Name: Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Vegetarian
Ingredients: 4 medium zucchini, halved lengthwise and scooped out; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 small onion, finely chopped; 1 cup mushrooms, chopped; 2 cups fresh spinach, chopped; 1 cup ricotta cheese; 1/4 cup Parmesan cheese, grated; 1/4 teaspoon red pepper flakes (optional); Salt and pepper to taste; Fresh basil for garnish (optional)

Jump to Recipe· 3.9 from 25 reviews

If you’re searching for a vibrant, wholesome dish that bursts with flavor and textures, this Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe is your new go-to. The tender zucchini acts as a vessel for a creamy yet savory blend of sautéed mushrooms, fresh spinach, and luscious ricotta, perfectly seasoned to delight your taste buds. It’s a dish that feels indulgent without any heaviness, making it a perfect choice whether you’re serving a weekday family dinner or impressing friends at a weekend gathering.

Ingredients You’ll Need

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe - Recipe Image

The beauty of this Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe lies in its simplicity. Each ingredient plays a crucial role: zucchini provides a mild, slightly sweet base; mushrooms bring an earthy depth; spinach adds vibrant color and nutrition; and ricotta creates that creamy texture everyone loves. Let’s dive into the essentials that make this dish truly shine.

4 medium zucchini, halved lengthwise and scooped out: The perfect edible boats ready to be filled and baked.
1 tablespoon olive oil: Adds richness and helps soften the garlic and onion for a flavorful base.
2 cloves garlic, minced: Infuses the filling with an irresistible aromatic punch.
1 small onion, finely chopped: Offers a subtle sweetness and texture contrast.
1 cup mushrooms, chopped: Adds earthiness and umami, making the filling hearty.
2 cups fresh spinach, chopped: Brightens the dish with freshness and nutrients.
1 cup ricotta cheese: Provides creaminess and a mild, luscious taste that ties everything together.
1/4 cup Parmesan cheese, grated: Sprinkles a sharp, salty bite into the mixture.
1/4 teaspoon red pepper flakes (optional): A subtle kick that awakens your palate without overpowering.
Salt and pepper to taste: Essential seasonings to balance and enhance all flavors.
Fresh basil for garnish (optional): Adds a sweet, herbal finish that is as pretty as it is tasty.

How to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe

Step 1: Prepare the Zucchini Boats

Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper for easy cleanup. Carefully slice your zucchini in half lengthwise and use a spoon to scoop out the inner flesh, creating hollow boats that will hold the delicious filling. Set the scooped flesh aside for later use or another recipe – nothing goes to waste!

Step 2: Cook the Aromatics and Vegetables

Heat the olive oil in a skillet over medium heat. Add the minced garlic and finely chopped onion, sautéing for about 2 minutes until fragrant and soft. Then stir in the chopped mushrooms and cook for another 3 to 4 minutes until they begin to release their moisture and soften beautifully. Finish by adding the chopped spinach and cook until just wilted, around 2 minutes, then remove the pan from heat to preserve that fresh, lively flavor.

Step 3: Mix the Filling

Transfer the warm vegetable mix to a bowl and stir in the creamy ricotta and sharp Parmesan cheeses. If you like a little heat, sprinkle in red pepper flakes now. Season the mixture generously with salt and freshly ground black pepper to taste. This filling strikes the perfect balance of creaminess, savory earthiness, and subtle spice that will complement the mild zucchini perfectly.

Step 4: Stuff and Bake the Zucchini

Generously spoon the ricotta and vegetable mixture into each zucchini boat, pressing it in gently to fill every crevice. Arrange the stuffed boats on your prepared baking sheet and pop them into the oven. Bake for 20 to 25 minutes until the zucchini is tender but still holds its shape, and the filling is heated through and slightly golden on top. This baking time allows all the flavors to meld into a comforting, irresistible dish.

How to Serve Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe

The image shows three zucchini boats placed on a dark baking tray. Each zucchini is halved lengthwise with a green outer skin and hollowed to create a boat shape. Inside, the filling has layers starting with a bright white melted cheese layer on top, melted and slightly browned in spots. Underneath the cheese, you can see dark green cooked spinach and brown sautéed mushroom pieces scattered evenly. The zucchini flesh is light yellow and smooth, acting as the base layer, holding the filling neatly inside. The whole dish looks warm, fresh, and ready to serve with tiny flecks of chopped herbs sprinkled over the top. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Garnishes

Once out of the oven, add a sprinkle of fresh basil leaves to brighten the dish with a wonderful herbal note. A light drizzle of good quality olive oil or a scattering of extra Parmesan cheese also makes a lovely finishing touch, giving the zucchini boats both visual appeal and an extra flavor boost.

Side Dishes

These stuffed zucchini boats are satisfying on their own but also pair wonderfully with a crisp green salad or a side of crusty bread to soak up any cheesy bits left on the plate. If you’re entertaining, a light tomato soup or a quinoa salad makes a balanced meal that complements the rich filling perfectly.

Creative Ways to Present

For a fun twist, try serving your zucchini boats atop a bed of cooked polenta or creamy risotto. You can also halve the recipe and turn the filling into stuffed zucchini fritters or use it as a colorful pasta sauce. The vibrant green and creamy filling make for a stunning presentation that always gets compliments.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days. They make a fantastic next-day lunch or a quick dinner option—you just need to warm them up gently to preserve their texture and flavor.

Freezing

This Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe freezes well. Wrap each stuffed boat individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. When ready to enjoy, thaw them overnight in the refrigerator before reheating.

Reheating

To reheat, place the zucchini boats on a baking sheet and warm them in a 350°F (175°C) oven for about 15 minutes or until heated through. Avoid the microwave if possible to maintain the best texture—slow heating in the oven keeps the filling creamy and the zucchini tender.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just make sure to thaw the frozen spinach completely and squeeze out as much moisture as possible before adding it to the filling, so your boats don’t become watery.

Is there a vegan version of this recipe?

Yes! Simply substitute ricotta and Parmesan with your favorite plant-based alternatives and use olive oil or vegan butter for cooking. The flavors remain just as delightful.

Can I add other vegetables to the filling?

Definitely! Feel free to add diced bell peppers, sun-dried tomatoes, or even finely chopped nuts for an extra crunch. This recipe is quite versatile and welcomes your creativity.

How do I know when the zucchini is done baking?

The zucchini should be tender when pierced with a fork but not mushy. The filling should be hot and slightly golden on top, indicating it’s perfectly cooked.

Can this dish be made gluten-free?

Yes, this recipe is naturally gluten-free since it uses zucchini as the base and no gluten-containing fillers. Just ensure that any added ingredients or toppings are gluten-free as well.

Final Thoughts

This Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe is a shining example of how simple, fresh ingredients can come together to create a wonderfully comforting and nourishing meal. It’s a delightful way to enjoy vegetables with rich, creamy goodness in every bite. I truly hope you give this recipe a try, savoring the beautiful flavors and sharing it with the people you love. Once you do, I have no doubt it will become one of your favorites too.