
These Spinach Mushroom and Ricotta Stuffed Zucchini boats are a vibrant and nourishing way to celebrate fresh veggies. The creamy filling pairs perfectly with tender baked zucchini and you can serve these as a light main dish or a hearty side any night of the week.
I first made these for a friend who didn’t think she liked zucchini and she went back for seconds. Every time I serve them I am reminded how a simple veggie can steal the show when you make it the star.
Ingredients
- Zucchini medium and fresh: Choose firm zucchinis with glossy skin They hold their shape best for stuffing
- Ricotta cheese rich and creamy: Use whole milk ricotta for luxurious texture
- Fresh spinach chopped: adds color and iron If using frozen make sure it is fully drained
- Mushrooms finely chopped: deliver savory flavor Choose cremini or white mushrooms for mild taste
- Garlic minced: boosts aroma Fresh garlic brings out the best in the veggies
- Parmesan cheese grated: for nutty sharpness Buy a chunk and grate it fresh for best flavor
- Breadcrumbs for topping optional: adds crunch Use panko or homemade for extra texture
- Olive oil: helps the vegetables sauté evenly Pick extra virgin for robust taste
- Salt and pepper: crucial for seasoning Taste as you go to balance flavors
- Fresh basil or parsley for garnish optional: brings brightness Choose tender leaves for best appearance
- Mozzarella cheese shredded: for melty topping Pick a block of mozzarella and shred it fresh if possible
- Extra Parmesan cheese: dusted over the top makes it golden
Step-by-Step Instructions
- Scoop and Season:
- Cut the zucchinis lengthwise and carefully scoop out the centers with a spoon to form boats Nestle into a greased baking dish and sprinkle with salt and pepper to draw out a little moisture and season the base
- Sauté the Mushrooms and Spinach:
- Warm the olive oil in a skillet over medium heat Drop in the mushrooms and let them cook without stirring too much They should soften and brown slightly in about five to seven minutes Add garlic and continue to stir gently until fragrant about one to two minutes Toss in spinach and let it wilt if using fresh This step gives filling its earthy backbone
- Mix the Filling:
- In a mixing bowl fold together the ricotta Parmesan cooled mushroom spinach mixture and extra salt or pepper Taste and adjust now Salt unlocks every layer here
- Stuff the Zucchini Boats:
- Spoon the creamy filling into each zucchini cavity pressing down gently to pack each one to the top Be generous so each bite gets veggies and cheese
- Add the Toppings:
- Scatter mozzarella extra Parmesan and breadcrumbs on each stuffed zucchini This makes the top toasty and irresistibly cheesy after baking
- Bake to Perfection:
- Slide the dish into a preheated oven at three seventy five degrees Fahrenheit Bake for twenty to twenty five minutes until zucchini is fork tender and cheese is golden Watch for bubbling cheese and lightly browned edges
- Garnish and Serve:
- Once out of the oven scatter with fresh basil or parsley for freshness Serve hot right from the dish These are perfect straight away but leftovers reheat well too

There is something about the way mushrooms soak up garlic that always wins me over I love using cremini mushrooms here since they bring a meaty chew and absorb all the seasoning My kids always want to help with stuffing the zucchini and it is a great way to get little hands involved
Storage Tips
Refrigerate leftovers in an airtight container These keep well for up to three days Reheat gently in the oven to restore their crispy tops If freezing wrap cooled boats tightly and store up to one month Thaw in the fridge before reheating
Ingredient Substitutions
Swap ricotta with cottage cheese for a lighter option If you are out of fresh spinach use kale or Swiss chard just remember to chop it fine Vegan cheese and plant based ricotta can be used if you are avoiding dairy For breadcrumbs gluten free options work just as well
Serving Suggestions
Pair these stuffed zucchini boats with a big green salad and lemony vinaigrette For a heartier meal serve alongside roasted chicken or fish They also make a wonderful potluck dish since you can prep them in advance and bake when ready to serve

Cultural and Historical Context
Stuffed vegetables are a tradition in many regions around the Mediterranean and Middle East where cooks make the most out of garden bounty By using zucchini as the base you get a light modern twist that still feels connected to those classic roots
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, thaw and drain frozen spinach well to remove excess moisture before adding it to your filling mixture.
- → How do I prevent soggy zucchini boats?
Lightly salt the zucchini after scooping and let them sit for a few minutes, then pat dry to draw out extra moisture before stuffing.
- → Is it possible to make this dish ahead of time?
You can prepare the filling and zucchini ahead, assemble, and refrigerate. Bake just before serving for optimal texture.
- → Are breadcrumbs necessary for the topping?
Breadcrumbs add crunch but are optional. Omit them for a gluten-free option or use gluten-free breadcrumbs as desired.
- → What can I serve alongside stuffed zucchini?
These are great with a fresh salad, crusty bread, or as a side to grilled chicken or fish for a complete meal.