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

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a wholesome, veggie-packed dish that’s as beautiful on the plate as it is delicious. Tender zucchini halves are filled with a savory mixture of sautéed mushrooms, wilted spinach, and creamy ricotta, then baked to perfection with a sprinkle of melty cheese. They’re light yet filling, and perfect as a meatless main or flavorful side. Whether you’re cooking for a weeknight dinner or impressing guests, this dish checks all the boxes—comforting, nutritious, and bursting with flavor.

Why You’ll Love This Recipe

Low-Carb & Satisfying – Zucchini makes the perfect edible vessel for a hearty filling.
Creamy and Flavorful – Ricotta and sautéed mushrooms bring richness without heaviness.
Vegetarian-Friendly – A tasty meatless option that doesn’t compromise on taste.
Great for Meal Prep – Make ahead and reheat for easy lunches or dinners.

Ingredients

• 2 medium zucchinis, halved lengthwise and scooped out
• 1 cup mushrooms, finely chopped
• 1 cup fresh spinach, chopped
• ½ cup part-skim ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 clove garlic, minced
• ½ tsp Italian seasoning
• Salt and pepper to taste
• ¼ cup reduced-fat mozzarella, shredded (for topping)
• Olive oil spray

Instructions

Prep the Zucchini
Preheat oven to 375°F (190°C). Slice zucchinis in half lengthwise and use a spoon to gently scoop out the centers, leaving a ¼-inch shell. Lightly spray a baking dish and place zucchini boats cut-side up.

Sauté the Veggies
Lightly coat a skillet with olive oil spray and heat over medium. Add garlic and mushrooms; cook until softened and liquid has evaporated, about 5–6 minutes. Stir in chopped spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.

Mix the Filling
Transfer the sautéed vegetables to a bowl. Add ricotta and Parmesan cheese; mix well to combine.

Fill and Bake
Spoon the mixture evenly into the zucchini boats. Top each with a sprinkle of mozzarella. Cover loosely with foil and bake for 20 minutes. Uncover and bake for an additional 5–7 minutes, until cheese is melted and bubbly.

Serve Warm
Serve hot, garnished with fresh herbs or a sprinkle of red pepper flakes, if desired.

Nutritional Information (Per Serving)

Calories: 130
Protein: 9g
Fat: 7g
Carbohydrates: 9g
Fiber: 2g
Sugar: 4g

Tips for Success

Don’t Waste the Zucchini Centers – Chop them up and add to the filling, or save for a soup or stir-fry.
Use Good Ricotta – A quality ricotta makes the filling extra creamy and flavorful.
Add Herbs – A sprinkle of fresh basil or thyme on top can brighten the whole dish.
Broil at the End – For a golden, bubbly cheese top, broil for 1–2 minutes before serving.

Why This Recipe Works

The blend of earthy mushrooms, fresh spinach, and creamy ricotta creates a satisfying filling that feels indulgent without being heavy. Using zucchini as a base keeps the dish low in carbs while adding texture and freshness. With a short ingredient list and simple prep, these boats offer an easy way to eat more vegetables—deliciously.

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats bring together rich flavor and wholesome ingredients in a dish that feels both comforting and clean. They’re proof that healthy eating doesn’t mean sacrificing taste. Easy to make, filling, and full of nourishing veggies, these boats are a standout on any table.