Spinach Mushroom Ricotta Stuffed Zucchini Boats

The zucchini bakes until tender, holding a creamy mix of ricotta, spinach, and mushrooms that tastes rich and comforting. Every bite has that soft-cheesy center with just the right amount of veggie goodness.

I made these Spinach Mushroom Ricotta Stuffed Zucchini Boats one evening when I wanted something light but still filling. The kitchen smelled earthy and warm, and I loved how pretty they looked fresh out of the oven.

If you’re craving a simple dinner that feels wholesome and cozy, this recipe is for you. Let’s scoop, stuff, and bake these zucchini boats until they’re melty and delicious.

Why You’ll Love This Recipe

• Family-Friendly: Even picky eaters will enjoy this cheesy, flavorful dish
• Healthy and Light: Packed with vegetables while still being satisfying
• Easy to Make: Simple steps that anyone can follow
• Great for Meal Prep: Make ahead and reheat throughout the week
• Low-Carb Option: Perfect for those watching their carb intake

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Servings: This recipe makes 4 stuffed zucchini boats—enough for 4 people as a main dish or 8 people as a side dish.

Difficulty: Easy enough for beginners and quick for busy weeknights.

Required Kitchen Tools

• Large baking dish
• Sharp knife
• Cutting board
• Large skillet
• Mixing bowl
• Spoon for scooping
• Measuring cups and spoons

Ingredients

These stuffed zucchini boats use fresh, simple ingredients that create amazing flavor when combined.

The creamy ricotta pairs perfectly with earthy mushrooms and fresh spinach, while the melted cheese on top adds that comfort food touch. Here’s everything you’ll need:

For the Zucchini Boats:

• 2 large zucchini
• 2 tablespoons olive oil
• 8 ounces mushrooms, diced
• 3 cups fresh spinach, chopped
• 3 cloves garlic, minced
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1/2 cup Parmesan cheese, grated
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh basil, chopped

Variations for Spinach Mushroom Ricotta Stuffed Zucchini Boats

• Add Protein: Mix in cooked ground turkey or chicken for extra protein
• Different Cheeses: Try goat cheese or feta instead of ricotta
• More Vegetables: Add diced tomatoes or bell peppers to the filling
• Herb Changes: Use fresh oregano or thyme instead of basil
• Make it Spicy: Add more red pepper flakes or diced jalapeños

How to Make Spinach Mushroom Ricotta Stuffed Zucchini Boats Step-by-Step Instructions

1. Prepare the Zucchini

Preheat your oven to 400°F. Cut zucchini in half lengthwise. Use a spoon to scoop out the flesh, leaving about 1/4 inch of zucchini wall. Chop the scooped flesh and set aside.

2. Make the Filling

Heat olive oil in a large skillet over medium heat. Add diced mushrooms and cook for 5 minutes until they start to soften. Add the chopped zucchini flesh and garlic. Cook for another 3 minutes.

3. Add the Greens

Add chopped spinach to the skillet. Cook until wilted, about 2 minutes. Season with salt, pepper, and Italian seasoning. Remove from heat and let cool slightly.

4. Mix the Cheese Mixture

In a mixing bowl, combine ricotta cheese, half of the mozzarella, and half of the Parmesan. Add the cooked vegetable mixture and stir until well combined.

5. Stuff and Bake

Place zucchini boats in a baking dish. Fill each boat with the ricotta mixture. Top with remaining mozzarella and Parmesan cheese. Sprinkle with red pepper flakes.

6. Bake Until Golden

Bake for 20-25 minutes until the cheese is melted and golden brown. The zucchini should be tender when pierced with a fork.

7. Garnish and Serve

Remove from oven and sprinkle with fresh basil before serving.

Serving and Decoration

How to Serve Spinach Mushroom Ricotta Stuffed Zucchini Boats

These versatile zucchini boats work well in many ways:

• As a Main Dish: Serve with a simple green salad and crusty bread
• As a Side: Perfect alongside grilled chicken or fish
• For Meal Prep: Make several batches and reheat for quick lunches
• With Pasta: Serve over marinara sauce with pasta for a heartier meal
• In a Bowl: Cut up and serve over rice or quinoa

Storing Spinach Mushroom Ricotta Stuffed Zucchini Boats

• Cooked Boats: Store leftovers covered in the refrigerator for up to 4 days
• Reheating: Warm in a 350°F oven for 10-15 minutes or microwave until heated through
• Freezing: These can be frozen for up to 3 months. Thaw overnight before reheating

Tips and Tricks for Success

• Choose zucchini that are straight and even in size for the best boats
• Don’t skip scooping out the zucchini flesh – use it in the filling for less waste
• Pat the spinach dry after cooking to prevent watery filling
• Let the filling cool slightly before adding to prevent the cheese from melting too much
• Cover with foil if the cheese browns too quickly during baking

Nutrition

Nutrient	Amount
Calories	285
Protein	18g
Carbohydrates	12g
Fat	20g
Fiber	4g
Sodium	650mg
Calcium	350mg

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Spinach Mushroom Ricotta Stuffed Zucchini Boats FAQs

Conclusion

I’ve used these ingredients to cook this delicious recipe: zucchini, olive oil, mushrooms, spinach, garlic, ricotta cheese, mozzarella cheese, salt, black pepper, Italian seasoning, Parmesan cheese, red pepper flakes, and basil. These simple ingredients come together to create a satisfying meal that’s both healthy and comforting.