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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

A cozy and satisfying dish featuring tender zucchini filled with a creamy, savory mixture of spinach, mushrooms, and ricotta cheese.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Vegetarian
Calories: 250
Ingredients Method Notes

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 salt For seasoning zucchini before baking.
  • Pepper to taste pepper For seasoning zucchini before baking.
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.
  • 1/2 cup grated Parmesan cheese Add more for richer flavor.
  • 1 tablespoon lemon juice For brightness.
  • 1/4 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.

Method
 

Zucchini Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the zucchini, then trim the stem ends.
  3. Slice each zucchini lengthwise to create two long halves.
  4. Use a spoon to gently scoop out a channel, leaving about a quarter inch of flesh around the sides and bottom.
  5. Lightly brush the cut sides with olive oil and season with salt and pepper.
Filling Preparation
  1. Heat olive oil in a large skillet over medium heat.
  2. Add sliced mushrooms and a pinch of salt; cook until they release their liquid and turn golden.
  3. Stir in minced garlic and cook for about 30 seconds.
  4. Add chopped spinach and cook until it wilts, then turn off the heat.
  5. In a mixing bowl, combine ricotta, Parmesan, lemon juice, and optional red pepper flakes.
  6. Fold in the mushroom and spinach mixture along with the chopped zucchini flesh and season with salt and pepper to taste.
Baking
  1. Spoon the filling into each zucchini boat, mounding it slightly.
  2. Top with shredded mozzarella cheese if using.
  3. Arrange zucchini on a lined sheet pan and bake for 18-22 minutes until zucchini is tender.
  4. For a deeper golden color, broil for an additional 1-2 minutes, watching closely.
  5. 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.