These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are the perfect way to turn everyday vegetables into a wholesome, satisfying meal. Packed with creamy ricotta, sautéed mushrooms, fresh spinach, and gooey mozzarella, each zucchini half is loaded with comforting flavor and delicious texture—no meat needed!
Whether you’re following a gluten-free diet, looking to boost your veggie intake, or just want a lighter dinner option that still feels hearty, these zucchini boats hit the mark. They’re perfect for weeknight meals, meal prep, or as an impressive veggie side dish for entertaining.
Why You’ll Love These Zucchini Boats
Good for Your Heart – Low in carbs and cholesterol-friendly
Vegetarian & Gluten-Free – No meat or gluten, just clean, flavorful ingredients
Nutrient-Dense – Full of fiber, calcium, and protein from veggies and cheese
Family-Friendly – Even picky eaters love them when topped with melty mozzarella
Easy to Customize – Add sun-dried tomatoes, herbs, or chili flakes to mix it up
Time Needed
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
- 4 medium zucchinis, halved lengthwise and seeds removed
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced and lightly sautéed
- 1 clove garlic, minced
- Salt and pepper to taste
- ½ cup marinara sauce
- ½ cup shredded mozzarella cheese
How to Make Spinach, Mushroom, and Ricotta Zucchini Boats
Step 1: Prepare the Zucchini
Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and use a spoon to scoop out the center. Arrange them in a baking dish and drizzle with olive oil.
Step 2: Mix the Filling
In a medium bowl, combine ricotta cheese, Parmesan, chopped spinach, sautéed mushrooms, minced garlic, salt, and pepper. Stir until well mixed.
Step 3: Fill the Boats
Spoon the ricotta filling evenly into each zucchini half, packing it in firmly. Top each one with a spoonful of marinara sauce and sprinkle with mozzarella cheese.
Step 4: Bake and Serve
Bake for 25–30 minutes, or until the zucchinis are fork-tender and the cheese is golden and bubbly. Let rest for 5 minutes before serving.
Serving Ideas
Serve these zucchini boats on their own for a light dinner, or pair them with quinoa, brown rice, or garlic bread for something heartier. They also work beautifully as a side dish with grilled meats or pasta.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven or microwave until heated through.
- Meal Prep: You can assemble the boats a day in advance and bake when ready.
Nutrition Info (Per Serving – Approximate)
- Calories: ~220
- Protein: ~12g
- Fat: ~14g
- Carbs: ~10g
Final Thoughts
These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are more than just a pretty plate—they’re a flavor-packed, veggie-loaded, feel-good recipe you’ll want to make again and again. Whether you’re on a health kick or just want a creative way to use fresh zucchini, this dish is a winner from the inside out. 🥒🧀🍄
#StuffedZucchini #VegetarianRecipes #GlutenFreeDinner #HealthyEating #LowCarbMeals #ZucchiniBoats #UnusualRecipes #SpinachAndMushroom #RicottaLove
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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are the perfect way to turn everyday vegetables into a wholesome, satisfying meal. Packed with creamy ricotta, sautéed mushrooms, fresh spinach, and gooey mozzarella, each zucchini half is loaded with comforting flavor and delicious texture—no meat needed!
Ingredients
- 4 medium zucchinis, halved lengthwise and seeds removed
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced and lightly sautéed
- 1 clove garlic, minced
- Salt and pepper to taste
- 1/2 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and use a spoon to scoop out the center. Arrange them in a baking dish and drizzle with olive oil.
- In a medium bowl, combine ricotta cheese, Parmesan, chopped spinach, sautéed mushrooms, minced garlic, salt, and pepper. Stir until well mixed.
- Spoon the ricotta filling evenly into each zucchini half, packing it in firmly. Top each one with a spoonful of marinara sauce and sprinkle with mozzarella cheese.
- Bake for 25–30 minutes, or until the zucchinis are fork-tender and the cheese is golden and bubbly. Let rest for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or microwave until heated through.
- Assemble the boats a day in advance and bake when ready.
- Add sun-dried tomatoes, chili flakes, or fresh herbs for variation.
- Serve with quinoa, garlic bread, or as a veggie side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 220
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
Keywords: stuffed zucchini, vegetarian dinner, ricotta stuffed zucchini, gluten free zucchini boats