Irresistible Spinach Mushroom and Ricotta Stuffed Zucchini Boats

There’s something magical about the combination of spinach mushroom and ricotta stuffed zucchini boats that instantly transports you to a sunny kitchen filled with laughter. Imagine the aroma of sautéed mushrooms mingling with fresh spinach, melting ricotta, and spices wafting through the air—this dish is a sensory delight that promises an explosion of flavor in every bite. Perfect for summer gatherings or cozy family dinners, these vibrant boats are sure to steal the show at any table.

Every time I prepare this dish, I’m reminded of my cousin’s wedding last summer. We all gathered around the grill, sharing stories and making memories while waiting for the zucchini boats to bake to perfection. The laughter was infectious, and when everyone took their first bite, you could hear a collective “Mmm!” that still echoes in my heart. Get ready for an unforgettable flavor experience that will have your friends asking for seconds—and maybe even thirds.

I vividly remember the first time I served these zucchini boats at a family gathering; everyone couldn’t stop raving about them!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Choose firm, medium-sized zucchinis for even cooking and perfect boat shape.

• Fresh Spinach: Opt for bright green leaves; they’ll wilt beautifully in the filling.

• Mushrooms: Use cremini or button mushrooms for their rich flavor; they add great texture.

• Ricotta Cheese: Fresh ricotta brings creaminess; avoid drier varieties for this recipe.

• Garlic: Fresh garlic elevates the flavor profile; always use real cloves instead of powder.

• Parmesan Cheese: Grated Parmesan adds salty depth; consider using freshly grated varieties for better taste.

• Olive Oil: High-quality olive oil enhances flavors; use it generously when sautéing vegetables.

• Italian Seasoning: A blend of dried herbs like oregano, basil, and thyme gives an aromatic kick.

• Salt & Pepper: Essential for taste; adjust according to preference during cooking.

• Lemon Juice: A splash brightens the flavors; fresh lemon is always best!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This ensures your zucchini boats cook evenly while you prepare the filling.

Prep the Zucchini Boats: Slice each zucchini in half lengthwise and scoop out the center using a spoon. Leave enough flesh on the sides to maintain structural integrity while creating space for that delicious filling.

Sauté Vegetables: In a skillet over medium heat, warm some olive oil. Add chopped mushrooms and minced garlic, sautéing until mushrooms are tender and fragrant—about 5 minutes should do it!

Add Spinach and Seasonings: Toss in roughly chopped spinach with Italian seasoning. Cook until wilted—just 2-3 minutes will bring out its vibrant color and flavor.

Make the Filling Mixture: Remove from heat and stir in ricotta cheese, half of the grated Parmesan, salt, pepper, and a squeeze of lemon juice. Mix until combined—the filling should be creamy yet chunky.

Fill Zucchini Boats & Bake!: Generously stuff each zucchini half with the delicious mixture. Sprinkle remaining Parmesan on top before placing them on a baking tray lined with parchment paper. Bake in preheated oven for about 25-30 minutes until golden brown and bubbly.

Enjoy your time crafting these delightful spinach mushroom and ricotta stuffed zucchini boats! They’ll be gone faster than you can say “seconds”!

Perfecting the Cooking Process

Start by roasting your zucchini halves to enhance their natural sweetness, then sauté the filling ingredients. Finally, mix everything together, stuff the boats, and bake until bubbly.

Add Your Touch

Feel free to swap in other cheeses like feta for a tangy twist or add spices like red pepper flakes for heat. You can also toss in leftover cooked chicken for extra protein.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through for the best texture.

Sometimes I whip these zucchini boats up for potlucks, and people always ask for the recipe—it’s such a crowd-pleaser that I can’t keep it a secret!

FAQ

Can I make spinach mushroom and ricotta stuffed zucchini boats ahead of time?

Absolutely! Prep them in advance and store them before baking.

What can I substitute if I don’t have ricotta?

Cream cheese or cottage cheese work well as alternatives to ricotta.

How do I know when zucchini boats are done baking?

Zucchini is ready when it’s tender but still holds its shape, usually around 25 minutes.

Print

Spinach Mushroom and Ricotta Stuffed Zucchini Boats

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• Author: Ethan Brooks
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Spinach, mushroom, and ricotta stuffed zucchini boats are a delightful, healthy dish that combines fresh flavors and comforting textures. This vibrant recipe is perfect for summer gatherings or cozy weeknight dinners, offering an explosion of taste in every bite. With a creamy ricotta filling nestled in tender zucchini halves, you’ll create a dish that not only pleases the palate but also adds a burst of color to your table. Get ready for compliments from family and friends as they savor every delicious mouthful!

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Ingredients

Scale 1x2x3x

• 2 medium zucchinis
• 2 cups fresh spinach, chopped
• 1 cup cremini mushrooms, diced
• 1 cup ricotta cheese
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt & pepper to taste
• Juice of ½ lemon

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the centers.
3. In a skillet over medium heat, warm olive oil and sauté garlic and mushrooms until tender (about 5 minutes).
4. Add spinach and Italian seasoning; cook until wilted (2-3 minutes).
5. Remove from heat; stir in ricotta, half the Parmesan, salt, pepper, and lemon juice.
6. Stuff zucchini halves with the filling mixture and top with remaining Parmesan.
7. Bake on a parchment-lined tray for 25-30 minutes until golden brown.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 stuffed zucchini boat (150g)
• Calories: 220
• Sugar: 2g
• Sodium: 360mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 11g
• Cholesterol: 30mg

Keywords: For added flavor, consider incorporating feta cheese or red pepper flakes for some heat. You can also use leftover cooked chicken for extra protein. These stuffed zucchini boats can be prepped ahead of time; just store them in the fridge before baking.