Stuffed Zucchini Boats with Mushrooms, Spinach, and Ricotta Recipe

There’s something so satisfying about a warm, cozy meal that’s loaded with fresh veggies and creamy cheese, and that’s exactly why I adore this Stuffed Zucchini Boats with Mushrooms, Spinach, and Ricotta Recipe. It’s vibrant, flavorful, and comforting all at once—perfect for those nights when you want something wholesome without too much fuss. Plus, it’s an absolute crowd-pleaser whether you’re cooking for family or friends.

One of the reasons I keep coming back to this Stuffed Zucchini Boats with Mushrooms, Spinach, and Ricotta Recipe is how versatile it is. You can make it ahead, switch up the fillings based on what’s in season, or add your favorite protein. I’ve found that it works beautifully as a light dinner or even a hearty side dish, especially on busy weeknights or casual weekend meals.

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Ingredients You’ll Need

The magic of this recipe is how each ingredient brings its own charm to the table—the earthiness of mushrooms, the fresh green lift from spinach, and the creaminess of ricotta that binds it all beautifully. When shopping, choosing firm zucchinis and fresh cheeses makes a huge difference in the final dish’s texture and flavor.

• Olive oil: Use good quality extra virgin olive oil for a fruity, rich base to sauté your veggies.
• Garlic cloves: Freshly chopped garlic adds that aromatic kick that wakes up the entire dish.
• Red pepper flakes: Just a pinch gives a nice subtle heat—adjust according to your spice preference.
• Mushrooms: I like cremini or button mushrooms chopped small so they melt into the filling perfectly.
• Bell pepper (yellow or red): Adds sweetness and color contrast—diced into small pieces for even cooking.
• Kalamata olives: Their briny tang complements the creamy ricotta and earthy mushrooms beautifully.
• Zucchini: The star of the show—use one large or a few smaller ones, hollowed out carefully to create your boats.
• Dried oregano: Brings a subtle herbal note that pairs well with the Mediterranean flavors.
• Salt and black pepper: Essential seasonings to bring all the flavors together harmoniously.
• Fresh spinach: Adds vibrant color and a mild earthy sweetness when wilted.
• Marinara sauce: Choose your favorite store-bought or homemade sauce; it keeps the boats moist and flavorful.
• Ricotta cheese: I love its creamy texture that contrasts nicely with the veggies.
• Parmesan cheese: Freshly grated, sprinkled both inside and on top for savory depth and golden finish.
• Fresh basil leaves (for garnish): Adds a bright, fresh touch just before serving.

Variations

I love making this Stuffed Zucchini Boats with Mushrooms, Spinach, and Ricotta Recipe my own by switching up the filling based on what’s in my fridge. You can get creative here and make it fit your tastes perfectly.

• Add Protein: I’ve added browned Italian sausage or ground turkey for an extra hearty touch that my family adores.
• Nutty Crunch: Tossing in some toasted pine nuts or walnuts adds a lovely crunch and earthy flavor.
• Grain Boost: Feel free to mix in cooked quinoa or rice if you want a more filling dish—perfect for meal prep.
• Dairy-Free Option: Swap ricotta for a plant-based cheese and skip Parmesan to keep it vegan-friendly without losing much flavor.
• Veggie Variations: Sometimes I add diced onions, sun-dried tomatoes, or even artichoke hearts to switch things up seasonally.

How to Make Stuffed Zucchini Boats with Mushrooms, Spinach, and Ricotta Recipe

Step 1: Prep Your Zucchini Boats

Start by preheating your oven to 400°F (200°C). Then, slice the zucchinis in half lengthwise and gently scoop out the centers to create those signature “boats.” I save the scooped-out zucchini flesh to chop and add to the filling—don’t let that part go to waste! Using a spoon, make sure to hollow them out enough to hold a good amount of filling but still keep their shape. Set the boats aside on a plate.

Step 2: Sauté the Filling

Heat olive oil in a large skillet over medium heat. Add the finely chopped garlic and red pepper flakes, sautéing for about a minute until fragrant—be careful not to burn the garlic! Toss in the chopped mushrooms and zucchini flesh, sprinkle in oregano, salt, and pepper, and cook for roughly 10 minutes. You want most of the moisture to evaporate so the filling doesn’t get soggy. Next, stir in the diced bell pepper, chopped olives, and fresh spinach, cooking just until the spinach wilts. Turn off the heat, then stir in half a cup of marinara and half a cup of Parmesan cheese. Taste and adjust the seasoning as needed—seasoning here makes all the difference!

Step 3: Assemble and Bake

Grease a 9×13-inch baking dish and spread the remaining marinara sauce evenly at the bottom. Carefully nestle your zucchini boats on top. Pile the filling evenly into each boat, then add dollops of ricotta cheese on top of the filling. Finally, sprinkle the remaining Parmesan generously over everything. Cover the dish tightly with foil or a lid and bake for 15-20 minutes, or until the zucchini boats are fork-tender. Depending on their size, they could take a bit longer—just keep an eye out for softness. In the last 5 minutes, remove the cover and switch your oven to broil to get that beautiful golden, bubbly crust on top.

How to Serve Stuffed Zucchini Boats with Mushrooms, Spinach, and Ricotta Recipe

Garnishes

I always finish this dish with fresh basil leaves—there’s something about the bright herbal aroma that elevates the dish to the next level. Sometimes I also sprinkle a tiny pinch of crushed red pepper flakes for an extra kick or a drizzle of good-quality olive oil for glossy richness.

Side Dishes

My go-to sides include a crisp green salad with a tangy vinaigrette or some crusty garlic bread to scoop up the leftover marinara sauce. Roasted potatoes or a simple quinoa pilaf also work wonderfully if you want a more filling meal.

Creative Ways to Present

For dinner parties, I’ve plated each zucchini boat on individual serving dishes and added a swirl of marinara sauce underneath. Garnishing with a small sprig of fresh basil and a dusting of Parmesan makes it look as good as it tastes! I’ve also tried stacking them in a cast-iron skillet for a rustic, family-style presentation that guests love.

Make Ahead and Storage

Storing Leftovers

Any leftovers keep wonderfully in an airtight container in the refrigerator for up to 4 days. When I store mine, I like to keep the boats separate from the sauce to avoid sogginess, then combine them when reheating.

Freezing

I’ve frozen these zucchini boats several times, and they thaw beautifully. After assembling but before baking, cover tightly with plastic wrap and foil, then freeze. When you’re ready, bake them straight from frozen, just add extra baking time until they’re warmed through and tender.

Reheating

Reheat leftovers in a preheated 350°F oven covered with foil to keep moisture in, usually about 15-20 minutes. If you want to refresh the cheesy topping, finish with a quick broil for a couple of minutes. Microwave works in a pinch but might make the zucchini a bit softer than baking.

FAQs

Final Thoughts

I honestly can’t recommend this Stuffed Zucchini Boats with Mushrooms, Spinach, and Ricotta Recipe enough—it’s one of those meals that feels like a hug on a plate. Whether you’re cooking for yourself or feeding a crowd, it hits the perfect balance of hearty, healthy, and downright delicious. Give it a try, and I promise you’ll find yourself going back to it time and again, just like I do!

Stuffed Zucchini Boats with Mushrooms, Spinach, and Ricotta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 132 reviews

• Author: Megane
• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4-6 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

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Description

Delicious and healthy Stuffed Zucchini Boats filled with a savory mixture of sautéed vegetables, olives, spinach, and cheese, baked to perfection with marinara sauce and topped with ricotta and Parmesan. A perfect low-carb, vegetarian main or side dish that is easy to prepare and packed with flavor.

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Ingredients

Units USM Scale 1x2x3x

Vegetables:

• 1 pound zucchini (1 large, 2 medium, or 3 small squash)
• 8 ounces mushrooms, chopped into small pieces
• 1 yellow or red bell pepper, diced in small pieces
• 2 cups fresh spinach (about two good size handfuls)
• 4 garlic cloves, finely chopped
• 1/3 cup kalamata olives, chopped

Spices and Seasoning:

• 1/4-1/2 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Oils and Sauces:

• 2 tablespoons olive oil
• 1 1/2 cups marinara sauce, divided (store-bought or homemade)

Cheese:

• 1 cup ricotta cheese
• 1 cup Parmesan cheese, freshly grated (divided)

Garnish:

• Fresh basil leaves

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Instructions

1. Preheat Oven: Preheat the oven to 400°F to ensure it’s at the right temperature for baking the zucchini boats evenly.
2. Prep Zucchini: Cut the zucchini in half lengthwise. Use a spoon to scoop out the center, creating hollow ‘boats.’ Save and chop the scooped-out zucchini flesh to add to the filling.
3. Sauté Aromatics and Vegetables: Heat olive oil in a large skillet over medium heat. Add finely chopped garlic and red pepper flakes, sautéing for about one minute until fragrant. Add mushrooms and chopped zucchini flesh along with dried oregano, salt, and black pepper. Cook for about 10 minutes, stirring occasionally, until most of the liquid evaporates.
4. Add Remaining Vegetables and Spinach: Stir in diced bell pepper, chopped kalamata olives, and fresh spinach. Cook for another minute until the spinach wilts. Turn off the heat and mix in half a cup of marinara sauce and half a cup of grated Parmesan cheese. Taste and adjust salt and pepper as needed.
5. Assemble Zucchini Boats: Grease a 9×13-inch baking dish. Spread the remaining marinara sauce on the bottom. Place the hollowed zucchini boats in the dish and fill them with the prepared vegetable mixture. Dollop ricotta cheese on top of each boat and sprinkle with the remaining Parmesan cheese.
6. Bake Covered: Cover the baking dish with aluminum foil or a lid and bake in the preheated oven for 15-20 minutes until the zucchini is fork tender. Note that larger zucchini with thicker skins may need additional baking time.
7. Broil for Finish: Remove the foil and broil the zucchini boats for 5 minutes until the tops are golden brown and bubbly.
8. Garnish and Serve: Once out of the oven, garnish with fresh basil leaves before serving.

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Notes

• Optional ingredients include browned Italian sausage, seasoned ground beef, ground turkey, or chicken for added protein.
• Add pinenuts, walnuts, more veggies like diced onion, cannellini beans, quinoa, or rice to the filling for extra texture and nutrition.
• Leftover zucchini boats can be stored in the refrigerator for up to 4 days and reheated in a 350°F oven for best results.

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Nutrition

• Serving Size: 1 zucchini boat (approximately 1/5 of recipe)
• Calories: 220
• Sugar: 6g
• Sodium: 480mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 25mg