Name: Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 medium Zucchini; 1 tablespoon Extra Virgin Olive Oil; 2 cups Fresh Spinach ((or 1/4 cup defrosted frozen spinach)); 1/2 cup Sliced Mushrooms; 1 teaspoon Minced Garlic; 1/2 cup Ricotta Cheese; 1/2 cup Shredded Mozzarella Cheese ((plus extra for topping)); 1/4 teaspoon Salt; 1/4 teaspoon Black Pepper; 1/2 teaspoon Italian Seasoning; Fresh Basil or Parsley ((for garnish))

Jump to Recipe

If you’re on the hunt for a comforting, nutritious meal that’s as easy as it is impressive, you’re going to fall in love with these Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats! Creamy ricotta and savory mushrooms tucked into tender zucchini make this dish a weeknight hero and a surefire crowd-pleaser. Did you know zucchini boats have been a favorite among home cooks for decades? Their playful presentation is as fun to eat as it is to make! When I first made this recipe for my family, I was amazed at how quickly the plates were wiped clean—a true sign of a winning dish. What makes these zucchini boats special is their simplicity, quick 30-minute prep, and family-friendly flavor. If you enjoy my Cheesy Eggplant Parmesan from last week, you’ll adore these as a lighter, just-as-satisfying option. Ready to try something memorable, easy, and guaranteed to put smiles on everyone’s faces? Let’s dive in!

What is Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats?

Ever wondered how a vegetable could become a “boat”? Well, in the delicious world of stuffed veggies, we give our zucchini a little hollowing out and send it sailing—straight into flavor! Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are exactly what they sound like: tender zucchinis split in half, filled generously with a creamy, cheesy filling, then baked until bubbly. Some say, “The way to a man’s heart is through his stomach,” but with these boats, you’re charting a course right to anyone’s heart! If you like meals that are fun to cook and even more fun to eat, you’ve got to give this one a try. Your taste buds will thank you—bon voyage to bland dinners!

Why You’ll Love This

There are three big reasons to get excited about these Zucchini Boats. First, the star here is the rich and creamy filling—each bite combines earthy mushrooms, fresh spinach, and luscious ricotta, all blanketed under a golden layer of mozzarella. Second, making these at home is incredibly affordable; a few common ingredients combine to create a restaurant-worthy meal. Third, the flavor-packed topping of melted cheese and fragrant herbs means each bite sings with Italian-inspired goodness! If you loved my Spinach Lasagna Roll-Ups, you’ll appreciate how this recipe captures all those cozy flavors in a lighter, veggie-forward way. Try them this week—your wallet and your taste buds will both be delighted!

How to Make

Quick Overview

Making Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats is simpler than it looks—these boats are easy to prepare, full of flavor, and delightfully healthy. You’ll be stuffing tender zucchini with a creamy, garlicky mixture, topping it with gooey cheese, and popping it in the oven. It all comes together in about 40 minutes, with only 15 minutes of easy prep. The result? A hearty, satisfying meal that’s perfect for a quick weeknight dinner or an impressive addition to your next gathering.

Ingredients

2 medium zucchini
1 tablespoon extra virgin olive oil
2 cups fresh spinach (or 1/4 cup defrosted frozen spinach)
1/2 cup sliced mushrooms
1 teaspoon minced garlic
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese (plus extra for topping)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Italian seasoning
Fresh basil or parsley, chopped (for garnish)

Step-by-Step

Preheat your oven to 400°F (200°C). Lightly grease a baking dish to prevent sticking.
Prepare your zucchini by washing, trimming the ends, and slicing them in half lengthwise. Using a spoon, carefully scoop out the seeds and some flesh, creating a shell about 1/4 inch thick. Place the hollowed-out zucchini halves in the prepared dish.
Heat the olive oil in a skillet over medium heat. Add the mushrooms and cook for about 3 minutes until they begin to soften. Stir in the minced garlic and spinach, continuing to sauté until the spinach wilts and the mushrooms are golden and fragrant. Remove from heat and let cool slightly.
In a bowl, combine the sautéed spinach and mushroom mixture with ricotta cheese, 1/2 cup shredded mozzarella, salt, pepper, and Italian seasoning. Mix until well combined.
Spoon the ricotta filling evenly into each zucchini “boat.” Sprinkle with extra mozzarella on top if you love gooey cheese.
Bake in the preheated oven for 20–25 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
Remove from the oven, and garnish with chopped basil or parsley. Serve warm and enjoy!

What to Serve With

These zucchini boats are deliciously satisfying on their own, but they’re even better when paired with the right sides. Try serving them alongside a crisp green salad tossed with lemon vinaigrette, garlic breadsticks for a crunchy contrast, or a light tomato soup for a cozy meal. For a more filling dinner, pair them with herbed quinoa or a simple brown rice pilaf. Don’t forget a glass of chilled white wine or sparkling water with lemon for a refreshing finish!

Top Tips for Perfecting

If you don’t have mushrooms, try diced bell peppers or sun-dried tomatoes for a different flavor twist.
For extra protein, add some cooked shredded chicken or quinoa into the filling.
Avoid overbaking the zucchini; check at 20 minutes to make sure the boats remain tender yet hold their shape.
To make it gluten-free, ensure your cheese and seasonings are certified gluten-free.
Love more spice? Add a pinch of red pepper flakes to the filling for a kick.
Pre-cook the zucchini shells for 5 minutes in the oven if you prefer a softer texture.

Storing and Reheating Tips

Store any leftover stuffed zucchini boats in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a microwave-safe dish and warm in 45-second intervals until heated through, or cover and bake in a 350°F oven for 10-15 minutes. To freeze, let the boats cool completely, then wrap individually in foil and place in a freezer-safe bag. They’ll keep in the freezer for up to 2 months. Defrost overnight in the refrigerator before reheating for best results.

FAQs

Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out any excess water before mixing it into the filling.

What type of mushrooms work best for this recipe?
White button or cremini mushrooms are perfect, but feel free to use what you have on hand.

Can I make these zucchini boats ahead of time?
Yes, assemble the boats and store them covered in the fridge for up to 24 hours before baking.

Are these vegetarian-friendly?
They sure are! Every ingredient in this recipe is suitable for vegetarians.

What should I do if I don’t have ricotta cheese?
Cottage cheese or a well-drained Greek yogurt can work as a substitute in a pinch.

Conclusion

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats bring together fresh flavors, creamy textures, and wholesome ingredients in a fun, family-friendly dish you’ll want to make again and again. With minimal effort, you can create a meal that’s as nutritious as it is delicious, perfect for both busy weekdays and leisurely family gatherings. Don’t be surprised if these boats become your new go-to recipe! Try them this week, and don’t forget to share how they turned out. Happy cooking!