These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delicious, cheesy, and veggie-packed dish that makes for a light meal or a flavorful side! Packed with fresh spinach, tender mushrooms, creamy ricotta, and gooey mozzarella, these zucchini boats are low-carb, nutritious, and easy to make.
Perfect for busy weeknights, meal prep, or a satisfying vegetarian dish!
💚 Why You’ll Love This Recipe
✔ Low-Carb & Healthy – Packed with fiber, vitamins, and protein.
✔ Easy & Quick – Ready in under 30 minutes!
✔ Vegetarian & Gluten-Free – A great meat-free option.
✔ Cheesy & Flavorful – Creamy ricotta, melty mozzarella, and fresh basil make these irresistible!
📌 Ingredients (Serves 4)
🥒 For the Zucchini Boats:
- 2 medium zucchini
- 1 tablespoon extra virgin olive oil
- 2 cups fresh spinach (or ¼ cup thawed frozen spinach, squeezed dry)
- ½ cup sliced mushrooms
- 1 teaspoon minced garlic
- 1 tablespoon fresh chopped basil
- ½ cup ricotta cheese
- ¼ cup shredded mozzarella cheese
- ¼ teaspoon kosher salt
- Pinch of black pepper
💡 Optional Additions:
✔ Sprinkle with grated Parmesan for extra flavor.
✔ Add red pepper flakes for a spicy kick.
✔ Mix in chopped sun-dried tomatoes or artichokes for a Mediterranean twist!
🍽 Step-by-Step Instructions
🔥 Step 1: Preheat the Oven
1️⃣ Preheat your oven to 375°F (190°C).
2️⃣ Line a baking sheet with parchment paper or lightly grease a baking dish.
💡 Want a crispier finish? Use a broiler-safe dish for a golden cheese topping!
🥒 Step 2: Prepare the Zucchini
1️⃣ Slice each zucchini in half lengthwise.
2️⃣ Use a spoon to carefully scoop out the flesh, leaving about ¼-inch of the shell intact.
3️⃣ Chop the scooped-out zucchini flesh and set aside.
💡 Don’t waste the zucchini flesh! It adds texture to the filling.
🍄 Step 3: Sauté the Filling
1️⃣ In a skillet over medium heat, heat olive oil.
2️⃣ Add mushrooms and chopped zucchini flesh, cooking for 3 minutes until softened.
3️⃣ Stir in minced garlic and spinach, cooking for another 2 minutes until wilted.
4️⃣ Remove from heat.
💡 Want more flavor? Add a dash of Italian seasoning or smoked paprika!
🧀 Step 4: Mix the Filling
1️⃣ In a bowl, combine the sautéed vegetables, ricotta cheese, fresh basil, salt, and black pepper.
2️⃣ Stir until well combined.
💡 For extra creaminess, mix in a tablespoon of cream cheese or Greek yogurt.
🥄 Step 5: Stuff the Zucchini
1️⃣ Evenly divide the mixture between the zucchini halves, filling them generously.
2️⃣ Sprinkle shredded mozzarella cheese on top.
💡 For a crisp, cheesy crust, use a mix of mozzarella and Parmesan!
🔥 Step 6: Bake Until Golden
1️⃣ Arrange the stuffed zucchini in the prepared baking dish.
2️⃣ Bake for 20-25 minutes, until the zucchini is tender and the cheese is melted and slightly golden.
💡 Want a crispy topping? Broil for 2-3 minutes at the end!
🍽 Step 7: Serve & Enjoy!
1️⃣ Garnish with extra fresh basil or a drizzle of olive oil.
2️⃣ Serve warm as a light main course or a side dish.
💡 Pair with a side salad, roasted vegetables, or garlic bread!
🕰️ Recipe Timing & Nutrition
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: ~30 minutes
- Calories: ~180 kcal per serving
- Servings: 4
👩🍳 Pro Tips & Variations
✔ Make It Vegan? – Use vegan ricotta and mozzarella.
✔ Want More Protein? – Add cooked ground turkey or shredded chicken to the filling.
✔ Crunchy Topping? – Sprinkle with breadcrumbs and Parmesan before baking.
✔ Make It Ahead? – Assemble in advance and refrigerate up to 24 hours before baking!
❓ FAQs
Can I use frozen spinach?
Yes! Use ¼ cup frozen spinach, thawed and squeezed dry to remove excess moisture.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze stuffed zucchini boats?
Yes! Freeze them before baking for up to 2 months. Thaw overnight and bake as directed.