Dinner

Spinach, Mushroom & Ricotta Stuffed Zucchini Boats Recipe

ByRita Bennet November 12, 2025November 12, 2025

Introduction

These Spinach, Mushroom & Ricotta Stuffed Zucchini Boats make a delicious and healthy meal or side dish. Packed with fresh vegetables and creamy cheese, they are easy to prepare and bring comforting flavors to your table.

Two zucchini halves are hollowed out and filled with layers on a white plate. The bottom layer is pale and smooth, likely a creamy sauce. Above this, there is a thick layer of cooked green spinach mixed with some cheese. On top, browned slices of mushrooms evenly cover each zucchini half. The melted cheese covers the filling, slightly bubbly and golden in some spots, blending the ingredients together. The plate rests on a white marbled surface, with the zucchini halves positioned diagonally. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium zucchini
½ cup sliced mushrooms

1 tsp minced garlic
1 Tbsp extra‑virgin olive oil

2 cups fresh spinach (or approx. ¼ cup thawed, drained frozen spinach)
1 Tbsp fresh chopped basil

½ cup ricotta cheese
¼ cup shredded mozzarella cheese
¼ tsp kosher salt

Pinch black pepper

Instructions

Step 1: Preheat your oven to about 425 °F (≈218 °C).
Step 2: Wash the zucchini and cut each in half lengthwise. Use a spoon to carefully scoop out the center flesh from each half, leaving a “boat” shape with about a ¼‑inch border around the edges. Set the hollowed zucchini halves in a baking dish or on a rimmed baking sheet.

Step 3: In a skillet, heat the olive oil over medium‑high heat. Add the sliced mushrooms and sauté for about 2‑3 minutes until they begin to soften.
Step 4: Add the minced garlic and chopped basil, stir for about 30‑60 seconds until fragrant. Then add the fresh spinach and continue cooking until the spinach wilts and the mixture is combined.
Step 5: Remove the skillet from heat. Stir in the ricotta cheese, shredded mozzarella, salt, and pepper until everything is well combined. This is your filling.

Step 6: Spoon the filling evenly into each zucchini boat, pressing gently so the mixture sits nicely in each boat.
Step 7: Bake in the preheated oven for about 15‑20 minutes, or until the zucchini is tender when pierced with a fork and the cheese on top is melted and slightly golden.
Step 8: Remove from oven, let cool for a couple of minutes, then serve warm.

Tips & Variations

Use fresh basil for a brighter flavor, or substitute with dried basil if fresh is unavailable. Add a pinch of red pepper flakes for a spicy kick.
Try adding cooked quinoa or breadcrumbs to the filling for extra texture and heartiness.
For a vegan version, substitute ricotta and mozzarella with plant-based cheeses.

Storage

Store leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350 °F (175 °C) until warmed through or microwave in short bursts to avoid sogginess.

How to Serve

Two zucchini halves are placed on a white plate with a white marbled background. Each zucchini is hollowed out and filled with layers starting with a creamy pale yellow base inside the green zucchini shells, followed by a generous layer of cooked, dark green spinach mixed with the creamy base. The top layer is melted white cheese with a slightly golden touch, dotted with slices of browned mushrooms with a soft texture. The dish looks warm and freshly baked. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these zucchini boats ahead of time?

Yes, you can assemble the zucchini boats and keep them covered in the refrigerator for up to a day before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.