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Rich Spinach Mushroom Zucchini Boats

Featured in: Meat-Free Recipes Packed with Taste

Need a yummy meatless dinner? Try these zucchini boats. We scoop out fresh zucchini and stuff it with a tasty mix of spinach, mushrooms, ricotta, and melty mozzarella. They're baked until the zucchini gets soft and the cheese topping turns nice and brown. It's a simple 30-minute dish that's good for you and fills you up. Each boat is low in carbs and has no gluten, so they work for many diets. The combo of fresh veggies and gooey cheese creates such good flavors and textures that everyone will want more.
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Updated on Tue, 22 Apr 2025 17:39:44 GMT
Spinach, Mushroom and Ricotta Stuffed Zucchini Boats Pin it
Spinach, Mushroom and Ricotta Stuffed Zucchini Boats | tastefullyrecipe.com

Juicy zucchini shells packed with a rich mix of spinach, flavorful mushrooms, and gooey Italian cheeses make this main course truly delightful. Great for quick evenings, this wholesome meal turns basic ingredients into a stunning dish that brings restaurant-worthy taste straight to your home. The mix of ricotta and mozzarella creates an amazingly cheesy stuffing while still keeping everything light and healthy.

I found this dish one summer when zucchini took over my garden. After trying tons of ways to cook zucchini, these stuffed shells quickly became what my family asked for most. The way the cheese mix melts into the soft zucchini creates such a tasty bite that even my nephew who hates vegetables always wants more.

Key Ingredients Breakdown

  • Garden zucchini: Adds a light sweetness and gets wonderfully soft during baking. Look for medium ones that seem firm and weighty
  • Full-fat ricotta: Delivers amazing smoothness. The extra fat makes the filling creamier and more flavorful
  • Fresh baby spinach: Gives nice color and good-for-you stuff. The young leaves shrink perfectly into the mixture
  • Brown mushrooms: Add a hearty texture and deep savory flavor that makes this veggie dish really filling

Crafting Your Delicious Shells

Getting the Zucchini Ready:
Quickly rinse your zucchini in cool water, then dry them completely. Cut each one down the middle lengthwise, making two matching halves. These will be your shells that hold all the yummy filling.
Making the Perfect Hollow:
With a teaspoon, gently dig out the middle of each zucchini half, keeping about a quarter-inch edge all around. This makes a strong base that won't fall apart while cooking. Keep the scooped-out bits for other meals.
Starting the Filling:
Heat some olive oil in a big pan until it's hot. Toss in your mushrooms and let them cook until they're golden and smell amazing. Add the spinach and watch it shrink down into a nice green layer. Lastly, mix in the chopped garlic, stirring until your kitchen smells fantastic.
Mixing the Cheese Blend:
Put the ricotta, mozzarella, and your cooked veggies in a big bowl. Add plenty of salt and pepper, making sure every bite will taste great. The mix should be creamy but still chunky from the vegetables.
Stuffing Your Shells:
Scoop your veggie and cheese mix into each zucchini shell, piling it slightly high. The filling should be generous but not falling off. Press it lightly into the hollows to get rid of any air pockets.
Cooking Until Perfect:
Put your filled shells in a hot oven and watch them turn into golden-topped treats. The zucchini will get soft while the cheese filling gets bubbly and lightly browned.
Appetizing Spinach, Mushroom and Ricotta Stuffed Zucchini Boats Pin it
Appetizing Spinach, Mushroom and Ricotta Stuffed Zucchini Boats | tastefullyrecipe.com

Being raised in an Italian family, my grandma taught me how important good ricotta is. She always told me, "Better ricotta makes everything taste better." This dish reminds me of her famous stuffed shells, but with a healthier spin that still has all those wonderful flavors.

Great Side Dishes

These shells taste amazing with a fresh green salad topped with lemon dressing. If you want something more filling, try some garlic bread or quinoa on the side. The mild taste of the zucchini shells goes with almost anything while still being the star of your meal.

Switch Things Up

Change these shells to suit what you like by using kale instead of spinach or adding some sun-dried tomatoes for extra zing. If you love meat, mix in some cooked Italian sausage. Can't do dairy? Try some cashew ricotta and your favorite non-dairy cheese - they'll turn out just as tasty.

Storing Leftovers

Keep any extra shells in a sealed container for up to three days. When warming them up, put them in a 350°F oven for 10-15 minutes until they're hot. Try not to use the microwave if you can help it, since it can make the zucchini too mushy and wet. For planning ahead, you can put the shells together a day early and bake them when you're ready to eat.

Close-up Spinach, Mushroom and Ricotta Stuffed Zucchini Boats Pin it
Close-up Spinach, Mushroom and Ricotta Stuffed Zucchini Boats | tastefullyrecipe.com

I've made this dish for years now and still love how it turns plain zucchini into something special. It works just as well for a regular family dinner as it does when friends come over. The mix of textures and flavors always gets compliments, while keeping everything simple and fun to make.

Frequently Asked Questions

→ Can I prep these zucchini boats early?
Sure, you can get the zucchini boats ready up to a day before. Keep them covered in your fridge and pop them in the oven when you're ready to eat.
→ What's a good swap for ricotta cheese?
You can use cottage cheese, cream cheese, or even a non-dairy option if you want.
→ How do I stop the zucchini from getting soggy?
Don't cook the zucchini too long and make sure you scoop out all the seeds and soft middle parts before you add the filling.
→ Can I freeze my stuffed zucchini?
You bet. Freeze them before cooking. Wrap them up well and they'll keep for 3 months in the freezer. Let them thaw overnight before cooking.
→ What goes well with these zucchini boats?
They taste great with some crusty garlic bread, a simple green salad, or a side of quinoa for a full meal.

Cheesy Veggie Zucchini Boats

These tasty zucchini boats come loaded with spinach, mushrooms, and a duo of cheeses, all baked till they're golden and melty.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
By: Patricia


Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (4 loaded zucchini boats)

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

→ Fresh Produce

01 2 mid-sized zucchini, ripe and sturdy
02 2 cups raw spinach (or ¼ cup defrosted frozen spinach)
03 ½ cup mushrooms, newly sliced
04 1 teaspoon raw minced garlic
05 1 tablespoon raw basil leaves, diced

→ Dairy & Cheese

06 ½ cup full-fat ricotta cheese
07 ¼ cup mozzarella cheese, newly grated

→ Pantry Items

08 1 tablespoon pure olive oil
09 ½ teaspoon sea salt
10 Ground black pepper, as needed

Instructions

Step 01

Begin by warming your oven to a hot 425°F (220°C). This high heat will make sure you get that nice golden top we want.

Step 02

Grab your zucchini and trim the ends. With a sharp knife, gently scoop out the middle of each zucchini, keeping walls about ¼-inch thick to form your boats. Try to get all seeds and extra flesh out, but work carefully so you don't poke through the bottom or sides.

Step 03

Heat the olive oil in a pan over medium-high heat. Toss in mushrooms and spinach, letting them cook until spinach softens and mushrooms get tender, roughly 2-3 minutes. Add the garlic and basil, cooking just one more minute to bring out their smell.

Step 04

Take the pan off the heat and mix in ricotta and mozzarella until everything's well blended. Add sea salt and black pepper to match your taste.

Step 05

Spoon the filling equally into your hollowed zucchini boats. Stick them in the oven and cook for 15-20 minutes, or until you can easily poke the zucchini with a fork and the top bubbles with a lovely golden color.

Notes

  1. These hollow zucchini treats work great as a simple main dish or hearty side. You can get them ready ahead of time and pop them in the oven right before you need them.
  2. For the best outcome, go for medium zucchini that feel solid and look fresh. Bigger zucchini might need to cook longer.

Tools You'll Need

  • Big cooking tray or oven-safe dish
  • Sharp small knife
  • Medium non-stick frying pan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy products (ricotta and mozzarella cheese)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 130
  • Total Fat: 10 g
  • Total Carbohydrate: 5 g
  • Protein: 7 g