These Savory Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delightful vegetarian dish featuring tender zucchini filled with a creamy mixture of sautéed spinach, mushrooms, and ricotta cheese, topped with melted mozzarella. Perfect as a main course or a hearty side, they’re both nutritious and flavorful.
Why You’ll Love This Recipe
- Vegetarian Friendly – A satisfying meatless option.
- Low-Carb & Gluten-Free – Naturally healthy and great for various diets.
- Full of Flavor – Creamy ricotta, earthy mushrooms, and fresh basil.
- Versatile – Works as a main dish or side.
- Simple Prep – Easy ingredients and quick cooking time.
Ingredients
- 2 medium zucchini
- 1 tablespoon extra virgin olive oil
- ½ cup sliced mushrooms
- 2 cups fresh spinach (or ¼ cup defrosted frozen spinach)
- 1 teaspoon minced garlic
- ½ cup ricotta cheese
- ¼ cup shredded mozzarella cheese
- ¼ teaspoon kosher salt
- Pinch of black pepper
- 1 tablespoon fresh chopped basil (optional)
Directions
Prepare the Zucchini:
- Preheat your oven to 425°F (218°C).
- Wash the zucchini and slice them lengthwise. Using a spoon, carefully scoop out the centers to create boats, leaving about a ¼-inch border. Place the hollowed zucchini halves on a baking sheet or in an oven-safe dish.
Prepare the Filling:
- Heat olive oil in a nonstick skillet over medium-high heat.
- Add the sliced mushrooms and cook for 2–3 minutes until they soften.
- Add the minced garlic and fresh spinach to the skillet. Cook for another 2–3 minutes until the spinach wilts and any excess moisture evaporates.
- Remove the skillet from heat. Stir in the ricotta cheese, salt, pepper, and fresh basil (if using) until well combined.
Stuff the Zucchini:
- Evenly divide the spinach and mushroom mixture among the zucchini boats, spooning it into each hollowed-out half.
- Sprinkle shredded mozzarella cheese over the top of each stuffed zucchini.
Bake:
- Place the baking sheet in the preheated oven and bake for 15–20 minutes, or until the zucchini is tender and the cheese is melted and golden brown.
Serve:
- Remove from the oven and let cool for a few minutes before serving. Enjoy these stuffed zucchini boats warm as a main dish or a hearty side.
Servings and Timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Calories: Approximately 130 kcal per serving
Variations
- Add Protein: Mix in cooked quinoa or chickpeas.
- Spicy Twist: Add crushed red pepper flakes or a pinch of cayenne.
- Different Cheese: Try feta or goat cheese in place of ricotta.
- Pesto Flavor: Stir in a spoonful of pesto for a fresh herb kick.
- Tomato Boost: Add diced sun-dried tomatoes to the filling.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a 350°F oven for 10–15 minutes or microwave until heated through.
- Freezing: Not recommended as zucchini may become too watery.
FAQs
Can I use frozen spinach?
Yes, just make sure to thaw and squeeze out excess moisture.
What kind of mushrooms work best?
White button or cremini mushrooms are great choices.
Is this recipe keto-friendly?
Yes, it’s naturally low in carbs and fits a keto diet.
Can I make it ahead of time?
Yes, assemble up to a day in advance and bake before serving.
What if I don’t like ricotta?
Try using cottage cheese or mascarpone instead.
Do I need to peel the zucchini?
No, the skin softens while baking and helps hold the shape.
How do I know when zucchini is done?
It should be tender when pierced with a fork, but not mushy.
Can I make this dairy-free?
Use dairy-free ricotta and mozzarella alternatives.
Can kids help with this recipe?
Yes! Kids can help scoop the zucchini and mix the filling.
How do I prevent watery zucchini boats?
Avoid overbaking and don’t add extra liquid ingredients.
Conclusion
Savory Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a simple yet impressive dish packed with wholesome ingredients and comforting flavors. Whether served as a main or a side, they’re sure to be a hit with vegetarians and meat-lovers alike!
Print
Savory Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Savory stuffed zucchini boats with spinach, mushroom, and creamy ricotta—baked with melty mozzarella. A healthy vegetarian main or side!
Ingredients
2 medium zucchini
1 tbsp extra virgin olive oil
½ cup sliced mushrooms
2 cups fresh spinach (or ¼ cup frozen, thawed)
1 tsp minced garlic
½ cup ricotta cheese
¼ cup shredded mozzarella cheese
¼ tsp kosher salt
Pinch of black pepper
1 tbsp chopped fresh basil (optional)
Instructions
Prep Zucchini:
Preheat oven to 425°F (218°C).
Slice zucchini lengthwise, scoop out centers to form boats, and place in baking dish.
Make Filling:
Sauté mushrooms in olive oil for 2–3 mins.
Add garlic and spinach; cook until wilted.
Remove from heat and stir in ricotta, salt, pepper, and basil.
Assemble:
Fill each zucchini boat with the spinach-mushroom mixture.
Top with shredded mozzarella.
Bake:
Bake for 15–20 minutes, or until zucchini is tender and cheese is golden.
Serve:
Let cool slightly and serve warm as a main or side.
Notes
For extra flavor, add sun-dried tomatoes or a sprinkle of parmesan.
Can be made ahead and reheated.
Use gluten-free ricotta and cheese for a fully gluten-free meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American