There’s something incredibly comforting about a meal that feels both indulgent and nourishing. Picture a cozy weekday evening, the golden hour sun spilling across your kitchen as something savory and cheesy bakes to perfection in your oven. That’s exactly the vibe of these Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats—a dish that delivers warm, cheesy satisfaction without the post-meal guilt.
Inspired by rustic Italian flavors and a love for seasonal produce, this recipe was born from a summer garden bounty and the desire to turn zucchini into the star of the plate. Whether you’re looking for a hearty vegetarian dinner, a new Meatless Monday favorite, or a dish to impress at your next brunch, this recipe checks all the boxes: it’s simple, flavorful, and endlessly customizable.
Let’s dig in!
🛒 Ingredients You’ll Need
Here’s everything required to make these flavorful zucchini boats. You probably already have many of these pantry staples at home!
- 4 medium zucchini
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, finely chopped (white button or cremini work great)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- ¼ cup breadcrumbs (optional, for added crunch)
- ¼ cup shredded mozzarella (for topping)
🔪 How to Make Stuffed Zucchini Boats
Let’s walk through the process step-by-step to make sure your zucchini boats come out perfect every time.
Step 1: Prep the Zucchini
- Preheat your oven to 375°F (190°C).
- Wash the zucchini and cut each one in half lengthwise.
- Use a spoon to gently scoop out the insides, leaving about ¼-inch thick shells. Set the zucchini boats aside.
- Chop the scooped-out zucchini flesh and set it aside—we’ll use it in the filling to maximize flavor and reduce waste!
Step 2: Cook the Veggie Filling
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and garlic. Cook for about 2-3 minutes, stirring frequently until softened and fragrant.
- Stir in the chopped zucchini flesh, mushrooms, and spinach. Sauté for another 5 minutes, or until the veggies are tender and the spinach is wilted.
- Remove the skillet from the heat and let the mixture cool slightly.
Step 3: Mix in the Cheeses
- Add the ricotta cheese, grated Parmesan, Italian seasoning, salt, and pepper to the skillet mixture.
- Stir everything together until it’s fully combined and creamy.
Step 4: Stuff the Zucchini Boats
- Place the hollowed zucchini halves into a baking dish.
- Spoon the ricotta-vegetable mixture generously into each zucchini boat, smoothing the tops with the back of a spoon.
- If using, sprinkle breadcrumbs on top for a satisfying crunch.
- Finish with a sprinkle of shredded mozzarella for that melty, golden finish.
Step 5: Bake to Perfection
- Bake the stuffed zucchini boats for 25-30 minutes, or until the zucchini is tender and the cheese on top is bubbly and slightly golden.
Step 6: Serve and Enjoy
- Let the zucchini boats rest for a few minutes before serving.
- Enjoy warm, either as a hearty main dish or a delightful side!
⏱️ Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Calories |
|---|---|---|---|---|
| 15 minutes | 30 minutes | 45 minutes | 4 servings | ~180 kcal/serving |