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Baked zucchini boats stuffed with creamy ricotta, sautéed spinach, and mushrooms, garnished with fresh herbs on a white serving plate.

Savory Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

  • Author: Hannah
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

These Savory Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a wholesome and satisfying dish featuring tender baked zucchini filled with a creamy blend of ricotta, sautéed spinach, and earthy mushrooms. Perfect as a vegetarian main or hearty side, they’re easy to make, packed with flavor, and loved by all ages.

Ingredients

Scale

For the Zucchini Boats

  • 2 medium zucchini

  • 1 tbsp olive oil

  • 2 cups fresh spinach (or ¼ cup frozen spinach, thawed and squeezed)

  • ½ cup sliced mushrooms

  • 1 tsp minced garlic

  • ½ cup ricotta cheese

  • ¼ cup shredded mozzarella cheese

  • ¼ tsp kosher salt

  • Pinch of black pepper

  • Fresh basil or parsley, for garnish (optional)

Instructions

  • Preheat the Oven
    Preheat your oven to 425°F (220°C) and prepare a baking dish.

  • Prepare the Zucchini
    Slice zucchinis lengthwise and scoop out the centers to form boats. Leave a ¼-inch shell and place them in the baking dish.

  • Cook the Vegetables
    In a skillet over medium heat, heat olive oil. Add mushrooms and cook until soft. Stir in garlic and spinach, cooking until wilted and moisture evaporates.

  • Make the Filling
    In a bowl, mix the cooked vegetables with ricotta, mozzarella, salt, and pepper until well combined.

  • Stuff the Zucchini
    Spoon the filling into each zucchini boat, packing gently and evenly.

  • Bake
    Bake for 15–20 minutes or until zucchini is tender and the filling is warmed through.

  • Garnish and Serve
    Top with fresh basil or parsley and serve warm.

Notes

If using frozen spinach, make sure to squeeze out as much moisture as possible to avoid a watery filling. For a crispier top, sprinkle additional mozzarella or breadcrumbs before baking.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish, Side Dish
  • Method: Baking
  • Cuisine: American, Mediterranean-inspired

Nutrition

  • Serving Size: 1 stuffed zucchini half
  • Calories: 165
  • Sugar: 3g
  • Sodium: 270mg
  • Fat: 11g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 9g
  • Cholesterol: 25mg

Keywords: zucchini boats, stuffed zucchini, spinach ricotta zucchini, low carb vegetarian recipes, mushroom stuffed zucchini

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Find it online: https://goodierecipes.com/savory-spinach-mushroom-and-ricotta-stuffed-zucchini-boats/