Name: Spinach Mushroom and Ricotta Stuffed Zucchini Boats Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 4 whole zucchini, medium-sized, halved and hollowed; 1 tbsp olive oil; ½ cup onion, diced; 1 clove garlic, minced; 1 cup sliced mushrooms (baby bella or cremini); Chopped zucchini flesh (from hollowed zucchini); 2 cups fresh spinach, roughly chopped; 1 cup whole milk ricotta cheese; ¼ cup grated Parmesan cheese, plus extra for topping; ¼ tsp red pepper flakes (optional); Salt and pepper, to taste; ½ cup shredded mozzarella cheese; 1 tbsp fresh basil, chopped, for garnish

Jump to Recipe· 4.3 from 57 reviews

There’s something truly magical about the Spinach Mushroom and Ricotta Stuffed Zucchini Boats Recipe that turns humble ingredients into a delightful dinner experience. Creamy ricotta melts beautifully into sautéed mushrooms and spinach nestled inside tender zucchini, creating a dish that feels both comforting and nourishing. Whether you’re craving a cozy vegetarian meal or searching for a healthy yet satisfying Italian-inspired dinner, these stuffed zucchini boats bring warmth, flavor, and a touch of nostalgia to your table. Trust me, once you make this, it might just become your new favorite weeknight go-to!

Ingredients You’ll Need

The image shows fresh cooking ingredients arranged neatly on a white marbled surface. On the right side, there is a white baking dish holding three whole dark green zucchinis. To its left, there are four sliced mushrooms with white insides and brown edges. Next to the mushrooms, a whole yellow onion is placed, and above the onion is a clear glass bowl filled with crumbly white cheese. On the left side, there are fresh green spinach leaves, two whole garlic bulbs, a small wooden spoon, a pile of red chopped sun-dried tomatoes, a clear bowl containing red sauce with some herbs, and another clear bowl filled with white grated cheese. The overall look is fresh, clean, and ready for cooking photo taken with an iphone --ar 4:5 --v 7

Simple, fresh, and wholesome, the ingredients for this dish are easy to find but each plays a crucial role in building layers of flavor, texture, and color. From the creamy ricotta to the vibrant greens and earthy mushrooms, every element works together perfectly.

Zucchini (4 whole medium-sized): The perfect edible vessel providing a tender, slightly sweet base.
Olive oil (1 tbsp): Adds richness and helps sauté vegetables to perfection.
Mushrooms (1 cup sliced baby bella or cremini): Earthy flavor and meaty texture boost the filling’s heartiness.
Fresh spinach (2 cups roughly chopped): Bright green color and nutritional goodness that wilts nicely into the mix.
Garlic (1 clove minced): Adds that classic aromatic kick that infuses every bite.
Onion (½ cup diced): Mild sweetness that softens the filling and balances flavors.
Ricotta cheese (1 cup whole milk preferred): Creamy indulgence that binds the stuffing and keeps it smooth.
Grated Parmesan cheese (¼ cup plus extra for topping): Sharp and salty notes enhancing depth.
Red pepper flakes (¼ tsp, optional): For a subtle hint of heat that awakens the palate.
Salt and pepper (to taste): Essential seasonings bringing all ingredients into harmony.
Fresh basil (1 tbsp chopped): Finishing herb that adds fresh brightness and aromatic charm.
Shredded mozzarella (½ cup): Melts beautifully on top for that irresistible golden crust.

How to Make Spinach Mushroom and Ricotta Stuffed Zucchini Boats Recipe

Step 1: Prepare Your Oven and Zucchini

Start by preheating your oven to a welcoming 400°F (200°C). This is where the magic begins, just like Grandma always said, a warm oven sets the tone for a cozy meal. Lightly grease a 9×13″ baking dish to ensure your zucchini boats don’t stick, making cleanup a breeze. Then, slice the zucchini in half lengthwise and carefully scoop out the centers to create the charming “boats” that will hold all that delicious filling. Don’t throw away the scooped zucchini flesh — chop it finely and save it for the filling, because in this recipe, every bit counts.

Step 2: Sauté the Vegetables

Heat olive oil in a skillet over medium heat and add the diced onion and minced garlic. Cook until fragrant and the onion becomes translucent, which creates a lovely flavor base. Toss in the mushrooms and chopped zucchini flesh, cooking until they soften and release their moisture. Finally, stir in the fresh spinach and let it wilt gently. Here’s a little tip from Grandma: let your sautéed mixture cool down slightly before adding the cheese, this helps to keep it perfectly creamy rather than curdled.

Step 3: Mix the Filling

Transfer your cooled vegetable mixture to a medium mixing bowl. Add the ricotta cheese, grated Parmesan, red pepper flakes for a touch of heat, and seasoning with salt and pepper. Stir everything together gently until the filling is creamy and well blended, creating the irresistible heart of your zucchini boats.

Step 4: Stuff the Zucchini Boats

Carefully spoon the ricotta and vegetable mixture into each hollowed zucchini half, packing them generously. Don’t be shy to let the filling mound slightly — that domed top browns to a perfect golden finish when baked. Sprinkle shredded mozzarella evenly over the top, adding a melty, bubbly layer that seals in all the luscious flavors.

Step 5: Bake to Perfection

Place the stuffed zucchini boats in your baking dish and slide them into the oven. Bake for 20 to 25 minutes, until the cheese is bubbly and gently browned on top. The kitchen will fill with a savory aroma reminiscent of Sunday dinners from Grandma’s kitchen. Once baked, sprinkle chopped fresh basil over the boats to add a pop of color and a fresh herbal note.

How to Serve Spinach Mushroom and Ricotta Stuffed Zucchini Boats Recipe

The image shows two white rectangular baking dishes on a white marbled surface, each filled with halved zucchinis placed side by side in two rows. Each zucchini half is hollowed out and filled with a light beige mixture that has a rough texture, likely a stuffing with visible small bits of herbs and cheese. The base of each dish is lined with rich red tomato sauce that peeks out from under the zucchini halves. The stuffed zucchini is topped with finely grated white cheese sprinkled evenly over all the halves, creating a slightly fluffy layer. The overall look is fresh and ready for baking, with colors mainly green from the zucchini, red from the sauce, beige from the stuffing, and white from the cheese. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh basil is the star garnish here, bringing a fragrant brightness that contrasts beautifully with rich cheese. You could also add a light drizzle of extra virgin olive oil or a sprinkle of crushed red pepper if you like a little kick. A touch of lemon zest would enliven the dish as well.

Side Dishes

These zucchini boats pair wonderfully with a crisp green salad or a simple bowl of herby quinoa to keep the meal light yet satisfying. Garlic bread or a crusty baguette can add a comforting carb component if you want to round out your dinner like an Italian feast.

Creative Ways to Present

Serve your zucchini boats directly on a bright ceramic platter for a rustic look, or plate individually with a side salad arranged artfully. For a special occasion, place the boats on a bed of marinara sauce and sprinkle extra Parmesan on top, turning this humble dish into an elegant entrée.

Make Ahead and Storage

Storing Leftovers

Leftover spinach mushroom and ricotta stuffed zucchini boats store beautifully in an airtight container in the fridge for up to 3 days. They make fantastic next-day lunches or easy dinner reheats after a busy day.

Freezing

To freeze, place cooled stuffed zucchini boats in a freezer-safe container and cover tightly. They keep for up to 2 months frozen. For best results, freeze before baking, then thaw overnight in the fridge before baking fresh.

Reheating

Reheat refrigerated or thawed zucchini boats in a preheated oven at 350°F (175°C) for about 15 minutes until warmed through and bubbly. Avoid microwaving to maintain that lovely roasted texture on top.

FAQs

Can I use other types of cheese in the filling?

Absolutely! While ricotta and Parmesan are classic here, you can experiment with goat cheese for tanginess or cottage cheese for a lighter option. Just keep the creamy texture in mind to maintain the filling’s consistency.

Is this recipe suitable for a vegetarian diet?

Yes, this dish is completely vegetarian and packed with nutritious veggies and cheese, making it a hearty meal without any meat.

Can I add protein like chicken or sausage?

If you’re not vegetarian, cooked and crumbled sausage or shredded chicken can be stirred into the filling for an extra boost of protein and flavor.

How can I make the recipe vegan?

Swap the cheeses for vegan ricotta and mozzarella alternatives, and use olive oil or vegan butter for sautéing. Make sure your Parmesan alternative is nut-based or nutritional yeast for that cheesy edge.

What can I do with the scooped-out zucchini flesh?

Don’t waste it! Chop and sauté it with your mushrooms and onion like in the filling, or add it to soups, omelets, or veggie patties for a subtle zucchini boost.

Final Thoughts

Making the Spinach Mushroom and Ricotta Stuffed Zucchini Boats Recipe is like bringing a little piece of Grandma’s kitchen into your own home, filling it with warmth, love, and the irresistible aroma of home cooking. It’s simple, nourishing, and infinitely customizable, perfect for anyone craving a healthy yet indulgent vegetarian meal. So, gather your ingredients and share this cozy dish with the people you love — I promise, it’s one you’ll want to make again and again.