If you’re looking for a wholesome, satisfying vegetarian dish that feels light yet deeply flavorful, these Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a must-try. Combining creamy ricotta, earthy mushrooms, and fresh, nutrient-rich spinach, these zucchini boats deliver a perfect balance of textures and flavors in every bite.
They’re easy to make, customizable to fit what you have on hand, and low-carb — making them ideal for anyone seeking a healthy and delicious weeknight dinner or a standout side dish.
I first discovered zucchini boats at a summer farmer’s market potluck, and ever since, they’ve been a favorite in my own kitchen. This version celebrates simple ingredients that shine together, with the ricotta lending a creamy finish, the mushrooms adding umami depth, and the spinach bringing a burst of green goodness.
Why You’ll Love These Stuffed Zucchini Boats
- Naturally low-carb and high in nutrients
- Vegetarian-friendly
- Ready in under 45 minutes
- Full of creamy, savory, and fresh flavors
- Easily customized with your favorite vegetables or cheeses
- Kid-friendly and crowd-pleasing
Ingredients
- 4 medium zucchini, halved lengthwise and scooped out
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup mushrooms, chopped
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
How to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Step 1: Prepare the Zucchini
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Cut the zucchini in half lengthwise, then use a spoon to carefully scoop out the seeds and flesh to create little “boats.” Set aside.
Step 2: Make the Filling
In a skillet over medium heat, add the olive oil and sauté the minced garlic and chopped onion for about 2 minutes, or until fragrant and translucent.
Add the chopped mushrooms and cook for another 3–4 minutes until they soften and release their juices.
Next, stir in the chopped spinach and cook until wilted, about 2 minutes. Remove the skillet from heat.
Add the ricotta, Parmesan, red pepper flakes if using, and season generously with salt and black pepper. Mix everything well until the filling is creamy and cohesive.
Step 3: Stuff and Bake
Using a spoon, fill each zucchini boat with the spinach-mushroom-ricotta mixture, dividing it evenly among all the halves.
Place the filled zucchini boats onto the prepared baking sheet.
Bake for 20–25 minutes, or until the zucchini is tender and the tops are lightly golden.
Step 4: Serve and Enjoy
Garnish with fresh basil for an extra pop of freshness, if desired. Serve warm with a crisp salad or crusty bread for a complete meal.
Tips for Success
- Scoop carefully to avoid tearing the zucchini shells
- Use baby spinach for milder flavor and faster wilting
- Don’t skip the Parmesan — it gives the filling a salty, nutty kick
- Feel free to add herbs like oregano, thyme, or rosemary
- Top with breadcrumbs for extra crunch if you’re not strictly low-carb
Serving Suggestions
These zucchini boats are delicious on their own but also pair beautifully with:
- A fresh garden salad with balsamic vinaigrette
- Garlic bread or focaccia
- A side of roasted potatoes
- A glass of chilled white wine
Storage & Make-Ahead Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them back in the oven at 350°F for about 10 minutes, or microwave for 1–2 minutes until heated through.
FAQs
Can I make this vegan?
Yes! Swap the ricotta for vegan ricotta and skip the Parmesan, or use nutritional yeast for a cheesy flavor.
Can I freeze these zucchini boats?
They’re best enjoyed fresh, but you can freeze them after baking. Let cool completely, then store in an airtight container for up to 2 months.
What other vegetables can I use?
Feel free to add bell peppers, sun-dried tomatoes, or even artichokes for more Mediterranean flair.
Let’s Stay Connected
If you try these Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats, I’d love to see your results! Share your creations on social media or leave a comment — your kitchen stories always inspire me.
The Goods
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
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Recipes
- 4 medium zucchini halved lengthwise and scooped out
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1 cup mushrooms chopped
- 2 cups fresh spinach chopped
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes optional
- Salt and black pepper to taste
- Fresh basil for garnish optional
Instructions
Step 1: Prepare the Zucchini
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut the zucchini in half lengthwise, then use a spoon to carefully scoop out the seeds and flesh to create little “boats.” Set aside.
Step 2: Make the Filling
- In a skillet over medium heat, add the olive oil and sauté the minced garlic and chopped onion for about 2 minutes, or until fragrant and translucent.
- Add the chopped mushrooms and cook for another 3–4 minutes until they soften and release their juices.
- Next, stir in the chopped spinach and cook until wilted, about 2 minutes. Remove the skillet from heat.
- Add the ricotta, Parmesan, red pepper flakes if using, and season generously with salt and black pepper. Mix everything well until the filling is creamy and cohesive.
Step 3: Stuff and Bake
- Using a spoon, fill each zucchini boat with the spinach-mushroom-ricotta mixture, dividing it evenly among all the halves.
- Place the filled zucchini boats onto the prepared baking sheet.
- Bake for 20–25 minutes, or until the zucchini is tender and the tops are lightly golden.
Step 4: Serve and Enjoy
- Garnish with fresh basil for an extra pop of freshness, if desired. Serve warm with a crisp salad or crusty bread for a complete meal.
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