Spinach Mushroom and Ricotta Stuffed Zucchini Boats – A Light & Flavorful Vegetarian Delight
When zucchini is in season, there’s no better way to enjoy it than turning it into zucchini boats stuffed with a creamy, savory mixture. These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a healthy, wholesome, and delicious vegetarian recipe that combines fresh vegetables with creamy cheese.
They’re light enough for a summer dinner yet satisfying enough to serve as a main course. Packed with protein from ricotta cheese, fiber from spinach, and a meaty bite from mushrooms, these boats are the perfect balance of hearty and healthy.
Whether you’re following a vegetarian lifestyle, looking for a low-carb meal, or just wanting to add more veggies to your weekly rotation, this recipe is a winner.
Ingredients
- 2 medium zucchini
- ½ cup sliced mushrooms
- 1 tablespoon extra virgin olive oil
- 2 cups fresh spinach (or ¼ cup frozen spinach, thawed and drained)
- 1 teaspoon minced garlic
- ½ cup ricotta cheese
- 2 tablespoons grated Parmesan cheese (optional, for extra flavor)
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- Pinch of red pepper flakes (optional, for a little heat)
- ½ cup shredded mozzarella (optional, for topping)
Step-by-Step Instructions
1. Prepare the zucchini
- Wash the zucchini and slice them lengthwise into two halves.
- Using a spoon, gently scoop out the center flesh to create “boats.” Leave about ¼ inch of zucchini flesh around the edges.
- Place the zucchini boats on a lined baking sheet, drizzle lightly with olive oil, and sprinkle with a pinch of salt.
2. Cook the filling
- In a skillet over medium heat, warm the olive oil.
- Add the garlic and mushrooms, cooking for 3–4 minutes until the mushrooms release their juices.
- Add the spinach and cook until wilted (about 2 minutes). If using frozen spinach, just stir it in until heated through.
- Remove from heat and let the mixture cool slightly.
3. Mix the ricotta filling
- In a bowl, combine the ricotta cheese, Parmesan, cooked mushroom-spinach mixture, black pepper, and red pepper flakes if using.
- Stir until everything is evenly mixed into a creamy, flavorful filling.
4. Stuff the zucchini
- Spoon the ricotta-spinach mixture into the zucchini boats, filling each generously.
- If you like, sprinkle shredded mozzarella on top for a cheesy finish.
5. Bake
- Preheat the oven to 375°F (190°C).
- Bake the zucchini boats for 20–25 minutes, until the zucchini is tender and the cheese on top is melted and slightly golden.
6. Serve
- Remove from the oven, let cool slightly, and serve warm.
Tips for Perfect Zucchini Boats
- Don’t overbake – The zucchini should be tender but still hold its shape.
- Drain ricotta well – If your ricotta is too watery, let it sit in a strainer for 15 minutes to avoid soggy filling.
- Make ahead – You can prepare the filling in advance and refrigerate it for up to 2 days.
- For extra flavor – Add a spoonful of marinara sauce inside the boats before stuffing.
- Low-carb option – Skip the mozzarella topping if you want to keep the carbs ultra-low.
Variations
- Mediterranean Style – Add sun-dried tomatoes, olives, and crumbled feta to the filling.
- Protein Boost – Stir in cooked quinoa, lentils, or chickpeas for added protein.
- Meat Lovers’ Version – Mix in ground turkey, chicken, or sausage with the mushrooms.
- Vegan Option – Replace ricotta with vegan ricotta or cashew cream and use dairy-free cheese.
What to Serve With Stuffed Zucchini Boats
- A fresh garden salad with lemon vinaigrette.
- Roasted potatoes or a simple quinoa pilaf.
- Crusty garlic bread to soak up any extra filling.
- For a full Italian-inspired meal, pair with a bowl of tomato basil soup.
Nutrition (per serving, approx.)
- Calories: 160
- Protein: 9 g
- Fat: 10 g
- Carbohydrates: 8 g
- Fiber: 2 g