side, they bring freshness, texture, and creamy satisfaction to your table.
Perfect for busy weeknights, elegant enough for entertaining, and endlessly customizable—you’ll love adding this dish to your regular rotation