Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

There’s just something fun about zucchini boats. They’re healthy, versatile, and the perfect vehicle for just about any filling. But this version—with garlicky sautéed mushrooms, wilted spinach, and creamy ricotta—might be my favorite yet. It’s light but hearty, savory but fresh, and the whole thing bakes up bubbly and golden with just the right amount of cheese.

I first made these as a way to use up a mountain of zucchini from the garden and a half container of ricotta in the fridge. After one bite, my husband declared them “lasagna meets veggies,” and honestly? He’s not wrong. They’re kind of like little zucchini lasagnas, minus the noodles and heaviness.

Whether you’re vegetarian or just trying to add more veggies to your meals, these stuffed zucchini boats hit all the right notes.

Why You’ll Love This Recipe

• Vegetarian and protein-packed – Thanks to ricotta and Parmesan, it’s filling without meat.
• Easy and adaptable – Swap in kale, add herbs, or top with mozzarella for extra richness.
• Great for meal prep – Reheats beautifully and stores well in the fridge.
• Low-carb and naturally gluten-free – No pasta, no breadcrumbs, just clean, simple ingredients.
• Kid-friendly – Cheesy, creamy filling tucked into tender zucchini—what’s not to love?

Ingredients

For the Zucchini Boats:

• 4 medium zucchinis, halved lengthwise
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Filling:

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, finely chopped (white button or cremini)
• 2 cups fresh spinach, chopped
• ¾ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 egg (optional, for binding)
• ¼ teaspoon dried oregano
• Salt and pepper, to taste

Topping:

• ¼ cup shredded mozzarella (optional, for a melty finish)
• Extra Parmesan for sprinkling
• Fresh parsley or basil, chopped (for garnish)

Instructions

1. Prep the Zucchini

• Preheat your oven to 375°F (190°C).
• Slice zucchinis in half lengthwise and use a spoon to gently scoop out the center, creating a shallow “boat.” Don’t go too deep—leave about ¼ inch of flesh around the sides.
• Lightly brush the zucchini boats with olive oil and season with salt and pepper.
• Place them cut-side up in a baking dish or on a lined baking sheet.

2. Cook the Veggies

• Heat 1 tablespoon olive oil in a large skillet over medium heat.
• Add onion and cook for 2–3 minutes until softened.
• Add garlic and mushrooms, and cook until mushrooms release their moisture and begin to brown—about 5–6 minutes.
• Stir in chopped spinach and cook until wilted, about 1–2 minutes more.
• Remove from heat and let the mixture cool slightly.

3. Make the Ricotta Filling

• In a mixing bowl, combine ricotta, Parmesan, oregano, and the sautéed vegetable mixture.
• Add the egg if using—it helps hold everything together, but it’s optional.
• Mix until well combined, and season with salt and pepper to taste.

4. Stuff and Bake

• Spoon the ricotta mixture into each zucchini boat, pressing it in gently.
• Sprinkle with shredded mozzarella and/or extra Parmesan if desired.
• Cover loosely with foil and bake for 20 minutes.
• Remove foil and bake another 10–15 minutes, until the zucchini is tender and the tops are golden and bubbly.

5. Garnish and Serve

• Remove from the oven and let cool for a few minutes.
• Garnish with fresh herbs and a pinch of flaky salt, if you like.

How to Serve

• Serve with a side of garlic bread or a fresh green salad.
• Pair with a warm grain like quinoa or couscous for a more filling meal.
• Enjoy alongside roasted potatoes or grilled chicken for a heartier plate.

Tips for Success

• Use firm, medium zucchinis – Not too small or too wide, so they hold their shape while baking.
• Don’t overstuff – Press the filling in gently, but avoid overflowing too much to prevent mess.
• Drain ricotta if it’s watery – Use a fine mesh strainer for 15–20 minutes to avoid a soggy filling.
• No ricotta? – Cottage cheese or goat cheese works great as a sub.
• Prep ahead – You can stuff the zucchini boats and store them in the fridge up to a day ahead. Bake just before serving.

Recipe Variations

• Add breadcrumbs – Mix ¼ cup of toasted breadcrumbs into the filling or sprinkle on top for a crunchy bite.
• Spicy twist – Add crushed red pepper flakes or chopped jalapeño to the filling.
• Add meat – Browned ground chicken or turkey can be mixed into the filling if you want to up the protein.
• Vegan version – Use plant-based ricotta and skip the egg and cheese topping.

Storage & Reheating

To Store:
Place cooled leftovers in an airtight container and refrigerate for up to 3 days.

To Reheat:
Warm in a 350°F oven for 10–15 minutes, or microwave on medium power in 30-second bursts until heated through.

To Freeze:
Freeze assembled, unbaked zucchini boats (without mozzarella topping) for up to 1 month. Bake from frozen, adding 10–15 extra minutes to the cooking time.

FAQs

Can I make these ahead of time?
Yes! You can prep and stuff the zucchini up to 24 hours ahead. Cover and refrigerate until ready to bake.

What can I use instead of ricotta?
Try cottage cheese, cream cheese, or even a blend of Greek yogurt and feta for a tangy twist.

Can I use frozen spinach?
Yes—just thaw it and squeeze out as much moisture as possible before adding to the mix.

Do I need to cook the zucchini before stuffing?
Nope! They’ll soften perfectly in the oven while baking with the filling.

Are these kid-friendly?
Definitely. The cheesy filling makes the veggies more approachable. You can also finely chop everything to keep the texture smooth and less “chunky” if needed.

Final Thoughts

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are wholesome, flavorful, and super satisfying. Whether you’re feeding a vegetarian crowd or just want a lighter, veggie-packed dinner, this is the kind of recipe that tastes like comfort food but leaves you feeling good.

Let me know if you try it—and don’t be surprised if it ends up in your weekly rotation! Want a printable version or a Pinterest graphic? I’ve got you covered.

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