Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a flavorful and healthy dish that’s perfect as a light main course or a delicious side.
The tender zucchini serves as the perfect vessel for the creamy ricotta filling, while the mushrooms and spinach add earthy and fresh flavors.
Topped with gooey melted mozzarella and fragrant basil, this dish is a delightful balance of textures and tastes.
It’s easy to prepare, customizable, and works well for vegetarians or anyone seeking a wholesome, satisfying meal.
Serve these zucchini boats warm and enjoy a nutritious, comforting dish that’s as beautiful as it is delicious.
Ingredients:
2 medium zucchini
1 tablespoon extra virgin olive oil
2 cups fresh spinach (or ¼ cup thawed frozen spinach)
½ cup sliced mushrooms
1 teaspoon minced garlic
1 tablespoon fresh chopped basil
½ cup ricotta cheese
¼ cup shredded mozzarella cheese
¼ teaspoon kosher salt
Pinch of black pepper
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
Prepare the Zucchini:
Slice the zucchini in half lengthwise, then scoop out the seeds and some flesh to create a “boat” shape, leaving a ¼-inch border of zucchini.
Place the zucchini halves, cut side up, on the prepared baking sheet.
Drizzle the zucchini with a little olive oil and season with a pinch of salt and pepper. Set aside.
Prepare the Filling:
Heat 1 tablespoon of olive oil over medium heat in a skillet.
Add minced garlic and sauté for about 30 seconds until fragrant. Add the sliced mushrooms and cook for 3-4 minutes until softened.
Stir in the spinach (ensure frozen spinach is thawed and well-drained) and cook for an additional 2-3 minutes until wilted.
Remove from heat and stir in the fresh chopped basil. Let the mixture cool slightly.
Mix the Ricotta Filling:
In a mixing bowl, combine the spinach and mushroom mixture with ricotta cheese. Mix well until evenly combined.
Stuff the Zucchini Boats:
Generously fill each zucchini half with the ricotta, spinach, and mushroom mixture.
Sprinkle shredded mozzarella cheese evenly over the top of the filled zucchini.
Bake the Zucchini Boats:
Place the stuffed zucchini boats on the prepared baking sheet into the preheated oven.
Bake for 20-25 minutes, or until the cheese is melted and golden, and the zucchini is tender.
For a delicious twist on the classic recipe, you can customize these Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats in various ways.
Add cooked ground turkey, chicken, or sausage to the filling for extra protein, or swap ricotta for cottage cheese or goat cheese for a tangy flavor.
Incorporating diced bell peppers, onions, or sun-dried tomatoes adds vibrant texture and taste.
For herbs, try parsley, oregano, or thyme to change the flavor profile.
To prepare the zucchini, avoid scooping too much flesh to maintain sturdy boats and prevent tearing.
Sprinkling the zucchini with salt and patting them dry ensures they don’t become soggy.
These stuffed zucchini boats pair perfectly with a fresh salad, roasted vegetables, or garlic bread and can be served with a side of marinara or pesto sauce.
Garnish with Parmesan or fresh herbs for a beautiful and flavorful presentation.
Serve warm and enjoy this wholesome and satisfying dish that’s ideal for family dinners or meal prep!
To store Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats, let them cool completely before packaging. Place the leftovers in an airtight container and refrigerate for up to 3 days.
To reheat, use an oven preheated to 350°F (175°C) for about 10–15 minutes, or microwave them in short intervals until heated through.
For longer storage, you can freeze the zucchini boats.
Arrange them on a baking sheet to freeze individually, then transfer them to a freezer-safe container or bag. They will keep well in the freezer for up to 2 months.
When ready to enjoy, thaw in the refrigerator overnight and reheat in the oven for the best texture and flavor.
Keep in mind that frozen and reheated zucchini may be slightly softer but will still taste delicious.