Spinach, Mushroom & Ricotta Stuffed Zucchini Boats
Tender zucchini halves are filled with creamy ricotta, garlicky spinach, and golden sautéed mushrooms, then topped with Parmesan and baked until bubbling, golden, and delicious. A satisfying low-carb vegetarian meal or side dish!
Ingredients
For the Zucchini Boats
- 4 medium zucchini
- 1½ tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Filling
- 1 tablespoon olive oil
- 8 oz (225 g) mushrooms, finely sliced
- 3 cloves garlic, minced
- 4 cups fresh spinach
- 1 cup whole-milk ricotta
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
For the Topping
- ½ cup shredded mozzarella
- 2 tablespoons grated Parmesan
- 1 tablespoon fresh parsley, chopped
- Optional: extra sautéed mushrooms
👩🍳 Instructions
1. Prepare the zucchini
Preheat your oven to 400°F (200°C).
Wash the zucchini and cut each one in half lengthwise.
Use a spoon to carefully scoop out the soft center, leaving about ¼ inch (6 mm) of zucchini around the edges so the boats remain sturdy.
Finely chop the scooped-out zucchini flesh and set it aside.
Place the zucchini halves cut-side up on a parchment-lined baking sheet.
Brush lightly with olive oil and season with salt and pepper.
2. Cook the mushrooms
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until golden brown and most of their moisture has evaporated.
Add the chopped zucchini flesh and cook for another 2–3 minutes.
3. Add the spinach and garlic
Add the minced garlic and cook for about 30 seconds.
Add the spinach and cook for 1–2 minutes, stirring until wilted.
Remove from the heat and let the mixture cool slightly.
4. Make the ricotta filling
In a large bowl, combine:
- Ricotta
- ½ cup mozzarella
- Parmesan
- Italian seasoning
- Salt
- Black pepper
- Red pepper flakes, if using
Fold in the cooked mushroom, zucchini and spinach mixture.
Mix until everything is evenly combined.
5. Fill the zucchini
Spoon the filling generously into each zucchini boat.
Don’t worry about making them perfectly smooth—the filling can be slightly heaped for a beautiful baked finish.
Sprinkle the remaining mozzarella and Parmesan over the tops.
6. Bake
Bake uncovered for 20–25 minutes, until the zucchini is tender and the cheese is melted and golden.
For an extra browned top, switch the oven to broil for 1–2 minutes, watching carefully.
7. Garnish and serve
Let the zucchini boats rest for 5 minutes.
Sprinkle with fresh parsley and serve warm.
⭐ Tips for the Best Zucchini Boats
- Don’t scoop too deeply. Leaving a sturdy zucchini shell keeps the boats from collapsing.
- Cook the mushrooms thoroughly. Removing their excess moisture prevents watery filling.
- If your ricotta is particularly wet, drain it briefly before mixing.
- For extra cheesy flavor, use a mixture of mozzarella and Parmesan.
- Don’t overbake—the zucchini should be tender but still hold its shape.
🥜 Nut & Allergy Information
- Nuts: No nuts are required.
- Dairy: Contains ricotta, mozzarella and Parmesan.
- Eggs: No eggs are required.
- Gluten: Naturally gluten-free when all packaged ingredients are verified gluten-free.
- Soy: No soy is required.
- For anyone with a severe nut allergy, check packaged cheeses and seasonings for cross-contact statements.
❓ Q&A
Can I prepare these ahead of time?
Yes. Assemble the zucchini boats, cover and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes if they’re going directly from the refrigerator.
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it to the filling.
Can I use cottage cheese instead of ricotta?
Yes. For a smoother filling, blend the cottage cheese briefly before mixing.
Can I add meat?
Absolutely. Cooked ground turkey, chicken, Italian sausage or diced cooked chicken can be added to the filling.
Why is my filling watery?
The most common cause is excess moisture from mushrooms, spinach or zucchini. Cook the vegetables until their moisture has evaporated, and squeeze frozen spinach very well.
Can I make them without mozzarella?
Yes. Use additional Parmesan, feta, or another melting cheese you enjoy.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven or air fryer until hot.
Can I freeze stuffed zucchini boats?
Yes, although the zucchini will be softer after thawing. Freeze fully cooked and cooled boats in an airtight freezer-safe container for up to 2 months. Reheat from thawed until hot.
