Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Introduction

Did you know that interest in “low-carb stuffed vegetables” has risen over 45% in the past year? If you’re looking for a satisfying, wholesome, and veggie-forward meal that doesn’t skimp on flavor, these Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are the perfect answer. Creamy ricotta meets savory mushrooms and fresh spinach in a cheesy, herbaceous filling that’s baked into tender zucchini “boats.” Whether you’re vegetarian, watching carbs, or just want a new weeknight go-to, this dish checks all the boxes.

Ingredients List

4 medium zucchini, halved lengthwise
1 tablespoon olive oil
2 cloves garlic, minced
1 cup mushrooms, finely chopped
2 cups fresh spinach, chopped
¾ cup ricotta cheese
¼ cup grated Parmesan cheese
½ cup shredded mozzarella (plus extra for topping)
1 egg, lightly beaten
½ teaspoon Italian seasoning
Salt and pepper, to taste
Optional: red pepper flakes, lemon zest, or chopped basil for garnish

Substitution Ideas:

Swap ricotta for cottage cheese for higher protein
Use kale instead of spinach
Add chopped sun-dried tomatoes or artichoke hearts for variation

Timing

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Step-by-Step Instructions

Step 1: Prep the zucchini

Preheat oven to 400°F (200°C). Use a spoon to scoop out the zucchini centers, leaving about ¼ inch of flesh. Place zucchini halves in a baking dish, cut side up. Lightly season with salt and a drizzle of olive oil.

Step 2: Sauté the filling

In a skillet over medium heat, warm olive oil and sauté garlic for 1 minute. Add mushrooms and cook until browned, about 5–7 minutes. Stir in spinach and cook until wilted. Remove from heat and let cool slightly.

Step 3: Mix the filling

In a large bowl, combine the mushroom-spinach mixture with ricotta, Parmesan, mozzarella, egg, Italian seasoning, salt, and pepper. Mix until creamy and well blended.

Step 4: Fill and bake

Spoon the ricotta filling into each zucchini boat. Top with extra mozzarella if desired. Bake for 20–25 minutes, or until zucchini is fork-tender and the tops are golden and bubbly.

Nutritional Information (Per Serving – serves 4)

Calories: 230 kcal
Protein: 13g
Carbohydrates: 8g
Fat: 15g
Fiber: 2g
Sugar: 3g

Healthier Alternatives

Replace mozzarella with part-skim cheese or omit for dairy-conscious eaters
Mix in nutritional yeast for a cheesy flavor without dairy
Use flax egg (1 tbsp flaxseed + 3 tbsp water) for a vegan-friendly binder

Serving Suggestions

Serve with a side of quinoa, couscous, or crusty whole grain bread
Pair with a crisp garden salad or roasted red peppers
Drizzle with balsamic glaze or sprinkle with toasted pine nuts for a gourmet touch

Common Mistakes to Avoid

Overcooking zucchini: They can become mushy. Check doneness after 20 minutes.
Skipping the sauté step: Raw mushrooms release too much water and can make the filling soggy.
Using watery ricotta: Drain it with cheesecloth or paper towels if it’s too loose.

Storing Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat gently in the oven or air fryer to maintain texture
Avoid freezing, as zucchini tends to get mushy after thawing

Conclusion

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are flavorful, easy to prepare, and loaded with wholesome ingredients. They make a beautiful presentation and are sure to impress—even the meat lovers at your table!

Give them a try and let us know how yours turn out! Tag us in your creations and subscribe for more easy, nutritious meals.