Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats feature tender zucchini halves filled with a creamy, savory mixture of sautéed mushrooms, spinach, and fluffy ricotta, topped with melty cheese and baked until golden.

Why You’ll Love This Recipe

I love how these zucchini boats feel fresh yet indulgent—all the veggies, creamy filling, and golden cheese in one neat package. They’re easy to throw together, bake beautifully, and are perfect as a main or side. Plus, I appreciate that they’re low-carb without sacrificing that cozy baked-cheese satisfaction.

ingredients

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

• Zucchini, halved lengthwise and scooped

• Olive oil

• Onion, finely chopped

• Garlic, minced

• Mushrooms (cremini or white), chopped

• Fresh spinach, chopped

• Ricotta cheese

• Parmesan cheese, grated

• Mozzarella cheese, shredded

• Salt and pepper

• Italian seasoning (or dried oregano/basil)

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

directions

1. Preheat oven to 190 °C (375 °F).

2. Scoop zucchini halves to form “boats” and brush with olive oil; place in a baking dish.

3. In a skillet, heat olive oil over medium heat. Sauté onion until softened, about 3–4 minutes. Add garlic and mushrooms; cook until mushrooms release moisture and start to brown.

4. Stir in spinach and Italian seasoning; cook until wilted. Season with salt, pepper, and red pepper flakes if desired. Remove from heat.

5. In a bowl, combine ricotta and Parmesan; then fold in the sautéed veggie mixture.

6. Spoon filling into zucchini boats, pressing gently to fill.

7. Top each boat with shredded mozzarella.

8. Bake uncovered for 20–25 minutes, until zucchini is tender and cheese is melted and golden.

9. Garnish with fresh parsley or basil before serving.

Servings and timing

Makes 4 zucchini boats (serves 2–4, depending on portion).

• Preparation time: about 10 minutes

• Cooking time: approximately 20–25 minutes

• Total time: around 35 minutes

Variations

• Protein boost: I stir in cooked crumbled sausage, bacon, or diced chicken for extra heartiness.

• Cheese swap: Try using feta, goat cheese, or Fontina for an interesting flavor twist.

• Italian twist: Add sun-dried tomatoes, chopped olives, or artichoke hearts to the filling.

• Crunchy top: I sometimes sprinkle breadcrumbs mixed with Parmesan before baking for a crisp topping.

storage/reheating

• Storage: I store leftovers in the fridge in an airtight container for up to 3 days.

• Freezing: I freeze unbaked stuffed zucchini boats (without cheese topping) for up to 1 month, then bake from frozen—adding a few extra minutes.

• Reheating: I reheat in a 160 °C (325 °F) oven for 10–12 minutes, or microwave individually (about 1 minute) until warmed through.

FAQs

Is it okay to use frozen spinach?

Yes—I thaw and squeeze out excess water before cooking. It works well in the filling.

Can I make these ahead?

I often prepare and fill them ahead, cover, and bake when ready—just add 5 minutes to baking time if chilled.

How do I prevent watery zucchini?

I brush the cut zucchini with oil, bake face-down for 5 minutes before filling to remove moisture, then scoop and fill.

What cheese melts best on top?

Mozzarella gives that classic gooey melt. I sometimes mix in provolone or cheddar for more flavor.

Are these gluten-free?

Yes—as long as breadcrumbs are omitted or you use gluten-free ones, they’re naturally gluten-free.

Conclusion

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are one of my favorite ways to enjoy a veggie-packed, comforting, cheesy meal without guilt. They’re perfect for lunch, a light dinner, or as a crowd-pleasing side. I hope making and enjoying them brings you as much delight as they do for me!