Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

this RECIPE

Looking for a wholesome, flavor-packed dish that’s both light and satisfying? These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats deliver just that—and more. With tender zucchini acting as the perfect edible vessel, the creamy ricotta, earthy mushrooms, and vibrant spinach come together to create a beautifully balanced meal that feels both indulgent and nutritious. Whether you’re prepping a weeknight dinner or cooking for friends, this vegetarian dish is sure to impress!

Ingredients for spinach mushroom and ricotta stuffed zucchini boats

Here’s everything you’ll need to get started. These measurements yield 4 servings.

zucchini boats:

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

For the filling:

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 ½ cups finely chopped mushrooms (button or cremini work best)
• 4 cups fresh spinach, roughly chopped
• 1 cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 teaspoon dried Italian herbs (or a mix of oregano, thyme, and basil)
• Salt and pepper, to taste
• ¼ teaspoon red pepper flakes (optional, for a touch of heat)

For the topping:

• ½ cup shredded mozzarella cheese
• 1 tablespoon grated Parmesan cheese
• Fresh basil or parsley, for garnish

How to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Step-by-Step

1. Prepare the zucchini boats

1. Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it with olive oil.
2. Wash the zucchinis and slice them in half lengthwise. Using a spoon or melon baller, carefully scoop out the flesh, leaving about ¼ inch of zucchini along the edges to form a boat. Reserve about ½ cup of the scooped flesh for the filling.
3. Brush each zucchini half with olive oil and sprinkle with a little salt and pepper. Place them in the prepared baking dish, cut side up.

2. Cook the filling

4. In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the chopped onion and sauté for about 3 minutes until softened.
5. Stir in the garlic and cook for another minute until fragrant.
6. Add the chopped mushrooms and reserved zucchini flesh. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
7. Toss in the spinach and cook until wilted, about 2-3 minutes. Remove from heat and allow the mixture to cool slightly.
8. In a large mixing bowl, combine the cooked mushroom-spinach mixture with ricotta, Parmesan, dried herbs, red pepper flakes (if using), and salt and pepper to taste. Mix well to form a creamy filling.

3. Assemble and bake

9. Spoon the filling evenly into each zucchini boat, pressing it down gently with the back of a spoon to fill each one generously.
10. Sprinkle the tops with shredded mozzarella and an extra touch of Parmesan.
11. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden.

4. Garnish and serve

12. Once baked, let the zucchini boats cool slightly before serving.
13. Garnish with fresh chopped parsley or basil, and serve warm.

Tips for Perfecting the Dish

To get the best results every time, consider these helpful tips:

1. Choose uniform zucchinis. Select zucchinis that are roughly the same size and shape so they cook evenly.

2. Don’t overcook the boats. Zucchini cooks quickly and can turn mushy if overdone. You want the texture to be tender but still slightly firm, so keep an eye on them during the final baking.

3. Drain excess moisture. Mushrooms and spinach both release water during cooking. Let the cooked filling cool and, if needed, drain off excess moisture before mixing in the ricotta. This ensures your zucchini boats won’t get soggy.

4. Add extra flavor. A sprinkle of nutmeg in the ricotta adds a subtle warmth. For more zing, add a touch of lemon zest.

Variations to Try

One of the best parts of this dish is its adaptability. Try these fun variations:

1. Make it vegan: Swap out ricotta and mozzarella with vegan cheese alternatives. A tofu ricotta made with lemon juice and nutritional yeast also works well.

2. Add grains: Stir in cooked quinoa, rice, or couscous into the filling to make it heartier and even more satisfying.

3. Mix up the veggies: Add finely chopped bell peppers, sun-dried tomatoes, or grated carrots to the filling for extra texture and sweetness.

4. Spice it up: Incorporate a pinch of smoked paprika or use spicy Italian seasoning to give the dish a bolder profile.

5. Use different cheese: Goat cheese or feta can add a tangy twist to the creamy filling.

Conservation and Storage

Got leftovers? No worries! These zucchini boats store beautifully.

Refrigerate: Place the cooled stuffed zucchini in an airtight container and refrigerate for up to 3 days.

Reheat: To reheat, place them in the oven at 350°F (175°C) for about 10-12 minutes or until heated through. You can also microwave them, though the texture might soften more.

Freeze (optional): While freezing is possible, note that zucchini holds a lot of water and may become a bit mushy after thawing. If you do freeze them, wrap individually in foil and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Serving Suggestions for Spinach, Mushroom, and Ricotta Zucchini Boats

These zucchini boats work great as a main dish or a flavorful side. Here are some delicious pairings:

• Main Course: Serve with a fresh side salad like arugula and cherry tomatoes with a lemon vinaigrette.
• Grain Side: Pair with quinoa, couscous, or garlic rice to round out the meal.
• Soup Starter: Begin your meal with a light soup like tomato basil or a chilled cucumber soup.
• Breads & Dips: A slice of crusty sourdough or focaccia and some hummus or olive tapenade make this feel like a Mediterranean feast.

For a dinner party, serve them plated with a drizzle of balsamic glaze and a sprinkle of microgreens for an elegant touch.

Frequently Asked Questions About This spinach mushroom and ricotta stuffed zucchini boats

Q: Can I use frozen spinach instead of fresh?
Yes, absolutely! Just make sure to thaw and drain it thoroughly—press out as much moisture as possible using a clean towel or cheesecloth. Too much water can make the filling soggy.

Q: What can I use instead of ricotta?
Try cottage cheese, cream cheese, or a mixture of Greek yogurt and Parmesan for a similar creamy texture. If you’re going dairy-free, blended silken tofu with lemon juice and garlic makes a great vegan alternative.

Q: Can I make these ahead of time?
Yes! You can prepare the stuffed boats, cover them tightly with plastic wrap, and refrigerate for up to 24 hours before baking. When ready to serve, just pop them in the oven as directed.

Q: How do I make this recipe keto-friendly?
It already is quite low-carb! But to keep it strictly keto, skip any optional breadcrumbs and use full-fat cheeses. Also, double-check that any store-bought ricotta has no added sugars or starches.

Q: Can kids eat this dish?
Definitely! This recipe is mild in flavor and packed with nutrients. For picky eaters, you can chop the spinach extra fine and leave out the red pepper flakes.

Q: Is this dish gluten-free?
Yes, it is naturally gluten-free. Just ensure that your cheeses are labeled gluten-free, especially pre-grated ones, which can sometimes contain anti-caking agents with gluten.

Summary

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a beautiful blend of health and flavor. They showcase how humble vegetables like zucchini can shine when paired with savory fillings and thoughtfully chosen herbs. From their creamy texture to their earthy undertones and cheesy finish, they tick all the boxes for a satisfying vegetarian meal.

Versatile, easy to make, and full of possibilities, this dish fits any season and every occasion—whether you’re trying out Meatless Monday or hosting a summer lunch. With just a few ingredients and a little time, you’ll have a dish that feels special yet refreshingly simple.

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