Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delicious and healthy way to enjoy fresh seasonal vegetables. With a flavorful combination of spinach, mushrooms, and creamy ricotta, this dish offers a satisfying and nutritious option for both vegetarians and non-vegetarians alike. Perfect as a light main course or as a flavorful side, these zucchini boats bring the best of Italian-inspired flavors while keeping your meal light and full of nutrients.

Why You’ll Love This Recipe

This recipe is an excellent way to enjoy a nutrient-packed meal without sacrificing flavor. The zucchini acts as the perfect vessel for the savory filling of sautéed mushrooms, spinach, and creamy ricotta. It’s a vegetarian-friendly dish that’s rich in protein, fiber, and vitamins, making it an ideal choice for those seeking a healthy yet satisfying meal. The option to top the zucchini boats with melted mozzarella or Parmesan adds a deliciously indulgent touch, making it an adaptable dish for various tastes.

Ingredients

• 2 medium zucchini

• 1/2 cup sliced mushrooms

• 1 tablespoon extra virgin olive oil

• 2 cups fresh spinach (or 1/4 cup defrosted frozen spinach)

• 1 teaspoon minced garlic

• 1/2 cup ricotta cheese

• Salt and pepper, to taste

• Optional: shredded mozzarella or Parmesan for topping

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

Directions

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Prepare Zucchini Boats: Slice the zucchini in half lengthwise. Using a spoon, gently scoop out the centers to create “boats,” leaving a 1/4-inch thick shell. Set aside.

3. Sauté Vegetables: In a skillet over medium heat, add the olive oil. Sauté the mushrooms and garlic for 2–3 minutes until mushrooms are slightly browned. Add spinach and cook until wilted (or warmed through if using frozen). Season with salt and pepper.

4. Mix Filling: Transfer the spinach-mushroom mixture to a bowl. Let it cool slightly, then stir in the ricotta cheese.

5. Stuff Zucchini: Spoon the ricotta mixture evenly into each zucchini half. Place them in a baking dish.

6. Add Cheese (Optional): Sprinkle shredded mozzarella or Parmesan on top for extra flavor.

7. Bake: Bake for 20–25 minutes, or until zucchini is tender and cheese is melted and golden.

8. Serve: Serve warm as a light main dish or a hearty side.

Servings and Timing

• Servings: 4

• Preparation Time: 10 minutes

• Cooking Time: 25 minutes

• Total Time: 35 minutes

Variations

• Add Protein: To make this dish heartier, add some cooked ground turkey, chicken, or beans to the filling.

• Spice It Up: Add red pepper flakes or chili powder for a bit of heat.

• Different Cheeses: If you don’t have ricotta, you can substitute it with cottage cheese, cream cheese, or goat cheese for a different flavor profile.

• Mushroom Options: Swap out the mushrooms for other varieties like portobello, cremini, or shiitake for a different texture and flavor.

Storage/Reheating

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

• Reheating: Reheat the zucchini boats in the oven at 350°F (175°C) for 10–15 minutes, or until warmed through. You can also microwave them for 2–3 minutes if preferred.

FAQs

Can I use frozen zucchini for this recipe?

Frozen zucchini tends to become watery and mushy when cooked, so it’s best to use fresh zucchini for this dish.

Can I make this recipe ahead of time?

Yes, you can prepare the zucchini boats and stuff them in advance. Cover them and store them in the refrigerator until you’re ready to bake them.

Can I substitute ricotta cheese?

Yes, you can substitute ricotta with other soft cheeses like cream cheese, cottage cheese, or goat cheese. Each will give the dish a slightly different flavor.

Can I add meat to this recipe?

Absolutely! You can add cooked ground turkey, chicken, or sausage to the filling to make it a more substantial meal.

How do I prevent the zucchini from becoming soggy?

Be sure to scoop out the center of the zucchini without cutting all the way through, leaving the base intact to prevent excess moisture from seeping into the filling. Also, pre-bake the zucchini halves for a few minutes before stuffing them to help reduce moisture.

How do I know when the zucchini is cooked through?

The zucchini is ready when it’s tender and can be easily pierced with a fork, and the cheese should be melted and slightly golden on top.

Can I freeze this dish?

Yes, you can freeze the stuffed zucchini boats before baking. Place them on a baking sheet to freeze them individually, then transfer them to an airtight container for long-term storage. When ready to eat, bake from frozen, adding a few extra minutes to the cooking time.

Can I use spinach that’s already frozen?

Yes, defrosted frozen spinach works well in this recipe. Just make sure to squeeze out any excess water before adding it to the filling.

How do I keep the zucchini boats from falling apart?

Make sure you leave enough zucchini around the edges when scooping out the center to maintain the shape. Also, handle them gently when transferring to the baking dish.

Can I top the zucchini boats with other cheese?

Of course! You can top them with mozzarella, Parmesan, or any other cheese you prefer, like gouda or cheddar, for a different flavor.

Conclusion

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are the perfect dish for anyone looking for a light, healthy, and delicious meal. The combination of savory vegetables, creamy ricotta, and a slight touch of cheese creates a flavorful experience that will satisfy both vegetarians and meat-eaters alike. Whether served as a main course or a side, this dish brings a fresh, vibrant taste to your table and is easy to prepare. Enjoy it as a light dinner, a make-ahead lunch, or as part of a larger meal—this recipe is sure to become a favorite in your household!