Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
A Light, Comforting Classic That Never Fails
Some recipes feel like a breath of fresh air — simple ingredients, wholesome flavors, and a touch of rustic charm that reminds you why home cooking is so satisfying. These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats fall beautifully into that category.
Perfectly tender zucchini shells cradle a creamy, savory filling loaded with ricotta, spinach, mushrooms, and Parmesan. Melted mozzarella blankets the top, turning each boat into a golden, bubbling parcel of goodness that feels indulgent yet balanced. It’s the kind of recipe that works for weeknight dinners, light lunches, or even as a standout side dish for a larger gathering.
The beauty of zucchini boats is their versatility — they take on flavors wonderfully and allow you to pack in nutrients while still offering comfort-food appeal. Whether you’re trying to add more vegetables to your routine or simply want a flavorful, low-effort dish, this recipe is a guaranteed keeper.
Why You’ll Love These Stuffed Zucchini Boats
1. They’re naturally lighter but full of flavor.
The creamy ricotta mixture gives you richness without heaviness, making this a satisfying dish without needing lots of oil or heavy sauces.
2. They’re veggie-packed.
With mushrooms, spinach, and zucchini flesh mixed right into the filling, each serving brings a hearty dose of vegetables while still tasting deliciously cozy.
3. They’re customizable.
Want to add cooked quinoa, ground turkey, red pepper flakes, or sun-dried tomatoes? This recipe welcomes variations without losing its charm.
4. They’re gorgeous on the table.
The vibrant green zucchini, golden cheese topping, and creamy speckled filling make this dish visually appealing, perfect for sharing on your recipe page or with guests.
Tips for Perfect Stuffed Zucchini
- Choose medium zucchini. They’re easier to scoop, cook evenly, and provide just the right amount of filling-to-vegetable ratio.
- Don’t waste the scooped flesh. It adds moisture and flavor to the filling when sautéed with mushrooms and onions.
- Drain ricotta if needed. If your ricotta seems watery, a quick drain prevents soggy filling.
- Broil the top for extra color during the last minute if you love that golden, bubbly cheese crust.
Serving Suggestions
These stuffed zucchini boats can shine as the main dish or complement a heartier entrée. Pair them with:
- A crisp green salad with lemon vinaigrette
- Garlic bread or toasted baguette slices
- Grilled chicken or salmon
- A bowl of tomato basil soup
They also reheat beautifully, making them excellent for meal prep. Store leftovers in an airtight container for up to 3 days and warm them in the oven or microwave before serving.
⭐ The Recipe (unchanged)
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Ingredients:
4 medium zucchinis (about 1 kg / 2.2 lbs)
1 tablespoon (15 ml) olive oil
1 small onion, finely chopped
2 cloves garlic, minced
200 g (7 oz) mushrooms, finely chopped
150 g (5 oz) fresh spinach, chopped
250 g (1 cup) ricotta cheese
1/4 cup (25 g) grated Parmesan cheese
1/2 teaspoon (2 g) dried oregano
Salt and pepper, to taste
1/2 cup (50 g) shredded mozzarella cheese
Directions:
Preheat oven to 375°F (190°C). Line a baking dish with parchment paper.
Slice zucchinis in half lengthwise and scoop out the centers to create “boats,” leaving a thin shell. Set aside the scooped flesh.
Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until softened. Stir in mushrooms and chopped zucchini flesh, cooking until tender. Add spinach and cook until wilted.
Remove from heat and stir in ricotta, Parmesan, oregano, salt, and pepper. Mix until well combined.
Spoon filling into the zucchini boats and arrange them in the baking dish. Sprinkle mozzarella on top.
Bake for 25–30 minutes, until zucchini is tender and cheese is golden and bubbly.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Kcal: 210 per serving
Servings: 4
