Spinach, Mushroom & Ricotta Stuffed Zucchini Boats

If you’re looking for a dinner that feels comforting but still has plenty of vegetables, these Spinach, Mushroom & Ricotta Stuffed Zucchini Boats are one of my favorites.

I usually make these when I have a few zucchini sitting in the fridge that need to be used. The combination of creamy ricotta, sautéed mushrooms, fresh spinach, and melted cheese is honestly so good. The zucchini becomes tender while the filling gets beautifully golden on top.

They’re simple enough for a weeknight dinner but look nice enough to serve when you have guests over, too.

🛒 Ingredients

For the zucchini

• 4 medium zucchini
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the filling

• 1 cup ricotta cheese
• 2 cups fresh spinach, chopped
• 1½ cups mushrooms, sliced
• 2 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• 1 tablespoon olive oil
• ½ teaspoon Italian seasoning
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• ¼ teaspoon red pepper flakes, optional

👩‍🍳 How to Make Stuffed Zucchini Boats

1. Prepare the zucchini

Preheat your oven to 400°F (200°C).

Wash the zucchini and cut each one in half lengthwise. Using a spoon, carefully scoop out the center, leaving enough zucchini around the edges to create a sturdy “boat.”

Don’t throw away the scooped-out zucchini! You can chop it up and add some to the filling.

Place the zucchini halves in a lightly greased baking dish and brush them with olive oil. Season with salt and pepper.

2. Cook the mushrooms

Heat a tablespoon of olive oil in a skillet over medium heat.

Add the sliced mushrooms and cook for about 5–7 minutes, stirring occasionally, until they soften and most of their moisture has cooked away.

Add the minced garlic and cook for another minute.

3. Add the spinach

Add the chopped spinach to the skillet. Cook for 1–2 minutes, just until the spinach wilts.

Remove the skillet from the heat and let the mixture cool slightly.

4. Make the creamy filling

In a bowl, combine:

• Ricotta
• Cooked mushrooms and spinach
• Parmesan
• Italian seasoning
• Black pepper
• Salt
• Red pepper flakes, if using

Mix everything together until well combined.

Honestly, this filling is delicious enough that I always have to resist eating a spoonful before it gets into the zucchini!

5. Fill the zucchini boats

Spoon the ricotta mixture generously into each zucchini half.

Arrange the stuffed zucchini in your baking dish and sprinkle the tops with shredded mozzarella.

6. Bake

Bake uncovered for approximately 20–25 minutes, or until the zucchini is tender and the cheese is melted and lightly golden.

For a more golden top, you can place them under the broiler for the last 1–2 minutes. Keep a close eye on them so the cheese doesn’t burn.

Let them rest for a few minutes before serving.

💡 Cooking Tips

• Don’t scoop the zucchini too deeply. Leave enough flesh around the edges so the boats hold their shape.
• Cook the mushrooms well. Mushrooms release quite a bit of water, so cooking them first helps prevent watery filling.
• Drain watery ricotta if necessary. Some ricotta brands contain more moisture than others.
• Don’t overcook the zucchini. You want it tender but still sturdy enough to hold the filling.
• Add extra cheese if you like a more golden, cheesy topping.
• For a little heat, I usually add a pinch of red pepper flakes.

🍽️ What to Serve With Stuffed Zucchini Boats

These zucchini boats can be served as a light main dish or as a side.

I like serving them with:

• Garlic bread
• Fresh green salad
• Roasted potatoes
• Rice or quinoa
• Grilled chicken
• Tomato and cucumber salad
• A simple pasta dish

For a vegetarian dinner, serve two zucchini halves per person with a fresh salad and some crusty bread.

🥗 Approximate Nutrition

Per serving (2 zucchini boat halves), based on 4 servings:

• Calories: 280–320
• Protein: 17–20 g
• Carbohydrates: 14–17 g
• Fat: 18–21 g
• Fiber: 4–5 g
• Sugar: 6–7 g
• Sodium: 450–550 mg

Nutrition is an estimate and will vary depending on the exact brands and quantities of cheese and other ingredients used.

❓ Frequently Asked Questions

1. Can I make stuffed zucchini boats ahead of time?

Yes! You can assemble them several hours ahead, cover them, and keep them refrigerated. When you’re ready to eat, bake them until hot and the cheese is melted.

2. Can I use frozen spinach?

Absolutely. Thaw the spinach first and squeeze out as much excess water as possible before adding it to the filling.

3. Can I use cottage cheese instead of ricotta?

Yes. Cottage cheese can work well as a substitute. For a smoother filling, you can blend the cottage cheese briefly before mixing it with the other ingredients.

4. How do I prevent watery zucchini boats?

The biggest trick is to cook the mushrooms thoroughly and avoid adding too much moisture to the filling. Also, don’t overcook the zucchini.

5. Can I add meat to this recipe?

Definitely. Cooked ground chicken, turkey, or Italian sausage can be mixed into the filling if you’d like to make the zucchini boats more substantial.

Final Thoughts

These Spinach, Mushroom & Ricotta Stuffed Zucchini Boats are one of those recipes that prove healthy food doesn’t have to be boring.

The zucchini gets tender, the mushrooms add a savory bite, and the creamy ricotta filling with spinach and melted mozzarella makes every bite satisfying. I usually serve them straight from the oven while the cheese is still warm and bubbly.