How to Make Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Light, healthy, and bursting with flavor, these stuffed zucchini boats are a perfect weeknight dinner! Filled with sautéed mushrooms, spinach, and creamy ricotta, then baked to perfection with a cheesy topping.
Ingredients
- 3 medium zucchini, halved lengthwise
- 1 tablespoon olive oil
- 1 cup mushrooms, finely chopped
- 2 cups fresh spinach, chopped
- 1 teaspoon garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ½ cup shredded mozzarella cheese (for topping)
- ½ teaspoon red pepper flakes (optional)
Instructions
1. Prepare the Zucchini Boats
- Preheat oven to 375°F (190°C).
- Cut zucchini in half lengthwise and scoop out the center with a spoon, creating a boat shape. Save the flesh for the filling.
- Lightly brush the zucchini shells with olive oil and place them in a baking dish.
2. Make the Filling
- Heat olive oil in a pan over medium heat.
- Sauté mushrooms and zucchini flesh for 3-4 minutes until softened.
- Add spinach, garlic, salt, and pepper. Cook until spinach wilts.
- Remove from heat and mix in ricotta, Parmesan, and Italian seasoning.
3. Assemble & Bake
- Spoon the ricotta mixture into the zucchini boats.
- Sprinkle with mozzarella cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with red pepper flakes (optional) and serve warm!
Tips for the Best Zucchini Boats
✔ Use fresh zucchini for the best texture.
✔ Want more protein? Add cooked ground turkey or chicken.
✔ Make it ahead by prepping the filling in advance.
✔ Try different cheeses like feta or goat cheese for variety.
These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are creamy, cheesy, and loaded with flavor—perfect for a satisfying low-carb meal!
