Name: Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 2 medium zucchini; 1 cup fresh spinach, chopped (or about ¼ cup thawed frozen, squeezed dry); ½ cup sliced mushrooms; ½ cup ricotta cheese; ¼ cup shredded mozzarella (plus extra for topping); Optional: ¼ cup grated Parmesan; 1 tbsp olive oil; 1 tsp minced garlic; Salt & pepper, to taste; Optional: ½ tsp Italian seasoning or fresh basil

I fill tender zucchini halves with a creamy, savory blend of sautéed mushrooms, spinach, and ricotta, then bake them until the cheese bubbles and the vegetables soften.

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Why You’ll Love This Recipe

I love how simple ingredients—zucchini, ricotta, spinach, mushrooms—come together into something elegant and comforting. The oven transforms the zucchini into a tender vessel while the cheesy filling becomes irresistibly creamy. It’s an easy, customizable, and wholesome dish that feels both light and satisfying—perfect for a meatless dinner that doesn’t skimp on flavor.

ingredients

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

2 medium zucchini
1 cup fresh spinach, chopped (or about ¼ cup thawed frozen, squeezed dry)
½ cup sliced mushrooms
½ cup ricotta cheese
¼ cup shredded mozzarella (plus extra for topping)
Optional: ¼ cup grated Parmesan
1 tbsp olive oil
1 tsp minced garlic
Salt & pepper, to taste
Optional: ½ tsp Italian seasoning or fresh basil

directions

Preheat oven to 375 °F (190 °C).
Slice zucchinis lengthwise and scoop out the centers to form boats.
Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant, then add mushrooms and cook 2–3 minutes until soft.
Stir in spinach until wilted (about 2–3 minutes). Season with salt, pepper, and herbs if using.
Remove from heat and mix in ricotta, mozzarella, and Parmesan until creamy.
Spoon the filling into each zucchini half and top with extra mozzarella.
Bake for 25–30 minutes until zucchini is tender and cheese is bubbly and golden.

Servings and timing

Serves 4

Prep time: 10–15 minutes
Cook time: 25–30 minutes
Total time: 35–45 minutes
Approximate calories: 190 per serving

Variations

Add sun-dried tomatoes or olives for extra flavor.
Mix in cooked quinoa or couscous to make it heartier.
Include cooked ground turkey or sausage for protein.
Swap ricotta for cottage cheese for a lighter filling.
Use the filling in bell peppers or portobello mushrooms instead.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. I reheat them in a 350 °F oven for 10–15 minutes, or briefly in the microwave. I don’t recommend freezing these, as the zucchini tends to become watery.

FAQs

Can I use frozen spinach?

Yes—I always thaw and squeeze it dry before cooking to avoid excess moisture.

What mushrooms work best?

I use white button or cremini mushrooms—they soften nicely and add rich flavor.

Can I make this gluten-free or keto-friendly?

Absolutely—it’s naturally gluten-free and low-carb, fitting keto and other diets.

Can I prep this ahead of time?

Definitely. I sometimes stuff the boats in advance and bake them just before serving.

How do I prevent watery zucchini?

I avoid overfilling, don’t overbake, and if needed, scoop out zucchini well and salt the descoped halves to draw out water before baking.

Conclusion

These zucchini boats are an elegant, flavor-packed way to enjoy veggies. With creamy ricotta, earthy mushrooms, and tender zucchini, they feel indulgent without being heavy. Whether I’m cooking a meatless meal or want a healthy, satisfying dish, this recipe always delivers. I come back to it time and again.