Name: Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 4 medium zucchini; 1 tbsp olive oil; 1/2 small onion, finely chopped; 2 cloves garlic, minced; 1 1/2 cups mushrooms, finely chopped; 2 cups fresh spinach, chopped (or 1 cup thawed frozen spinach, squeezed dry); 3/4 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 1/2 cup shredded mozzarella cheese, divided; 1/2 tsp dried oregano; Salt and pepper, to taste; Optional: red pepper flakes, lemon zest

Why You’ll Love This Recipe

I love how versatile and feel-good this recipe is. It’s low-carb, veggie-forward, and still full of flavor thanks to the creamy ricotta, sautéed mushrooms, and spinach. Whether I’m serving it as a main dish with a salad or as a side alongside grilled meat, these zucchini boats always feel hearty without being too heavy. Plus, they’re great for meal prep and surprisingly easy to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Medium zucchini
Olive oil
Garlic (minced)
Mushrooms (chopped)
Fresh spinach (roughly chopped)
Ricotta cheese
Grated Parmesan cheese
Egg (optional, for binding)
Salt and pepper
Italian seasoning
Shredded mozzarella cheese (for topping)

Directions

I preheat the oven to 375°F (190°C) and line a baking dish with parchment paper or lightly grease it.
I slice the zucchini in half lengthwise and use a spoon to scoop out the centers, creating shallow “boats.” I set the scooped flesh aside.
I brush the zucchini shells with olive oil, sprinkle with salt and pepper, and bake them for about 10 minutes to soften slightly.
While the zucchini pre-bakes, I heat olive oil in a skillet over medium heat and sauté garlic, mushrooms, and the reserved zucchini flesh until tender and golden.
I add the chopped spinach and cook just until wilted, then remove the skillet from heat.
In a mixing bowl, I combine the ricotta, Parmesan, egg (if using), sautéed vegetables, salt, pepper, and Italian seasoning until fully mixed.
I spoon the mixture into the pre-baked zucchini boats, pressing down gently to fill them evenly.
I top each one with shredded mozzarella and bake for another 15–20 minutes, or until the cheese is melted and bubbly.
I let them cool for a few minutes before serving warm.

Servings and timing

This recipe makes about 4 servings (2 zucchini boats per person). It takes around 15 minutes to prep, 25–30 minutes to cook, and about 5 minutes to cool before serving.

Variations

I sometimes swap ricotta for cottage cheese or add cream cheese for a richer filling.
For extra flavor, I stir in chopped sun-dried tomatoes or fresh basil.
If I want to make it heartier, I add cooked quinoa or crumbled Italian sausage to the filling.
I’ve also used portobello mushroom caps instead of zucchini for a similar stuffed dish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them in a 350°F oven for 10–15 minutes or microwave them in short bursts until heated through. They reheat well and are great for next-day lunches.

FAQs

Do I have to cook the zucchini before stuffing?

I like to pre-bake the zucchini to soften it slightly so it doesn’t stay too firm after baking. It also helps reduce excess moisture in the final dish.

Can I make this recipe vegan?

Yes, I use vegan ricotta and cheese alternatives, and skip the egg or use a flax egg. The filling still holds together and tastes great.

What mushrooms work best?

I usually use cremini or button mushrooms, but any type works. Portobello, shiitake, or even oyster mushrooms add great flavor and texture.

How do I keep the filling from being watery?

I cook off most of the moisture from the mushrooms and spinach before mixing with the ricotta. I also lightly salt and drain the ricotta if it’s very wet.

Can I freeze stuffed zucchini boats?

I don’t recommend freezing them before baking, but once baked and cooled, I wrap them individually and freeze. I reheat from frozen in the oven until hot throughout.

Conclusion

Spinach, mushroom, and ricotta stuffed zucchini boats are one of my go-to recipes when I want something nourishing, cheesy, and satisfying without feeling too heavy. They’re easy to prepare, flexible enough for different diets, and packed with flavor and texture. Whether I’m feeding guests or just making dinner for myself, they always hit the spot.