Spinach, Mushroom & Ricotta Stuffed Zucchini Boats Recipe
Delightfully fresh and cheesy, these Spinach, Mushroom & Ricotta Stuffed Zucchini Boats make a wholesome and satisfying vegetarian dish. Tender zucchini halves are hollowed out and filled with a savory sautéed mix of mushrooms, garlic, fresh spinach, fresh basil, and creamy ricotta and mozzarella cheeses, then baked to perfection until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 2 medium zucchini
- ½ cup sliced mushrooms
- 2 cups fresh spinach (or approx. ¼ cup thawed, drained frozen spinach)
- 1 tsp minced garlic
- 1 Tbsp fresh chopped basil
Dairy
- ½ cup ricotta cheese
- ¼ cup shredded mozzarella cheese
Pantry
- 1 Tbsp extra‑virgin olive oil
- ¼ tsp kosher salt
- Pinch black pepper
Instructions
- Prepare Zucchini Boats: Preheat your oven to 425 °F (≈218 °C). Wash the zucchini thoroughly, then cut each one in half lengthwise. Use a spoon to scoop out the center flesh from each half, leaving about a ¼-inch border around the edges to create hollow boats. Arrange these zucchini halves in a baking dish or on a rimmed baking sheet.
- Sauté Vegetables: Heat the olive oil in a skillet over medium-high heat. Add the sliced mushrooms and sauté for 2-3 minutes until they soften slightly. Stir in the minced garlic and chopped basil, cooking for another 30-60 seconds until aromatic. Add the fresh spinach, cooking until it wilts and the mixture is well combined.
- Make Filling: Remove the skillet from the heat and stir in the ricotta cheese, shredded mozzarella, kosher salt, and black pepper. Mix thoroughly to create a creamy and flavorful filling.
- Stuff Zucchini Boats: Spoon the prepared filling evenly into each zucchini boat, pressing gently to ensure the filling sits nicely within the hollowed centers.
- Bake: Place the stuffed zucchini boats in the preheated oven and bake for 15-20 minutes, or until the zucchini is tender when pierced with a fork and the cheese topping is melted and slightly golden.
- Serve: Remove from the oven and let cool for a few minutes before serving warm. Enjoy these delicious, cheesy zucchini boats as a perfect appetizer, side, or light main dish.
Notes
- You can substitute frozen spinach if fresh is unavailable; just be sure to thaw and drain well to avoid excess moisture.
- For a vegan version, replace ricotta and mozzarella with plant-based cheese alternatives.
- Feel free to add chopped onion or red pepper flakes to the sauté for extra flavor.
- Leftover zucchini boats reheat well in the oven or microwave.
- Ensure the zucchini boats are not scooped too thinly to avoid collapse during baking.
Keywords: zucchini boats, stuffed zucchini, vegetarian zucchini recipe, spinach mushroom ricotta, baked zucchini, healthy vegetarian dinner
