Spinach, Mushroom & Ricotta Stuffed Zucchini Boats

Creamy ricotta, tender spinach, and savory mushrooms are tucked into roasted zucchini boats for an easy, flavorful vegetable-forward meal or side dish.

Ingredients

For the zucchini

2 medium zucchini
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper

For the filling

2 cups fresh spinach, roughly chopped
OR ¼ cup frozen spinach, thawed and squeezed very dry
½ cup sliced mushrooms
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 garlic clove, minced
¼ teaspoon Italian seasoning
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
2 tablespoons finely chopped onion, optional
2 tablespoons shredded mozzarella, optional, for topping

Instructions

1. Prepare the zucchini

Preheat the oven to 400°F (200°C).
Wash and dry the zucchini. Slice each zucchini in half lengthwise.
Use a spoon to gently scoop out the center, leaving about ¼ inch of zucchini around the edges so the boats remain sturdy.
Roughly chop the scooped-out zucchini flesh and set aside.
Place the zucchini halves cut-side up on a lightly greased or parchment-lined baking sheet.
Brush with the olive oil and season with salt and black pepper.

2. Pre-bake the zucchini

Bake for 8–10 minutes to soften the zucchini slightly.

3. Make the filling

Heat a skillet over medium heat.
Add the mushrooms and cook for 3–4 minutes, until they begin to soften and release their moisture.
Add the chopped zucchini flesh and optional onion. Cook for another 2–3 minutes.
Add the spinach and garlic. Cook until the spinach wilts and most of the excess moisture has evaporated.
Remove from the heat and allow the mixture to cool for a few minutes.
Stir in the ricotta, Parmesan, Italian seasoning, garlic powder, salt, and pepper.

Important: The filling should not be watery. If the vegetables release a lot of liquid, cook a little longer before adding the cheeses.

4. Stuff the zucchini

Divide the ricotta mixture evenly between the zucchini boats. Gently press the filling into the boats.

If using mozzarella, sprinkle it over the top.

5. Bake

Return the stuffed zucchini to the oven and bake for 15–20 minutes, until the zucchini is tender and the filling is hot.

For a lightly browned cheese topping, switch to broil for 1–2 minutes at the end, watching carefully.

6. Serve

Let the zucchini boats rest for about 5 minutes, then serve warm.

Nutrition Notes

Nutrition will vary depending on the exact ricotta, Parmesan, and amount of oil used.

Approximate for the entire recipe without optional mozzarella:

Calories: ~450–550
Protein: ~25–30 g
Carbohydrates: ~25–30 g
Fiber: ~6–8 g
Fat: ~28–35 g

Per 1 of 4 zucchini halves:

Calories: ~110–140
Protein: ~6–8 g
Carbohydrates: ~6–8 g
Fiber: ~1½–2 g
Fat: ~7–9 g

Helpful Tips

For firmer zucchini: Don’t pre-bake for too long.
For a creamier filling: Use whole-milk ricotta.
For more protein: Add extra ricotta or a little cottage cheese blended until smooth.
For more flavor: Add red pepper flakes, fresh basil, parsley, or a squeeze of lemon.
For a lower-carb option: This recipe is naturally flour-free and doesn’t require breadcrumbs.
For extra cheesy boats: Add mozzarella or additional Parmesan on top.
For crispy topping: Mix Parmesan with a small amount of finely chopped nuts or seeds before sprinkling over the filling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a 350°F (175°C) oven for about 10–15 minutes, or microwave until heated through. The oven gives the best texture.

Can You Freeze Them?

Yes, although zucchini can become softer after freezing and thawing. For best results, freeze the cooked filling separately and prepare fresh zucchini boats when possible.

If freezing assembled boats, cool completely, wrap well, and freeze for up to about 2 months. Thaw in the refrigerator before reheating.

Q&A

Can I use frozen spinach?

Yes. Thaw it completely and squeeze out as much water as possible before adding it to the filling.

Can I use cottage cheese instead of ricotta?

Yes. Cottage cheese works well, especially if you blend it first for a smoother filling.

Can I make these without Parmesan?

Absolutely. You can omit it or replace it with additional mozzarella or another grated cheese.

Can I add chicken?

Yes. Cooked shredded or finely diced chicken can be added to make the zucchini boats more substantial.

Can I use other vegetables?

Yes. Bell peppers, onions, broccoli, or finely chopped tomatoes can work. Avoid adding too many watery vegetables because they can make the filling soggy.

Are these vegetarian?

Yes, provided the cheeses you use are vegetarian-friendly.

Are they gluten-free?

The basic recipe contains no wheat or flour and is naturally gluten-free. Check packaged ingredients if you have a strict gluten-free requirement.

Are these low-carb?

They are relatively low in carbohydrates compared with zucchini boats made with breadcrumbs, pasta, or grains. The exact amount depends on the cheeses and vegetables used.

Can I prepare them ahead?

Yes. Prepare the filling and zucchini boats up to 1 day ahead, refrigerate separately or assembled, and bake when ready.

How do I keep the zucchini from getting watery?

Pre-bake the zucchini briefly, cook the mushrooms and spinach until their excess moisture evaporates, and squeeze frozen spinach very well before using it.

What can I serve with stuffed zucchini boats?

They pair well with grilled chicken, fish, shrimp, turkey, a simple salad, or roasted vegetables.

Can I make them dairy-free?

Yes. Use a dairy-free ricotta-style cheese and dairy-free Parmesan or nutritional yeast.

Can I make them spicy?

Yes. Add red pepper flakes, diced jalapeño, or a pinch of cayenne to the filling.

What makes these zucchini boats filling?

The combination of zucchini, spinach, mushrooms, ricotta, and Parmesan provides fiber, protein, fat, and volume, making them more substantial than plain roasted zucchini.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.