Zucchini boats are a wonderful way to turn fresh summer vegetables into a satisfying, light meal that doesn’t sacrifice on flavor. These Spinach, Mushroom, and Ricotta Stuffed Zucchini are packed with creamy cheeses, earthy mushrooms, and vibrant spinach—baked to perfection and bursting with Mediterranean flair. Whether you’re looking for a healthy weeknight dinner, a low-carb option, or an impressive vegetarian side dish, this recipe delivers all the comfort of a baked casserole in a beautifully light package.
💚 Why You’ll Love This Recipe
- Healthy & Wholesome: Packed with vegetables and rich in nutrients.
- Vegetarian-Friendly: A meatless meal that still feels hearty and complete.
- Versatile: Serve as a light main course, elegant starter, or a flavorful side.
- Crowd-Pleaser: Even those skeptical of zucchini will love these creamy, cheesy boats!
🛒 Ingredients You’ll Need:
- 2 medium zucchinis – Firm and fresh, ideal for stuffing
- 1 cup fresh spinach, chopped – Can be swapped with kale or chard
- 1 cup mushrooms, diced – Use cremini, white, or even portobello
- 1 cup ricotta cheese – Full-fat for extra creaminess
- ½ cup shredded mozzarella – Plus extra for that golden top
- ¼ cup grated Parmesan – Adds a salty, nutty note
- 2 garlic cloves, minced – Fresh and aromatic
- 1 tbsp olive oil – For sautéing
- Salt & pepper, to taste
- ½ tsp Italian seasoning (optional) – Adds extra herby depth
👩🍳 Step-by-Step Instructions:
🔥 1. Preheat the oven
Set your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
🥒 2. Prepare the zucchinis
Slice each zucchini in half lengthwise. Using a spoon or melon baller, carefully scoop out the center flesh, creating shallow “boats.” Set the scooped-out flesh aside for other recipes or compost. Place the hollowed zucchini halves on the baking sheet.
🍄 3. Cook the filling
In a skillet over medium heat, warm 1 tbsp olive oil. Add the minced garlic and sauté for about 30 seconds. Then add the diced mushrooms and cook until they’re browned and tender, about 5–6 minutes. Stir in the chopped spinach and cook until wilted. Season with salt, pepper, and Italian seasoning (if using).
🧀 4. Mix with cheese
Transfer the sautéed mixture into a bowl and let it cool slightly. Add the ricotta, ½ cup mozzarella, and Parmesan. Mix until well combined and creamy.
🧺 5. Fill the zucchini
Generously stuff each zucchini boat with the filling. Don’t be afraid to mound it up slightly. Top with a sprinkle of mozzarella for that beautiful melty crust.
🔄 6. Bake until golden
Bake the filled zucchinis in the preheated oven for 25–30 minutes, or until the zucchini is tender and the cheese on top is melted and golden.
🧂 7. Serve and enjoy
Serve the zucchini boats warm, either as a main course with a salad or grains, or as a side dish with grilled proteins or pasta.
✨ Extra Tips & Variations
- Add protein: Mix in cooked quinoa, lentils, or even shredded chicken for more bulk.
- Go spicy: Add red pepper flakes or a spoonful of harissa to the filling.
- Use leftover zucchini flesh: Add it to soups, stir-fries, or omelets.
- Meal prep friendly: These reheat well in the oven or microwave, making them perfect for leftovers.
📋 Quick Summary
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 4 halves (2–3 servings)
- Type: Vegetarian main or side
- Cuisine: Mediterranean, Healthy
🧄 Final Thoughts
Stuffed zucchini is a timeless favorite that’s endlessly adaptable. This creamy spinach, mushroom, and ricotta version is comforting, flavorful, and just the right mix of indulgent and nutritious. Serve it to guests, meal-prep it for the week, or enjoy it as a light dinner with crusty bread and wine. However you enjoy it, it’s sure to become a go-to favorite.
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