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SPINACH MUSHROOM AND RICOTTA STUFFED ZUCCHINI BOATS centered hero view, clean and uncluttered
Joe Rooney

Spinach Mushroom and Ricotta Stuffed Zucchini Boats Experience

Enjoy these Spinach Mushroom and Ricotta Stuffed Zucchini Boats, a tasty and wholesome vegetarian dish that features fresh spinach, earthy mushrooms, and smooth ricotta cheese. This spinach mushroom ricotta zucchini boats recipe is a perfect choice for anyone looking for stuffed zucchini boats spinach ricotta that is low carb, nutrient dense, and bursting with flavor. These easy spinach mushroom zucchini boats make a great light meal or side dish and can be customized to suit your preferences.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchini halved lengthwise and scooped out
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 small onion finely chopped
  • 1 cup mushrooms chopped
  • 2 cups fresh spinach chopped
  • 1 cup ricotta cheese
  • 1/4 cup Parmesan cheese grated
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

Method
 

  1. Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
  2. Carefully remove the insides of the zucchini halves, forming hollow boats, and put them aside.
  3. Warm the olive oil in a frying pan over medium heat, then add the minced garlic and chopped onion and cook for roughly 2 minutes until fragrant.
  4. Add the chopped mushrooms and sauté for 3 to 4 minutes until they soften.
  5. Toss in the chopped spinach and cook until it wilts, about 2 minutes, then take the pan off the heat.
  6. Combine the ricotta, grated Parmesan, red pepper flakes if using, and season with salt and pepper to your liking.
  7. Fill each zucchini boat evenly with the ricotta mixture.
  8. Arrange the stuffed zucchinis on the prepared baking sheet and bake for 20 to 25 minutes, or until the zucchini is tender.
  9. Sprinkle fresh basil on top if you want and enjoy warm.

Notes

  • This recipe is highly adaptable — try adding sun-dried tomatoes or bell peppers, or swap ricotta with goat cheese. For a vegan twist, replace ricotta and Parmesan with plant-based alternatives. If using frozen spinach, make sure to thaw and squeeze out excess water before adding it in to avoid sogginess.