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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

A cozy dish featuring zucchini filled with spinach, mushrooms, and ricotta cheese.
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Prep Time 20 minutes
Cook Time 22 minutes
Resting Time 5 minutes
Total Time 42 minutes
Course Main Course
Cuisine Italian, vegetarian
Servings 4 servings
Calories 250 kcal

Equipment

  • skillet
  • oven
  • Sheet Pan
  • mixing bowl

Ingredients
  

Zucchini Preparation

  • 2 pieces medium zucchini Choose firm zucchinis about 8 to 9 inches long.
  • 1 tablespoon olive oil For brushing on zucchini.
  • Salt to taste
  • Pepper to taste

Filling

  • 1 tablespoon olive oil For sautéing mushrooms.
  • 8 ounces sliced mushrooms Use button or cremini mushrooms.
  • 2 cloves garlic Minced.
  • 5 ounces fresh spinach Chopped; can be frozen spinach if needed.
  • 15 ounces ricotta cheese Make sure to reduce moisture if necessary.
  • ½ cup grated Parmesan cheese Add more for richer flavor.
  • 1 tablespoon lemon juice For brightness.
  • ¼ teaspoon red pepper flakes Optional, for a kick.
  • 1 cup shredded mozzarella cheese Optional, for topping.
  • 2 tablespoons chopped zucchini flesh From hollowing out the zucchinis.

Instructions
 

Zucchini Preparation

  • Preheat your oven to 400°F (200°C).
  • Wash and dry the zucchini, then trim the stem ends.
  • Slice each zucchini lengthwise to create two long halves.
  • Use a spoon to gently scoop out a channel, leaving about a quarter inch of flesh around the sides and bottom.
  • Lightly brush the cut sides with olive oil and season with salt and pepper.

Filling Preparation

  • Heat olive oil in a large skillet over medium heat.
  • Add sliced mushrooms and a pinch of salt; cook until they release their liquid and turn golden.
  • Stir in minced garlic and cook for about 30 seconds.
  • Add chopped spinach and cook until it wilts, then turn off the heat.
  • In a mixing bowl, combine ricotta, Parmesan, lemon juice, and optional red pepper flakes.
  • Fold in the mushroom and spinach mixture along with the chopped zucchini flesh and season with salt and pepper to taste.

Baking

  • Spoon the filling into each zucchini boat, mounding it slightly.
  • Top with shredded mozzarella cheese if using.
  • Arrange zucchini on a lined sheet pan and bake for 18-22 minutes until zucchini is tender.
  • For a deeper golden color, broil for an additional 1-2 minutes, watching closely.
  • Let the boats rest for 3-5 minutes before serving.

Notes

These zucchini boats can be made ahead of time. Assemble, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding a few extra minutes as needed. You can also freeze the baked boats for up to a month.

Nutrition

Serving: 1boatCalories: 250kcalCarbohydrates: 29gProtein: 14gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 320mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 20mgCalcium: 250mgIron: 2mg
Keyword Boats, Mushroom, Ricotta, spinach, stuffed, zucchini
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