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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Spinach mushroom ricotta zucchini boats with tender zucchini and a creamy ricotta filling studded with sautéed mushrooms and wilted spinach. Baked at 400°F until the filling sets and the mozzarella turns golden and bubbly.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 large zucchini Halved lengthwise.
Sauté
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 12 oz cremini mushrooms Sliced.
  • 4 clove garlic Minced.
  • 3 cup fresh baby spinach
  • 1.5 cup mozzarella Shredded.
Ricotta filling
  • 1 cup ricotta cheese
  • 1 large egg
  • 0.25 cup parmesan Grated (plus extra for top).
  • 1 tsp Italian seasoning
  • 0.25 tsp nutmeg
  • 0.5 salt and black pepper To taste.
Garnish
  • 1 fresh basil For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 400°F.
  2. Halve the zucchini lengthwise, then scoop out the centers leaving about a 1/4-inch shell; chop the removed zucchini flesh and set aside.
Cook the filling
  1. Heat the olive oil and butter in a skillet over medium-high heat, then add the sliced mushrooms and chopped zucchini flesh and cook 6–7 minutes until golden.
  2. Add the minced garlic and cook 30 seconds, then add the spinach and stir until wilted; remove from heat and let cool 5 minutes.
Assemble the boats
  1. Mix the ricotta with the egg, parmesan, Italian seasoning, nutmeg, salt, and black pepper, then fold in the mushroom-spinach mixture.
  2. Fill each zucchini shell with the ricotta filling and top with shredded mozzarella and extra parmesan.
Bake
  1. Bake at 400°F for 22–28 minutes, until the filling is set and the cheese is golden and bubbly; garnish with fresh basil.

Notes

For clean zucchini boats, leave a consistent ~1/4-inch shell so they hold their shape while baking. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because zucchini can become watery. Vegetarian swap: this recipe already uses no meat—use part-skim mozzarella and reduced-fat parmesan for a lighter option while keeping the creamy texture.