Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a light yet satisfying meal packed with creamy ricotta, savory mushrooms, and tender spinach, all topped with melty mozzarella. They’re a perfect balance of healthy and comforting flavors!

Why You’ll Love This Recipe

• Easy & Healthy – Packed with nutrients while being incredibly flavorful.
• Great for Meal Prep – Make ahead and reheat for a quick meal.
• Vegetarian-Friendly – Perfect for a meatless main dish or side.
• Customizable – Add protein, swap cheeses, or change up the veggies!

Ingredients

For the Zucchini Boats:

• Zucchini – Medium-sized, firm, and fresh.
• Olive oil – Adds richness and helps with roasting.
• Salt & black pepper – Enhances natural flavors.

For the Filling:

• Fresh spinach – Can substitute frozen (defrosted and squeezed dry).
• Mushrooms – Sliced, any variety you love (cremini, white, or baby bella).
• Garlic – Freshly minced for a punch of flavor.
• Ricotta cheese – Creamy and slightly tangy, the perfect stuffing base.
• Mozzarella cheese – Melts beautifully, adding a cheesy topping.
• Italian seasoning – A flavorful blend of herbs to enhance the dish.

For Garnish:

• Fresh basil or parsley – Adds freshness and color.

Full ingredient measurements are in the recipe card below!

How to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Step 1: Prepare the Zucchini

1. Preheat oven to 375°F (190°C).
2. Cut zucchini in half lengthwise and scoop out the seeds with a spoon, creating a hollow “boat.”
3. Place zucchini halves on a baking sheet, cut side up, and drizzle with olive oil.
4. Lightly season with salt and pepper, then bake for 10 minutes while preparing the filling.

Step 2: Cook the Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add sliced mushrooms and sauté for 3-4 minutes until softened.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Stir in fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat.

Step 3: Mix the Cheese Filling

1. In a bowl, combine sautéed spinach and mushrooms with:
   • Ricotta cheese
   • ½ cup shredded mozzarella
   • Salt, black pepper, and Italian seasoning
2. Mix until well combined.

Step 4: Stuff the Zucchini

1. Remove the pre-baked zucchini from the oven.
2. Fill each hollowed-out half with the spinach and mushroom mixture.
3. Sprinkle extra mozzarella cheese on top.

Step 5: Bake

1. Return to the oven and bake for 15-20 minutes, or until zucchini is tender and cheese is golden and bubbly.

Step 6: Serve

1. Remove from oven and garnish with fresh basil or parsley.
2. Serve warm and enjoy!

this Recipe

Pro Tips for Making the Recipe

• Don’t Overbake the Zucchini – Keep them firm enough to hold the filling.
• Use Fresh Mozzarella for Extra Creaminess – It melts beautifully!
• Want More Protein? – Add cooked ground turkey, sausage, or shredded chicken.
• Add a Crunchy Topping – Sprinkle with panko breadcrumbs for extra texture.

How to Serve

• As a Main Dish – Serve with a simple salad or garlic bread.
• As a Side Dish – Pair with grilled chicken or fish.
• Make It a Low-Carb Meal – Skip the bread and enjoy as is!

Make Ahead and Storage

Storing Leftovers

• Store in an airtight container in the fridge for up to 3 days.

Reheating

• Oven: Bake at 350°F for 10 minutes until warmed through.
• Microwave: Heat in 30-second increments until warm.

FAQs

Can I use frozen spinach?
Yes! Just thaw and squeeze out excess moisture before using.

What other cheese can I use?
Try feta, goat cheese, or cottage cheese for a different flavor.

Can I make these ahead of time?
Yes! Assemble the zucchini boats and refrigerate for up to 24 hours before baking.

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are easy, nutritious, and bursting with flavor. Perfect for a quick dinner or meal prep, they’ll become a favorite in your recipe collection. Enjoy!

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