Spinach, Mushroom and Ricotta Stuffed Zucchini Boats

If you're tired of the same old chicken and broccoli, these Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats will bring new life to your dinner table! Filled with creamy ricotta, tender spinach, and savory mushrooms, then baked until perfectly golden, this low-carb meal is flavorful, healthy, and satisfying. Perfect for weeknights or meal prep!

Why You’ll Love This Recipe

• 🥒 Healthy & Low-Carb: Packed with veggies and protein for a balanced meal.
• 🧀 Creamy & Cheesy: A comforting texture from ricotta and mozzarella.
• 🌿 Simple Ingredients: Everyday items, big flavor.
• 🔥 Quick to Make: Ready in under 40 minutes—perfect for busy nights.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Method: Bake
• Cuisine: Mediterranean

Ingredients

• 2 medium zucchini
• 1 tbsp extra virgin olive oil
• 2 cups fresh spinach or ¼ cup thawed frozen spinach
• ½ cup sliced mushrooms
• 1 tsp minced garlic
• 1 tbsp fresh chopped basil
• ½ cup ricotta cheese
• ¼ cup shredded mozzarella cheese
• ¼ tsp kosher salt
• Pinch of black pepper

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or grease lightly.
2. Slice the zucchini lengthwise and scoop out the seeds to form a “boat,” leaving a ¼-inch border. Arrange on the sheet, drizzle with olive oil, and season with salt and pepper.
3. Heat olive oil in a skillet over medium heat.
4. Add garlic and sauté for 30 seconds. Cook mushrooms for 3–4 minutes until softened.
5. Add spinach and cook until wilted (2–3 minutes). Stir in chopped basil and let cool slightly.
6. In a bowl, mix the spinach-mushroom mixture with ricotta until combined.
7. Fill each zucchini half with the ricotta mixture. Sprinkle mozzarella evenly over the tops.
8. Bake for 20–25 minutes until the zucchini is tender and cheese is golden. Cool slightly, garnish with fresh basil if desired, and serve.

Chef Tips

• Use large zucchinis for more filling space.
• Add a sprinkle of red pepper flakes for a spicy kick.
• Try swapping ricotta for cottage cheese for extra protein.

Spinach, Mushroom and Ricotta Stuffed Zucchini Boats

Prep: 10 min | Cook: 25 min | Total: 35 min | Yield: 4 servings

Ingredients

• 2 medium zucchini
• 1 tbsp extra virgin olive oil
• 2 cups fresh spinach or ¼ cup thawed frozen spinach
• ½ cup sliced mushrooms
• 1 tsp minced garlic
• 1 tbsp fresh chopped basil
• ½ cup ricotta cheese
• ¼ cup shredded mozzarella cheese
• ¼ tsp kosher salt
• Pinch of black pepper

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or grease lightly.
2. Slice the zucchini lengthwise and scoop out the seeds to form a “boat,” leaving a ¼-inch border. Arrange on the sheet, drizzle with olive oil, and season with salt and pepper.
3. Heat olive oil in a skillet over medium heat.
4. Add garlic and sauté for 30 seconds. Cook mushrooms for 3–4 minutes until softened.
5. Add spinach and cook until wilted (2–3 minutes). Stir in chopped basil and let cool slightly.
6. In a bowl, mix the spinach-mushroom mixture with ricotta until combined.
7. Fill each zucchini half with the ricotta mixture. Sprinkle mozzarella evenly over the tops.
8. Bake for 20–25 minutes until the zucchini is tender and cheese is golden. Cool slightly, garnish with fresh basil if desired, and serve.

Serve these zucchini boats warm with a fresh salad or a slice of garlic bread for a perfectly balanced meal. 🥒🧀✨