Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats


 

Why You’ll Love This Recipe

Packed with Nutrients
Zucchini keeps things light and fresh, delivering a boost of vitamin C and B6, while the filling — rich with ricotta, spinach, and mushrooms — offers plenty of protein, fiber, and savory flavor.

Meal Prep Magic
These boats reheat beautifully, making them perfect for quick lunches or busy weeknight dinners.

Fully Customizable
Switch it up with ground turkey, sausage, or swap in your favorite cheeses.

Guaranteed Crowd-Pleaser
Even picky eaters will be coming back for seconds!

Ingredients

For the Zucchini Boats:

  • 4 medium zucchini (7–8" long)

  • 1 tbsp olive oil

  • 8 oz mushrooms, diced

  • 3 cloves garlic, minced

  • 5 oz fresh spinach, chopped

  • 1 cup ricotta cheese

  • ½ cup shredded mozzarella

  • ¼ cup grated Parmesan

  • 1 tsp Italian seasoning

  • ½ tsp red pepper flakes (optional)

  • Salt and pepper, to taste

For the Topping:

  • ¼ cup shredded mozzarella

  • 2 tbsp Panko breadcrumbs (optional, for extra crunch)

  • Fresh basil or parsley, for garnish

How to Make Them

1. Prep the Zucchini:

  • Preheat oven to 400°F (200°C).

  • Slice zucchini in half lengthwise and scoop out the centers (save the flesh!).

  • Leave about a ¼” thick shell. Brush with olive oil, sprinkle with salt, and bake cut-side up for 10 minutes.

2. Make the Filling:

  • In a skillet, heat olive oil over medium heat.

  • Sauté the mushrooms until golden, about 5–6 minutes.

  • Stir in garlic, reserved zucchini flesh, and spinach. Cook until spinach wilts, 2–3 minutes.

  • Remove from heat and mix in the ricotta, mozzarella, Parmesan, and seasonings.

3. Stuff and Bake:

  • Spoon the filling into the pre-baked zucchini shells.

  • Top with mozzarella and a sprinkle of Panko if desired.

  • Bake for 15–20 minutes, until bubbly and golden.

  • For extra crispness, broil for 1–2 minutes at the end.

4. Serve:

  • Garnish with fresh herbs and serve hot.

  • Pair with a simple salad or crusty bread for a complete meal.

Pro Tips for Perfect Zucchini Boats

✔ Always pre-bake the zucchini to avoid sogginess.
✔ If using frozen spinach, be sure to squeeze out any extra moisture.
✔ Want it heartier? Add cooked Italian sausage or ground beef to the filling.
✔ Leftovers keep in the fridge for 3–4 days — reheat in the oven or air fryer for best results.

Nutrition Snapshot (Per Serving)

CaloriesCarbsProteinFatFiber
21512g14g13g3g

Gluten-Free Tip: Skip the Panko or use gluten-free breadcrumbs to keep this recipe gluten-free.

Final Thoughts

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are everything you want in a feel-good meal: creamy, cheesy, veggie-packed, and totally satisfying — without the heaviness.
Pro Tip: Make extra filling! It’s fantastic stuffed into bell peppers or tossed with pasta for another easy meal.