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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

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These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are vibrant, flavorful, and satisfying. Zucchini halves filled with a savory blend of sautéed mushrooms, spinach, ricotta, and Parmesan become golden and bubbly after baking. A wholesome vegetarian main or hearty side that’s both colorful and comforting.

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)

Instructions

  1. Preheat oven to 375°F (190 °C). Lightly grease a baking dish.
  2. Use a spoon to scoop out the centers of zucchini halves, leaving about 1/4‑inch of flesh; chop the scooped flesh and set aside.
  3. Heat olive oil in a skillet and sauté mushrooms until golden and moisture has evaporated.
  4. Add chopped zucchini flesh, garlic, and spinach; cook until spinach wilts.
  5. In a bowl, mix ricotta, Parmesan, egg, salt, pepper, and red pepper flakes (if using).
  6. Stir the mushroom-spinach mixture into the ricotta mixture until well combined.
  7. Fill each zucchini boat with the mixture and arrange them in the baking dish.
  8. Bake for 25–30 minutes, until zucchini is tender and the tops are golden.

Notes

  • Add shredded mozzarella on top for a melty finish.
  • Stir in sun-dried tomatoes or fresh herbs like basil or parsley for extra flavor.
  • Mix cooked quinoa or brown rice into the filling for added substance.
  • Use thawed, well-drained frozen spinach if fresh isn’t available.

Nutrition

Find it online: https://recipesbyliza.com/spinach-mushroom-and-ricotta-stuffed-zucchini-boats/