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Veggie-Stuffed Zucchini Boats with Mushrooms and Spinach

This dish features hollowed zucchinis filled with a sautéed mixture of earthy mushrooms, tender spinach, and creamy ricotta cheese, then baked until golden. The result is a vibrant, handheld vegetable dish with a soft, bubbling filling and a slightly browned top that highlights fresh summer ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchinis halved lengthwise and hollowed out
  • 1 cup mushrooms sliced
  • 2 cups fresh spinach roughly chopped
  • 1/2 cup ricotta cheese full-fat preferred
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1/4 cup grated Parmesan cheese optional for topping

Equipment

  • Baking dish
  • Skillet
  • Spoon or spatula
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Hollow out the zucchinis by scooping out the seeds and creating a boat shape with a teaspoon. Place them on a baking dish cut side up.
  3. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  4. Add sliced mushrooms to the skillet and cook for 5–7 minutes until they release moisture and begin to brown, with a rich aroma filling the kitchen.
  5. Stir in chopped spinach and cook for another 2–3 minutes until wilted and tender.
  6. Remove the skillet from heat and fold in ricotta cheese, mixing until well combined and creamy. Season with salt and pepper to taste.
  7. Spoon the mushroom, spinach, and ricotta mixture into each zucchini boat, pressing down gently so they are well filled.
  8. Sprinkle grated Parmesan cheese on top of each filled zucchini, if using.
  9. Bake in the preheated oven for 20–25 minutes, until the zucchini is tender and the filling is bubbling and golden around the edges.
  10. Remove from oven and let cool slightly before serving. The filling should be hot and fragrant, with a slightly browned top crisped from the cheese.

Notes

Feel free to add chili flakes or herbs like basil for extra flavor. These zucchini boats are best enjoyed warm, straight from the oven.