Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Why You’ll Love These Zucchini Boats

1. Nutrient-Packed Powerhouse
   Zucchini is low in calories but high in vitamins C and B6, while the filling delivers protein from ricotta and nutrients from spinach and mushrooms.

2. Meal Prep Friendly
   Make ahead and reheat beautifully for lunches or quick dinners.

3. Customizable
   Add cooked ground turkey, sausage, or swap cheeses to make it your own.

4. Crowd-Pleasing
   Even veggie skeptics love these flavorful boats!

Ingredients You’ll Need

For the Zucchini Boats:

• 4 medium zucchini (about 7-8″ long)

• 1 tbsp olive oil

• 8 oz mushrooms, diced

• 3 cloves garlic, minced

• 5 oz fresh spinach, chopped

• 1 cup ricotta cheese

• ½ cup shredded mozzarella

• ¼ cup grated Parmesan

• 1 tsp Italian seasoning

• ½ tsp red pepper flakes (optional)

• Salt & pepper to taste

For Topping:

• ¼ cup shredded mozzarella

• 2 tbsp Panko breadcrumbs (optional for crunch)

• Fresh basil or parsley for garnish

Step-by-Step Instructions

1. Prep the Zucchini

• Preheat oven to 400°F (200°C).

• Cut zucchini in half lengthwise. Scoop out the centers (save for filling!), leaving ¼” thick shells.

• Lightly brush with oil, sprinkle with salt, and bake cut-side up for 10 minutes.

2. Make the Filling

• Heat oil in a skillet over medium heat. Sauté mushrooms until golden (5-6 mins).

• Add garlic, chopped zucchini centers, and spinach. Cook until spinach wilts (2-3 mins).

• Remove from heat. Stir in ricotta, mozzarella, Parmesan, and seasonings.

3. Stuff & Bake

• Divide filling among zucchini shells. Top with mozzarella and Panko.

• Bake 15-20 minutes until cheese is bubbly and golden.

• Broil 1-2 minutes for extra crispiness if desired.

4. Serve & Enjoy!
Garnish with fresh herbs and serve hot. Pairs perfectly with a crisp salad or crusty bread.

Pro Tips for Perfect Zucchini Boats

✔ Pre-Baking is Key – Pre-baking the shells prevents sogginess.
✔ Squeeze Out Moisture – If using frozen spinach, squeeze it dry first.
✔ Make It Meatier – Add cooked Italian sausage or ground beef for extra protein.
✔ Storage – Keeps 3-4 days refrigerated. Reheat in oven or air fryer to maintain texture.

Nutritional Benefits (Per Serving)

Gluten-free option: Omit Panko or use GF breadcrumbs

Final Thoughts

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats prove healthy eating doesn’t mean sacrificing flavor! With their creamy filling, golden cheese topping, and tender zucchini base, they’re satisfying enough to please everyone at the table. Whether you’re meal prepping, serving a meatless Monday dinner, or just craving something deliciously wholesome, this recipe delivers.

Pro Tip: Double the filling – it’s amazing stuffed in bell peppers or as a pasta sauce too!