Go Back

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Spinach mushroom ricotta zucchini boats with tender 1/4-inch zucchini shells and a creamy ricotta filling, finished with mozzarella golden and bubbly. The sautéed mushrooms and wilted spinach fold into the ricotta mixture for a classic Italian-American vegetarian dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 large zucchini halved lengthwise
olive oil
  • 2 tbsp olive oil
butter
  • 2 tbsp butter
cremini mushrooms
  • 12 oz cremini mushrooms sliced
garlic
  • 4 clove garlic minced
baby spinach
  • 3 cup fresh baby spinach
ricotta cheese
  • 1 cup ricotta cheese
parmesan
  • 1 cup parmesan grated (plus extra for top)
egg
  • 1 egg
mozzarella
  • 1.5 cup mozzarella shredded
Italian seasoning
  • 1 tsp Italian seasoning
nutmeg
  • 0.25 tsp nutmeg
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.125 tsp black pepper to taste
fresh basil
  • 1 fresh basil for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake setup
  1. Preheat the oven to 400°F.
  2. Halve the zucchini lengthwise and scoop out the centers, leaving a 1/4-inch shell. Chop the scooped flesh and set it aside.
Make the spinach mushroom ricotta filling
  1. Heat olive oil and butter in a skillet over medium-high heat, then cook mushrooms and chopped zucchini flesh for 6–7 minutes until golden.
  2. Add the minced garlic and cook for 30 seconds, stirring until fragrant and lightly softened.
  3. Add the spinach and stir until wilted, then remove from heat and let cool for 5 minutes so the filling won’t scramble the egg.
  4. Mix the ricotta with the egg, parmesan, Italian seasoning, nutmeg, salt, and black pepper.
  5. Fold the mushroom-spinach mixture into the ricotta until evenly combined and creamy with dark green and brown flecks.
Fill and bake
  1. Fill each zucchini shell with the ricotta filling, packing it so the tops are level.
  2. Top with shredded mozzarella and sprinkle with extra parmesan so the surface will brown.
  3. Bake at 400°F for 22–28 minutes until the filling is set and the cheese is golden, then garnish with fresh basil.

Notes

Pro tip: letting the mushroom-spinach mixture cool for 5 minutes prevents the egg in the ricotta from scrambling. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because zucchini releases water after thawing. If you want a dairy-reduced option, use part-skim or lactose-reduced ricotta and mozzarella.