When it comes to healthy, satisfying dinners, Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delicious and wholesome choice. This vegetarian dish is light, low-carb, and packed with flavor—perfect as a main course or a savory side. Creamy ricotta blends beautifully with earthy mushrooms and fresh spinach, all tucked inside tender roasted zucchini. It’s a meal that feels indulgent without being heavy, and it’s surprisingly easy to prepare.
Why You’ll Love This Recipe
- Wholesome and nutritious: Loaded with vegetables, these zucchini boats are rich in fiber, vitamins, and minerals.
- Low-carb & vegetarian: A great option for those following a vegetarian or low-carb lifestyle.
- Quick and easy: Ready in under 40 minutes with just 15 minutes of prep time.
- Customizable: Easily tweak the filling to suit your tastes or dietary needs.
Ingredients
- 4 medium zucchini, halved lengthwise and scooped out
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup mushrooms, chopped
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Kitchen Tools You’ll Need
- Sharp knife
- Skillet
- Baking sheet lined with parchment paper
- Spoon (for scooping and filling)
How to Make Stuffed Zucchini Boats
- Preheat oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prep zucchini: Cut each zucchini in half lengthwise and scoop out the flesh to create boats. Set aside.
- Cook vegetables: Heat olive oil in a skillet over medium heat. Sauté the garlic and onion for 2 minutes until fragrant. Add mushrooms and cook for 3-4 minutes. Stir in spinach and cook until wilted, about 2 minutes. Remove from heat.
- Make the filling: Stir in ricotta, Parmesan, and red pepper flakes (if using). Season with salt and pepper.
- Stuff the zucchini: Spoon the filling into the zucchini halves, distributing evenly.
- Bake: Arrange the stuffed zucchini on the prepared baking sheet. Bake for 20-25 minutes, until zucchini is tender and the tops are slightly golden.
- Serve: Garnish with fresh basil, if desired, and enjoy warm.
Serving Ideas
- Pair with a crisp green salad or roasted potatoes.
- Add grilled chicken or fish for extra protein.
- Serve with quinoa for a more filling vegetarian meal.
Tips for Success
- Don’t overbake the zucchini—you want them tender but not mushy.
- Customize the filling with extras like sun-dried tomatoes, bell peppers, or lentils.
- Make it vegan with dairy-free cheese alternatives and nutritional yeast.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F (175°C) for 10-12 minutes or microwave for 1-2 minutes.
Frequently Asked Questions
Can I use frozen spinach? Yes—thaw and drain it well before adding.
Can I freeze these? It’s best to freeze before baking. Assemble and freeze, then bake when ready.
What other cheeses can I use? Try goat cheese, cottage cheese, or top with mozzarella for a gooey finish.
Final Thoughts
Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are the kind of recipe you’ll return to again and again. They’re simple to make, packed with nutrients, and bursting with flavor. Whether served as a light dinner, a lunchbox addition, or a savory side dish, these zucchini boats will be a hit every time.
Nutrition (per serving): Calories: 250 | Carbs: 12g | Protein: 11g | Fat: 17g | Fiber: 3g
Happy cooking!