Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

 

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats: A Light Yet Satisfying Dinner

If you're looking for a delicious way to eat more veggies without sacrificing flavor or comfort, let us introduce you to your new favorite dinner: Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats. These tender zucchini halves are filled with a creamy, savory ricotta mixture packed with sautéed mushrooms, garlic, and spinach — then baked to perfection with a sprinkle of cheese on top.

They’re light, wholesome, and shockingly satisfying.

Why You'll Love This Recipe

Zucchini boats are one of those brilliant recipes that feel a little fancy but are secretly very easy to make. They’re naturally low-carb, gluten-free, and can easily be made vegetarian (this version already is!). Plus, they’re ideal for meal prep or a weeknight dinner that feels just a little more special.

The combination of creamy ricotta, earthy mushrooms, and wilted spinach creates a filling that’s rich and flavorful without being heavy. It’s comfort food, but in a fresher, greener package.

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Ingredients You’ll Need

• 4 medium zucchini, halved lengthwise

• 1 tbsp olive oil

• 1 small onion, diced

• 2–3 cloves garlic, minced

• 1 ½ cups chopped mushrooms (cremini or button work great)

• 2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)

• 1 cup ricotta cheese

• ¼ cup grated Parmesan cheese

• ½ cup shredded mozzarella (plus extra for topping, optional)

• Salt and pepper, to taste

• Optional: crushed red pepper flakes, fresh herbs (like parsley or basil) for garnish

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How to Make It

1. Prep the Zucchini

Preheat your oven to 375°F (190°C). Use a spoon to carefully scoop out the center of each zucchini half, creating a "boat." Reserve the scooped-out flesh and finely chop it.

Place the zucchini halves cut-side up in a baking dish. Lightly drizzle with olive oil and season with salt and pepper. Bake for 10–12 minutes to soften slightly.

2. Make the Filling

In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until fragrant and soft, about 3–4 minutes. Add the chopped zucchini flesh and mushrooms, cooking until the liquid has mostly evaporated and the mushrooms are browned. Add the spinach and stir until wilted. Season with salt, pepper, and a pinch of red pepper flakes if using.

Remove from heat and let cool slightly before stirring in ricotta, Parmesan, and mozzarella.

3. Stuff and Bake

Spoon the filling evenly into the zucchini boats. Top with a sprinkle of extra mozzarella or Parmesan, if desired.

Return to the oven and bake for 20–25 minutes, or until the zucchini is tender and the cheese is golden and bubbly.

4. Garnish and Serve

Let cool slightly before serving. Top with fresh chopped parsley or basil for a pop of color and added flavor.

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Serving Ideas

These zucchini boats make a perfect light dinner on their own or a flavorful side dish alongside grilled chicken, pasta, or salad. They’re also great for lunch the next day — just reheat gently in the oven or microwave.

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Customizations & Variations

• Add protein: Mix in cooked ground turkey or sausage with the filling for a heartier version.

• Go vegan: Swap ricotta for dairy-free alternatives and use nutritional yeast in place of Parmesan.

• Spice it up: Add sun-dried tomatoes, Italian seasoning, or fresh basil for extra flavor.

• Use what you have: This filling works well in bell peppers, portobello mushrooms, or eggplant, too.

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Final Thoughts

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats prove that eating healthy doesn't have to mean sacrificing flavor. This recipe is elegant enough for guests but easy enough for a weeknight — and guaranteed to make even the most devoted meat-eater ask for seconds.

Next time your garden is overflowing with zucchini (or you just want something fresh and satisfying), give these boats a try. They might just become a new staple at your table.