Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe

Spinach, mushroom, and ricotta stuffed zucchini boats are a flavorful and nutritious low-carb meal that’s perfect for weeknight dinners or elegant appetizers. With tender zucchini halves filled with a savory cheese and vegetable mixture, then baked until golden, this dish is both satisfying and easy to prepare.

Why You’ll Love This Recipe

This zucchini boat recipe is a go-to for anyone craving something light, cheesy, and full of flavor. It’s naturally gluten-free and keto-friendly, and comes together in just 30 minutes. You’ll love how easy it is to customize with different vegetables, cheeses, or proteins. Whether you’re serving it as a main or a side, it’s sure to impress with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 medium zucchini

• 1 tablespoon extra virgin olive oil

• 2 cups fresh spinach (or ¼ cup defrosted frozen spinach)

• ½ cup sliced mushrooms

• 1 teaspoon minced garlic

• 1 tablespoon fresh chopped basil

• ½ cup ricotta cheese

• ¼ cup shredded mozzarella cheese

• ¼ teaspoon kosher salt

• Pinch of black pepper

Directions

1. Preheat the oven to 425°F.

2. Trim the stem ends off the zucchini. Carefully hollow out the center using a small spoon or knife, leaving a ¼-inch thick shell to form a boat.

3. Arrange the hollowed zucchini halves on a baking sheet or oven-safe baking dish. Set aside.

4. Heat the olive oil in a skillet over medium-high heat.

5. Add the spinach and mushrooms, cooking for 2–3 minutes until the spinach is wilted and the mushrooms are softened.

6. Stir in the garlic and fresh basil, cooking for another minute.

7. Remove from heat and mix in the ricotta and mozzarella cheeses. Season with salt and black pepper.

8. Evenly spoon the mixture into the zucchini boats.

9. Bake for 15–20 minutes, or until the zucchini is fork-tender and the filling is golden and bubbling.

10. Let cool for a few minutes before serving.

Servings and timing

• Servings: 4

• Prep time: 15 minutes

• Cook time: 15 minutes

• Total time: 30 minutes

Variations

• Add protein: Mix in cooked ground turkey, sausage, or shredded chicken to make it more filling.

• Make it vegan: Use dairy-free ricotta and mozzarella alternatives.

• Switch up the veggies: Try adding bell peppers, onions, or sun-dried tomatoes to the filling.

• Cheese swap: Substitute ricotta with cottage cheese or cream cheese for a different flavor profile.

• Add a crunch: Top with seasoned breadcrumbs or crushed nuts before baking.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat in the oven at 350°F for 10–15 minutes, or until warmed through.

• Avoid microwaving if you want to maintain the texture, though it works in a pinch.

FAQs

Can I make these zucchini boats ahead of time?

Yes, you can prep the zucchini and filling ahead of time. Store separately and assemble just before baking.

Can I freeze stuffed zucchini boats?

Freezing isn’t ideal as the zucchini can become watery when thawed, but you can freeze the filling on its own.

Do I have to use fresh spinach?

No. Frozen spinach works well—just thaw and drain thoroughly to avoid extra moisture.

What can I serve with zucchini boats?

They pair well with a side salad, grilled protein, or roasted potatoes for a complete meal.

Can I use yellow squash instead?

Absolutely. Yellow squash works just as well and has a similar flavor and texture.

What’s the best way to hollow out zucchini?

Use a teaspoon or melon baller to scoop out the center, being careful not to puncture the bottom.

How do I know when the zucchini is cooked?

It should be tender when pierced with a fork, and the filling should be hot and golden.

Can I add marinara or tomato sauce?

Yes, a spoonful of marinara under the filling or drizzled on top adds extra flavor.

How do I prevent the zucchini from getting soggy?

Don’t overbake, and avoid adding too much moisture to the filling by draining veggies well.

Can kids eat these zucchini boats?

Definitely! The cheesy filling and mild flavor make them a great way to sneak in veggies.

Conclusion

Spinach, mushroom, and ricotta stuffed zucchini boats are a simple yet flavorful dish that’s ideal for any occasion. Packed with wholesome vegetables, creamy cheeses, and aromatic herbs, they deliver delicious comfort with a healthy twist. Whether served as a side, light lunch, or main course, this recipe is sure to become a favorite in your meal rotation.