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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Spinach mushroom ricotta zucchini boats baked until the ricotta filling is set and topped with golden, bubbly mozzarella. Creamy white ricotta contrasts with dark sautéed mushrooms and wilted spinach for an easy vegetarian dinner.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 large zucchini halved lengthwise
olive oil
  • 2 tbsp olive oil
butter
  • 2 tbsp butter
mushrooms
  • 12 oz cremini mushrooms sliced
garlic
  • 4 garlic cloves minced
spinach
  • 3 cup fresh baby spinach
ricotta
  • 1 cup ricotta cheese
parmesan
  • 1 cup parmesan grated (plus extra for top)
egg
  • 1 egg
mozzarella
  • 1.5 cup mozzarella shredded
italian seasoning
  • 1 tsp Italian seasoning
nutmeg
  • 0.25 tsp nutmeg
seasonings
  • 0.5 salt to taste
  • 0.5 black pepper to taste
basil
  • 1 fresh basil for garnish

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet

Method
 

Prep the zucchini and oven
  1. Preheat oven to 400°F, and set a sheet pan aside for the stuffed boats.
  2. Halve the zucchini lengthwise and scoop out the centers, leaving about a 1/4-inch shell; chop the removed zucchini flesh and set it aside.
Cook the mushroom-spinach filling
  1. Heat olive oil and butter in a skillet over medium-high heat, then cook the cremini mushrooms and chopped zucchini flesh for 6–7 minutes until golden.
  2. Add the minced garlic and cook for 30 seconds, just until fragrant.
  3. Add the fresh baby spinach and stir until wilted, then remove from heat.
  4. Let the mushroom-spinach mixture cool for 5 minutes so the filling won’t scramble the egg.
Make the ricotta filling and assemble
  1. Mix ricotta cheese with the egg, parmesan, Italian seasoning, nutmeg, salt, and black pepper until smooth and evenly combined.
  2. Fold in the cooled mushroom-spinach mixture until the filling is creamy with visible dark mushroom and green spinach throughout.
  3. Fill each zucchini shell with the ricotta filling and top with shredded mozzarella and extra parmesan.
Bake and garnish
  1. Bake at 400°F for 22–28 minutes, until the filling is set and the cheese is golden and bubbly.
  2. Garnish with fresh basil before serving.

Notes

For best texture, don’t over-scoop the zucchini—leave that 1/4-inch shell so the boats hold their shape. Refrigerate leftovers in an airtight container up to 3 days; reheat at 350°F until warmed through. Freezing is not recommended because zucchini releases water and the filling can become loose after thawing. For a lighter vegetarian option, use part-skim ricotta and reduced-fat mozzarella.