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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

These zucchini boats are hollowed-out zucchinis filled with a mixture of sautéed spinach, mushrooms, and ricotta cheese. The dish features tender zucchini with a slightly charred exterior and a creamy, flavorful filling that bakes to a golden brown on top.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 4 small zucchinis halved lengthwise and scooped out
  • 2 cups fresh spinach chopped
  • 1 cup mushrooms finely chopped
  • 1 cup ricotta cheese full-fat recommended
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 lemon lemon for squeezing over before serving
  • 1/4 cup grated Parmesan cheese optional topping

Equipment

  • Baking sheet
  • Sauté pan
  • Spoon
  • Knive
  • Spoon or melon baller for hollowing zucchini

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Using a spoon or melon baller, carefully hollow out the center of each zucchini half, leaving a ¼-inch border to keep the boats sturdy. Scoop out the flesh into a bowl for later use.
  3. Heat olive oil in a sauté pan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
  4. Add the chopped mushrooms to the pan and sauté until they release their moisture and become tender, about 5 minutes.
  5. Stir in the chopped spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.
  6. Combine the sautéed vegetables with ricotta cheese in a bowl, mixing until well integrated. Adjust seasoning if needed.
  7. Spoon the filling evenly into each hollowed zucchini, pressing gently to fill all gaps.
  8. Arrange the stuffed zucchinis on the prepared baking sheet. Sprinkle with grated Parmesan cheese if using.
  9. Bake in the preheated oven until the zucchini are tender and slightly caramelized around the edges, about 25-30 minutes.
  10. Once done, remove from oven and squeeze fresh lemon juice over the zucchini boats for brightness.
  11. Serve hot, garnished with additional herbs or cheese if desired, and enjoy the vibrant, satisfying flavors.

Notes

You can add other herbs like basil or oregano to customize the flavor. If you prefer a cheesier topping, sprinkle extra parmesan before baking.