Name: Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-Inspired
Ingredients: 4 medium zucchinis, halved lengthwise; 1 tablespoon olive oil; 1 cup finely chopped mushrooms; 1 cup chopped fresh spinach; 2 cloves garlic, minced; 1 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 1 large egg (to bind); Salt and black pepper, to taste; 1/4 teaspoon red pepper flakes (optional, for heat)

Jump to Recipe·Leave a Review

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a light yet satisfying dish that’s loaded with flavor. Tender zucchini halves are filled with a savory mixture of sautéed mushrooms, fresh spinach, creamy ricotta, and Parmesan, then baked until golden and bubbly. I love serving them as a healthy vegetarian main or a hearty side.

Why You’ll Love This Recipe

I love this recipe because it’s wholesome, colorful, and easy to prepare. The combination of earthy mushrooms, fresh greens, and creamy cheese feels indulgent but still light. It’s also versatile enough to serve alongside grilled meats, pasta, or a fresh salad. Plus, it’s a great way to use up summer zucchini. Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini, halved lengthwise
Olive oil
Mushrooms, finely chopped
Fresh spinach, chopped
Garlic, minced
Ricotta cheese
Parmesan cheese, grated
Egg (to bind the filling)
Salt and pepper
Red pepper flakes (optional)

Directions

I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
I scoop out the center of each zucchini half with a spoon, leaving about 1/4 inch of flesh to create a shell. I chop the scooped-out zucchini flesh and set it aside.
In a skillet, I heat olive oil and sauté the mushrooms until golden and most of the moisture has evaporated.
I add the chopped zucchini flesh, garlic, and spinach, cooking until the spinach wilts.
In a bowl, I combine the ricotta, Parmesan, egg, salt, pepper, and red pepper flakes if I want heat.
I stir the mushroom-spinach mixture into the ricotta mixture until well combined.
I fill each zucchini boat with the mixture and arrange them in the baking dish.
I bake for 25–30 minutes, or until the zucchini is tender and the tops are slightly golden.

Servings and timing

This recipe serves 4 as a main dish or 6–8 as a side. Prep time is about 15 minutes, baking takes 25–30 minutes, so total time is around 40–45 minutes.

Variations

Sometimes I add mozzarella on top for a melty finish. I’ve also mixed in sun-dried tomatoes or fresh herbs like basil or parsley for extra flavor. For a heartier version, I stir in cooked quinoa or brown rice into the filling.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover them with foil and bake at 350°F (175°C) for 10–15 minutes. The microwave works too, but the zucchini may soften more.

FAQs

Can I make these ahead of time?

Yes, I often assemble the zucchini boats earlier in the day, refrigerate them, and bake just before serving.

Can I freeze stuffed zucchini?

It’s possible, but the zucchini will be softer after thawing. If freezing, I recommend baking them first, cooling completely, and wrapping tightly.

Do I need to pre-cook the zucchini?

No, baking them with the filling is enough to make them tender without getting mushy.

Can I use frozen spinach?

Yes, I thaw and squeeze out all the moisture before adding it to the filling.

What can I serve these with?

They pair beautifully with a simple salad, garlic bread, or a light pasta dish.

Conclusion

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delicious way to enjoy fresh vegetables in a filling, flavorful dish. The creamy, cheesy filling contrasts perfectly with the tender zucchini, making every bite satisfying. Whether as a vegetarian main or a colorful side, they’re always a hit.