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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats – A Low-Carb Veggie-Packed Favorite

Say hello to your new go-to low-carb comfort meal: Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats. These zucchini boats are loaded with creamy ricotta, earthy sautéed mushrooms, and garlicky spinach, then baked until bubbly and golden on top. Whether you're looking for a meatless main, a healthy weeknight dinner, or a way to use up a surplus of summer zucchini, this dish is easy to make, big on flavor, and 100% satisfying. You can serve these on their own, alongside a crisp salad, or as a side to grilled chicken or fish. They’re naturally gluten-free, vegetarian, and perfect for anyone trying to sneak more vegetables onto the plate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

🥒 Vegetables
  • 4 medium zucchini
  • 1½ cups fresh spinach chopped
  • 1 cup mushrooms finely chopped (cremini or white button)
  • 2 cloves garlic minced
🧀 Cheese
  • 1 cup ricotta cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
🧂 Seasonings & Pantry
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • ¼ tsp red pepper flakes optional
  • Salt and pepper to taste
🌿 Garnish (optional)
  • Fresh parsley or basil chopped

Equipment

  • Baking dish or sheet pan
  • Large skillet or sauté pan
  • Mixing bowl
  • Cutting board and sharp knife
  • Spoon (for scooping)
  • Cheese grater (if using fresh cheese)
  • Measuring cups and spoons
  • Aluminum foil (optional for covering)

Method
 

Step 1. Preheat and Prep the Zucchini
  1. Preheat oven to 375°F (190°C).
  2. Slice each zucchini in half lengthwise.
  3. Use a spoon to scoop out the seeds and some of the flesh, creating “boats.”
  4. Lightly brush with olive oil and sprinkle with salt.
  5. Arrange face-up in a baking dish or on a parchment-lined sheet pan.
Step 2. Sauté the Vegetables
  1. Heat 1 tbsp olive oil in a skillet over medium heat.
  2. Add chopped mushrooms and sauté until golden and moisture is released (about 5–7 minutes).
  3. Add garlic and chopped spinach. Cook until spinach wilts (about 2 minutes).
  4. Season with salt, pepper, red pepper flakes, and Italian seasoning.
  5. Remove from heat and let cool slightly.
Step 3. Make the Ricotta Mixture
  1. In a medium mixing bowl, combine:
  2. Ricotta
  3. Half of the mozzarella
  4. Half of the Parmesan
  5. Fold in the cooled spinach and mushroom mixture.
  6. Taste and adjust seasoning.
Step 4. Fill the Zucchini Boats
  1. Spoon the ricotta mixture into each zucchini boat generously.
  2. Top with remaining mozzarella and Parmesan cheese.
Step 5. Bake the Boats
  1. Cover loosely with foil and bake for 20 minutes.
  2. Uncover and bake another 10–15 minutes until bubbly and golden.
  3. Optional: Broil for 2–3 minutes for an extra golden top.
Step 6. Garnish and Serve
  1. Remove from oven and let rest for 5 minutes.
  2. Garnish with fresh chopped herbs if desired.
  3. Serve warm!

Notes

🧊 Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze fully baked zucchini boats for up to 2 months. Wrap individually and store in freezer bags.
Reheat: Bake at 350°F (175°C) for 15–20 minutes or microwave in 60-second intervals.
🥄 Variations
Add Protein: Stir in cooked ground turkey, sausage, or lentils to the filling.
Use Kale: Swap spinach for sautéed kale or Swiss chard.
Make It Vegan: Use vegan ricotta and plant-based mozzarella.
Spicy Kick: Add diced jalapeños or more red pepper flakes.
Tomato Boost: Spoon a little marinara under or on top before baking.
❓ 10 FAQs
1. Can I make this ahead of time?
Yes! Stuff the zucchini and store covered in the fridge for up to 24 hours before baking.
2. What’s the best type of mushroom to use?
Cremini (baby bella) or white button mushrooms are perfect, but shiitake works too for a deeper flavor.
3. Can I use frozen spinach?
Yes—thaw and squeeze out all moisture before adding to the filling.
4. Is ricotta necessary?
Ricotta gives a creamy texture, but cottage cheese or vegan alternatives work as well.
5. Do I need to pre-cook the zucchini?
No—baking them with the filling softens them perfectly without making them mushy.
6. Can I double the recipe?
Absolutely! Use two baking dishes if needed.
7. How do I prevent soggy zucchini?
Scoop out most of the water-heavy center, and avoid overbaking. Let them rest after baking to set.
8. What can I serve this with?
Great with a side salad, crusty bread, or quinoa.
9. Can I make it keto-friendly?
It already is! Just ensure you're using full-fat cheeses.
10. Can I grill these instead of baking?
Yes! Grill over medium heat covered for about 20–25 minutes until tender and bubbly.
🏁 Conclusion
These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are the ultimate veggie-forward meal that feels indulgent without the guilt. Creamy, cheesy, savory, and packed with nutritious ingredients, they’re a satisfying dish the whole family will love—even the picky eaters!
Whether served solo or alongside your favorite protein, these boats are ready to sail into your weekly dinner rotation.