Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
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I remember the first time I made these zucchini boats: the kitchen smelled like garlic and melting cheese, and even the pickiest eaters asked for seconds. Spinach, mushroom, and ricotta stuffed zucchini boats are a light, satisfying dish that works as a healthy main or a crowd-pleasing side. They’re quick to assemble, forgiving to customize, and a great way to use up summer zucchini or a bounty from the farmer’s market. If you like vegetable-forward sides, pair this with something bright and crisp like Asparagus with zucchini and squash for a colorful plate.
Why you’ll love this dish
This recipe balances creamy ricotta, savory mushrooms, and tender spinach inside a zucchini “boat.” It’s low-carb, family-friendly, and fast enough for a weeknight yet elegant enough for guests. The mild zucchini acts as a perfect vessel: it soaks up the garlicky flavor without overpowering the filling. Plus, it’s a clever way to stretch a small amount of cheese into a filling main.
“A simple, cozy dish — rich ricotta with earthy mushrooms and garlicky spinach wrapped in tender zucchini. Ready in under 30 minutes and always a hit.” — Home cook rating
The cooking process explained
Quick overview: you’ll soften garlic, spinach, and mushrooms in a skillet. Mix those cooked veggies off the heat with ricotta and mozzarella until creamy. Scoop and fill the zucchini halves, top with Parmesan, and bake until tender and golden. Expect about 10–15 minutes prep and 20–25 minutes baking — simple, predictable steps that deliver consistent results.
What you’ll need
- 4 zucchinis, halved lengthwise and scooped out (reserve scooped flesh for soup or omelets)
- 1 cup fresh spinach, chopped (substitute with kale — remove stems and cook slightly longer)
- 1 cup mushrooms, chopped (button, cremini, or shiitake all work)
- 1/2 cup ricotta cheese (whole-milk ricotta gives a creamier result; use part-skim to cut calories)
- 1/2 cup mozzarella cheese, shredded (low-moisture mozzarella melts best)
- 1/4 cup Parmesan cheese, grated (for topping and a salty finish)
- 1 clove garlic, minced (or 1/2 tsp garlic paste)
- 1 tbsp olive oil
- Salt and pepper to taste
If you want a dairy-free version, swap ricotta for a firm tofu ricotta or cashew ricotta, and use a dairy-free shredded cheese.
Also see a ricotta-forward salad that pairs well as a starter: Autumn harvest salad with whipped ricotta and crunchy chickpeas.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a skillet over medium heat.
- Add the minced garlic and sauté 30 seconds until fragrant.
- Add the chopped mushrooms and cook 4–5 minutes until they release moisture and begin to brown.
- Stir in the chopped spinach and cook until wilted, about 1–2 minutes.
- Remove the skillet from the heat. Stir in ricotta and shredded mozzarella until the mixture is creamy.
- Season the filling with salt and pepper to taste.
- Spoon the filling into the hollowed zucchini halves, pressing slightly to fill evenly.
- Place stuffed zucchinis on a baking sheet and sprinkle grated Parmesan on top.
- Bake 20–25 minutes, until zucchini is tender and cheese is melted and lightly golden.
- Let rest 2–3 minutes before serving.
For a shortcut, you can prepare the filling a day ahead and refrigerate it, then fill and bake when ready.
Best ways to enjoy it
- Serve as a light main with crusty bread or a grain salad.
- For a heartier meal, add a side of roasted potatoes or brown rice.
- For a Mediterranean twist, finish with a drizzle of lemon-infused olive oil and a scattering of chopped fresh herbs (basil or parsley).
- Plate individual boats on a warm platter and garnish with extra Parmesan and red pepper flakes for heat.
Pair with a crisp white wine or a sparkling water with lemon for a refreshing contrast.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a 350°F (175°C) oven for 10–12 minutes or microwave single portions for 60–90 seconds until heated through.
- Freeze: Place stuffed, unbaked zucchini on a tray and freeze until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge and bake as directed (you may need an extra 5–10 minutes).
- Food safety: Cool to room temperature no longer than 2 hours before refrigerating and reheat to an internal temperature of 165°F (74°C) when serving.
Pro chef tips
- Scoop carefully: leave about 1/4 inch of zucchini flesh so the boat keeps its shape while baking.
- Remove excess moisture: if mushrooms or zucchini seem watery, salt lightly and let them sit in a colander for 10 minutes, then pat dry. This prevents sogginess.
- Flavor boosters: add a pinch of nutmeg to the ricotta mixture for warmth, or a splash of balsamic reduction on top before serving for brightness.
- Cheese tip: reserve a tablespoon of mozzarella to sprinkle on top for a bubbly, golden finish.
For ideas on filling-forward baked dishes that use ricotta similarly, see this baked spaghetti casserole with ricotta.
Creative twists
- Mediterranean: add chopped sun-dried tomatoes, olives, and oregano; finish with feta instead of Parmesan.
- Protein boost: stir in cooked quinoa, crumbled Italian sausage, or shredded rotisserie chicken into the filling.
- Vegan option: use a cashew-ricotta and vegan mozzarella; sauté mushrooms with shallot and tamari for umami.
- Spice it up: fold in a spoonful of harissa or red pepper paste for a smoky heat.
- Crunch finish: top with toasted panko mixed with melted butter for a crisp topping before the final 5 minutes of baking.
Your questions answered
Q: How long does prep and total time take?
A: About 10–15 minutes to prep and 20–25 minutes to bake. Total time is roughly 30–40 minutes.
Q: Can I make these ahead for a party?
A: Yes. Prepare filling and hollow the zucchinis up to a day ahead. Fill and bake right before serving. For larger batches, par-bake the boats 10 minutes, cool, then fill and finish baking at the event.
Q: Are these low-carb or gluten-free?
A: Yes—this recipe is naturally gluten-free and low-carb. Add grains if you want a higher-carb version.
Q: How do I keep the zucchini from getting too soggy?
A: Salt and drain excess moisture from scooped zucchini flesh and sauté vegetables until most liquid has evaporated. Don’t overfill the boats.
Q: Can kids eat this?
A: Absolutely. Mild ricotta and mozzarella make the flavor kid-friendly. Chop veggies finely if texture is a concern.
Conclusion
If you want more versions of stuffed zucchini or similar recipes, try this homey take on Zucchini Boats stuffed with Spinach Mushroom Ricotta for another chef-tested variation. For additional inspiration and a slightly different spinach-and-ricotta approach, check out the recipe at Spinach, Mushroom and Ricotta Stuffed Zucchini Boats. If you prefer organic or bulk ingredient options and want a rustic recipe card, see this resource from Spinach, Mushroom + Ricotta Stuffed Zucchini Boats – Azure Standard.
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a skillet over medium heat.
- Add the minced garlic and sauté 30 seconds until fragrant.
- Add the chopped mushrooms and cook 4–5 minutes until they release moisture and begin to brown.
- Stir in the chopped spinach and cook until wilted, about 1–2 minutes.
- Remove the skillet from the heat. Stir in ricotta and shredded mozzarella until the mixture is creamy.
- Season the filling with salt and pepper to taste.
- Spoon the filling into the hollowed zucchini halves, pressing slightly to fill evenly.
- Place stuffed zucchinis on a baking sheet and sprinkle grated Parmesan on top.
- Bake for 20–25 minutes, until zucchini is tender and cheese is melted and lightly golden.
- Let rest for 2–3 minutes before serving.
