Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Introduction

Did you know that stuffed vegetables can be both a nutritious and delicious way to enjoy a hearty meal without compromising on flavor? These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats combine fresh garden veggies with creamy ricotta cheese for a dish that’s both wholesome and irresistibly tasty. Perfect for a light dinner or a healthy side, these zucchini boats bring vibrant colors, textures, and savory flavors to your plate—all while being easy to prepare and naturally gluten-free.

Ingredients List

4 medium zucchinis, halved lengthwise and scooped out
1 cup fresh spinach, chopped
1 cup mushrooms, finely diced (cremini or button)
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
1/2 tsp dried oregano
1/2 tsp dried basil
Salt and pepper, to taste
Optional: red pepper flakes for a hint of spice

Substitutions:

Swap ricotta with cottage cheese for a lighter texture.
Use vegan ricotta or tofu for a dairy-free version.
Replace mushrooms with eggplant or bell peppers for variety.

Timing

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Step-by-Step Instructions

Step 1: Prepare the zucchinis

Preheat your oven to 375°F (190°C). Slice zucchinis in half lengthwise and scoop out the flesh to create “boats,” leaving about 1/4 inch shell. Set aside the scooped flesh.

Step 2: Sauté vegetables

Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté for 2 minutes until translucent. Add chopped mushrooms, zucchini flesh, and spinach. Cook for 5-7 minutes until veggies soften and moisture evaporates. Season with oregano, basil, salt, and pepper.

Step 3: Mix the filling

Transfer sautéed veggies to a bowl. Stir in ricotta and half the Parmesan cheese until well combined.

Step 4: Stuff the zucchini boats

Place zucchini halves in a baking dish. Spoon the ricotta-vegetable mixture evenly into each zucchini boat. Sprinkle remaining Parmesan cheese on top.

Step 5: Bake

Bake in preheated oven for 20-25 minutes until zucchini is tender and the topping is golden brown.

Tip: For a bubbly, cheesy crust, broil the last 2 minutes but watch carefully to prevent burning.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	210
Fat	12g
Carbohydrates	10g
Protein	11g
Fiber	3g
Sodium	320mg

Healthier Alternatives for the Recipe

Use low-fat ricotta to reduce calories and fat content.
Increase spinach and zucchini ratio for more fiber and micronutrients.
Skip the Parmesan or use nutritional yeast for a vegan-friendly cheesy flavor.

Serving Suggestions

Serve these zucchini boats alongside a fresh green salad or roasted potatoes.
Drizzle with balsamic glaze or a squeeze of lemon for a bright finish.
Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.

Common Mistakes to Avoid

Not draining the ricotta: Excess moisture can make filling watery. Drain if necessary.
Overfilling zucchini boats: Leave some space to avoid spilling during baking.
Skipping seasoning: Vegetables can taste bland without enough herbs and salt.

Storing Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in the oven at 350°F until heated through or microwave with a damp paper towel cover.
Freeze: Not recommended, as texture of zucchini changes when frozen.

Conclusion

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a vibrant, satisfying dish that’s easy to prepare and packed with wholesome ingredients. Whether as a light dinner or a side, they offer a perfect blend of flavors and textures that everyone will love.

Try this recipe today and let us know how your zucchini boats turn out! Don’t forget to share your thoughts in the comments and subscribe for more delicious recipes.