Spinach Mushroom Ricotta Zucchini Boats

Nothing beats these spinach mushroom and ricotta stuffed zucchini boats when you need something light yet filling that feels special without a fuss. This dish is a delicious answer for weeknights when you crave a savory vegetarian dinner or want to impress guests with a nutrient-packed option that happens to be easy to make.

The first time I made these was for a potluck with friends and they disappeared before I could enjoy a second helping. Now they are a go to when I want easy comfort food with a healthy twist.

Ingredients

• Zucchini: Choose firm medium zucchini with glossy skin and no soft spots for the best structure in your boats
• Fresh spinach: Brings vibrant green color and nutrients Use fresh for tenderness or thawed frozen if needed
• Mushrooms: Add earthy flavor and umami Try cremini or white button mushrooms for the best texture
• Extra virgin olive oil: Infuses vegetables with richness and helps roasting Look for a fresh grassy aroma when you open the bottle
• Ricotta cheese: Delivers creamy filling and protein Choose a good quality ricotta with minimal ingredients for the richest taste
• Mozzarella cheese: Melts beautifully on top and complements the ricotta Pick a low moisture mozzarella for extra melt without excess liquid
• Fresh chopped basil: Lifts flavors and gives a pop of color Bright green leaves are the freshest available Pick just before using if possible
• Kosher salt: Brings out all the flavors Fine or flaky salt works well Use just enough to highlight the vegetables
• Black pepper: Adds a gentle kick of spice Grind fresh for the biggest flavor boost
• Garlic: Gives big flavor in a small dose Go for plump unbruised cloves

Instructions

Preheat the Oven:

Set your oven to three seventy five degrees Fahrenheit or one ninety degrees Celsius. Prepare a baking sheet by brushing with olive oil or lining it with parchment to prevent sticking.

Prepare the Zucchini:

Cut each zucchini in half lengthwise. Use a spoon to gently scoop out seeds and some flesh leaving about a one quarter inch border all around so the zucchini can hold the filling. Lay the hollowed halves cut side up on the prepared sheet and brush with olive oil. Lightly sprinkle with salt and pepper for early seasoning.

Sauté the Vegetables:

Place a skillet on medium heat and add olive oil. When warm add minced garlic and stir for about thirty seconds to unlock its aroma. Add sliced mushrooms and cook three to four minutes stirring occasionally until they soften and shrink. Add the spinach working in batches if needed and cook until wilted about two to three minutes. Stir in the basil and remove the skillet from heat to cool slightly.

Mix the Filling:

Once the cooked veggies have cooled transfer them to a mixing bowl. Add the ricotta cheese and gently stir until well combined so every bite is evenly filled with greens and cheese.

Stuff the Zucchini:

Use a spoon to mound the ricotta mushroom and spinach mixture into each zucchini half filling them generously. Finish by sprinkling shredded mozzarella over the filled boats from end to end.

Bake:

Place the stuffed zucchini in the preheated oven. Bake for twenty to twenty five minutes until the zucchini is tender when poked with a fork and the cheese topping is melted and golden in spots. This step gives the boats their soft bite and bubbling finish.

Serve:

Let the zucchini boats cool a couple of minutes after baking. Arrange on plates and finish with a scatter of fresh basil or a drizzle of more olive oil if you like. Serve warm and enjoy every cheesy bite.

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My favorite part is the ricotta cheese which makes the filling creamy and satisfying. Every time I bake these the aroma reminds me of my grandmother’s kitchen when she would let me help scoop out zucchini and taste warm ricotta right from the spoon.

Storage Tips

These zucchini boats store well in an airtight container in the fridge for up to three days. To reheat place them in a covered dish in the oven at three fifty until warmed through. Avoid microwaving too long as the cheese can turn rubbery and the zucchini may become too soft.

Ingredient Substitutions

No ricotta on hand Try cottage cheese or even a thick Greek yogurt for a tangier filling. If you are out of mushrooms swap in diced bell peppers or shredded carrots. Fresh oregano or thyme gives a nice flavor if basil is unavailable. Vegans can use dairy free ricotta and mozzarella.

Serving Suggestions

Serve these zucchini boats as a main course with a fresh tomato salad or as a stunning side for grilled chicken or fish. They are also perfect as a brunch offering with crusty bread. I love offering them at gatherings because they are easy to pick up and enjoy at room temperature.

Cultural Context

Stuffed vegetables are a tradition in many Mediterranean and Middle Eastern kitchens. Using zucchini as a vessel celebrates resourcefulness and seasonal harvest. This version takes inspiration from Italian kitchens where ricotta and basil are common partners in both savory pies and pastas.

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These zucchini boats combine rich creamy filling and a tender vegetable base for a meal that feels comforting and fresh. Make a batch and enjoy the flavors with family and friends!

Frequently Asked Questions

→ Can I use frozen spinach instead of fresh?

Yes, thawed frozen spinach works well. Be sure to drain and squeeze out excess moisture for best texture.

→ How can I make this dish ahead of time?

You can prepare the filling and stuff the zucchini boats a few hours ahead, then bake just before serving.

→ What cheese can I substitute for ricotta?

Cottage cheese or goat cheese can be used for a different texture and flavor, but they will slightly alter the results.

→ Do I need to peel the zucchini?

No, keep the skin on for structure and added nutrients. Just wash them thoroughly before use.

→ Is this dish suitable for freezing?

For best texture, enjoy fresh. However, you can freeze leftovers, though the zucchini may soften upon reheating.