🥒 Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Don’t LOSE this recipe — it’s a keeper!
💬 Description
These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a wholesome, satisfying meal that’s as beautiful as it is delicious. Tender zucchini halves are filled with a creamy, cheesy spinach-mushroom mixture, topped with bubbling mozzarella and Parmesan, and baked to golden perfection. Whether you’re eating low-carb, vegetarian, or just looking for a lighter dinner, this dish checks every box.
It’s hearty, protein-packed, and full of Italian-inspired comfort — yet surprisingly healthy!
🧄 Ingredients
- 2 medium zucchinis
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced (button or cremini work well)
- 1 cup ricotta cheese
- ½ cup mozzarella cheese, shredded (plus extra for topping)
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- ½ teaspoon Italian seasoning (optional)
👩🍳 Instructions
- Preheat oven: to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it.
- Prepare the zucchinis:
- Slice each zucchini lengthwise.
- Use a spoon to gently scoop out the center flesh, leaving about ¼-inch walls to form “boats.”
- Lightly brush or spray with olive oil, season with a pinch of salt and pepper, and bake for 10 minutes to soften slightly.
- Make the filling:
- In a skillet, heat olive oil over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add mushrooms and cook until they release their moisture and start to brown (4–5 minutes).
- Add chopped spinach and cook until wilted. Remove from heat and let cool slightly.
- Combine filling ingredients:
- In a bowl, mix ricotta, half of the mozzarella, Parmesan, cooked mushroom-spinach mixture, and Italian seasoning.
- Season with salt and pepper to taste.
- Stuff the zucchini boats:
- Fill each zucchini shell generously with the ricotta mixture.
- Top with extra mozzarella cheese.
- Bake:
- Return to the oven and bake for 15–20 minutes, until the cheese is melted, bubbly, and lightly golden.
- Serve:
- Garnish with a sprinkle of Parmesan or fresh basil. Serve warm.
📝 Notes
- You can save the scooped-out zucchini flesh and add it to soups or omelets.
- Use part-skim ricotta if you want a lighter version.
- Feel free to mix in chopped sun-dried tomatoes or roasted red peppers for extra flavor.
💡 Tips
- Avoid soggy boats: Pre-baking the zucchini helps remove excess moisture.
- Add crunch: Sprinkle with toasted breadcrumbs before baking.
- Extra creamy filling: Add a tablespoon of cream cheese or Greek yogurt to the mix.
- Meal prep-friendly: Make ahead, refrigerate, and bake just before serving.
🍽 Servings
Serves 2–3 as a main dish or 4 as a side.
📊 Nutritional Info (per serving, approx.)
- Calories: 220
- Protein: 14g
- Fat: 14g
- Carbohydrates: 9g
- Fiber: 2g
- Sugar: 4g
- Sodium: 280mg
(Based on part-skim ricotta and minimal added salt.)
🌿 Health Benefits
- Zucchini: Low in calories and rich in vitamins A and C for healthy skin and vision.
- Spinach: High in iron, folate, and antioxidants that support energy and immunity.
- Mushrooms: Boost immunity and add plant-based umami flavor.
- Ricotta cheese: High in calcium and protein, supports bone and muscle health.
Q&A
Q1: Can I use another cheese instead of ricotta?
Yes! Cottage cheese or cream cheese can be used as alternatives. For a bolder flavor, try goat cheese.
Q2: Can I make these vegan?
Absolutely — use vegan ricotta or tofu ricotta and dairy-free mozzarella.
Q3: Can I freeze the zucchini boats?
Yes, you can freeze them after baking. Let cool completely, then store in an airtight container for up to 2 months. Reheat in the oven.
Q4: What can I serve these with?
They pair perfectly with garlic bread, tomato basil soup, or a light salad.
Q5: Can I add protein to the filling?
Definitely — cooked ground turkey, chicken, or lentils blend well with the ricotta mixture.