Spinach, Mushroom & Ricotta Stuffed Zucchini Boats

Tender zucchini halves filled with creamy ricotta, savory mushrooms, wilted spinach, garlic, and Parmesan, then baked until bubbly and golden. A delicious and easy vegetarian dinner!

 Ingredients

For the zucchini boats

• 4 medium zucchini
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For the filling

• 1 cup ricotta cheese
• 2 cups fresh spinach, chopped
• 1½ cups mushrooms, finely chopped
• ½ small onion, finely diced
• 2 garlic cloves, minced
• ½ cup grated Parmesan cheese
• ½ tsp Italian seasoning
• ¼ tsp paprika
• ¼ tsp black pepper
• ½ tsp salt
• ½ cup shredded mozzarella
• 2 tbsp fresh parsley, chopped
• Optional: pinch of red pepper flakes

 Instructions

1. Preheat the oven:
   Heat oven to 400°F (200°C). Lightly grease a baking dish.
2. Prepare the zucchini:
   Slice zucchini in half lengthwise. Use a spoon to gently scoop out the center, leaving about ¼ inch (6 mm) of zucchini around the edges. Chop the scooped zucchini flesh and set aside.
3. Cook the vegetables:
   Heat olive oil in a skillet over medium heat. Add onion and mushrooms. Cook for 4–5 minutes until softened. Add garlic, chopped zucchini flesh, and spinach. Cook for another 2–3 minutes, until the spinach wilts and excess moisture has cooked away.
4. Make the filling:
   Remove from heat and let cool slightly. Mix the vegetables with ricotta, Parmesan, Italian seasoning, paprika, salt, pepper, parsley, and optional red pepper flakes.
5. Fill the boats:
   Arrange zucchini halves in the baking dish. Season lightly with salt and pepper, then spoon the ricotta mixture generously into each zucchini boat.
6. Add cheese:
   Sprinkle mozzarella over the tops.
7. Bake:
   Bake uncovered for 20–25 minutes, until the zucchini is tender and the cheese is melted and lightly golden.
8. Serve:
   Rest for about 5 minutes, garnish with fresh parsley, and serve warm.

 Tips

• Don’t overcook the zucchini—it should be tender but still hold its shape.
• Cook the mushrooms and spinach until excess moisture has evaporated to prevent watery filling.
• For extra flavor, add a little lemon zest to the ricotta mixture.
• You can substitute feta for some of the Parmesan.

Easy Variations

• Protein: Add cooked shredded chicken or turkey.
• More vegetables: Add diced bell pepper or tomatoes.
• Cheesy: Mix mozzarella directly into the filling as well as using it on top.
• Herby: Add fresh basil, oregano, or parsley.

Storage

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the oven or microwave until hot.

 Quick Q&A

Can I use frozen spinach?
Yes. Thaw completely and squeeze out excess water before adding it.

Can I prepare these ahead?
Yes. Assemble the boats, cover, refrigerate, and bake within 24 hours.

Can I freeze them?
They can be frozen, although zucchini may become softer after thawing. For best texture, enjoy them fresh.

What can I serve with them?
A simple salad, roasted potatoes, crusty bread, or tomato salad pairs beautifully.