Spinach, Mushroom & Ricotta Stuffed Zucchini Boats
A healthy, flavorful dish that’s perfect for lunch or a light dinner.
These zucchini boats are filled with a savory mixture of sautéed mushrooms, spinach, creamy ricotta, and herbs, then baked until tender and golden. They’re low-carb, nutritious, and incredibly satisfying.
⏱ Time
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Prep time: 15 minutes
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Cook time: 25–30 minutes
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Servings: 4
🥗 Ingredients
For the Zucchini Boats
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4 medium zucchini
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1 tablespoon olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
For the Filling
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1 tablespoon olive oil
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1 cup mushrooms, finely chopped
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2 cups fresh spinach, chopped
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2 cloves garlic, minced
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¾ cup ricotta cheese
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¼ cup grated Parmesan cheese
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½ cup mozzarella cheese, shredded
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½ teaspoon Italian seasoning
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¼ teaspoon salt
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¼ teaspoon black pepper
Optional garnish:
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Fresh parsley or basil
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Extra Parmesan cheese
👩🍳 Instructions
1️⃣ Prepare the Zucchini
Preheat oven to 375°F (190°C).
Cut each zucchini lengthwise in half.
Using a spoon, scoop out the center to create a boat shape.
Place the zucchini halves in a lightly greased baking dish.
Brush lightly with olive oil and sprinkle with salt and pepper.
2️⃣ Cook the Filling
Heat 1 tablespoon olive oil in a skillet over medium heat.
Add:
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mushrooms
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garlic
Cook 4–5 minutes until mushrooms soften.
Add spinach and cook 1–2 minutes until wilted.
Remove from heat and let cool slightly.
3️⃣ Mix the Cheese Filling
In a bowl combine:
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ricotta cheese
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Parmesan cheese
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half of the mozzarella
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cooked mushroom and spinach mixture
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Italian seasoning
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salt and pepper
Mix until well combined.
4️⃣ Fill the Zucchini Boats
Spoon the mixture evenly into the zucchini halves.
Top with the remaining mozzarella cheese.
5️⃣ Bake
Bake in the preheated oven for 25–30 minutes until:
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zucchini is tender
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cheese is melted and lightly golden
6️⃣ Garnish & Serve
Sprinkle with fresh parsley or basil and extra Parmesan if desired.
Serve warm.