Spinach Mushroom Ricotta Zucchini Boats

These spinach mushroom and ricotta stuffed zucchini boats have become my go to way to make weeknight veggies feel a little fancier without extra fuss You get creamy savory filling and tender baked zucchini all in one bite That Italian style twist just makes everyone happy around the table

The first time I roasted these for friends I realized how much even picky eaters loved that melty cheesy filling Since then I keep this in my weeknight rotation

Ingredients

• Zucchini: Look for medium sized zucchini with firm green skin and no soft spots You want them big enough to hollow out but not ones that have gone seedy
• Olive oil: A good quality olive oil adds subtle flavor and helps the filling develop color
• Onion: A small onion works best for sweetness without overpowering the mushrooms
• Garlic: Fresh garlic lifts the whole dish Choose firm cloves without any green sprout inside
• Mushrooms: White or cremini mushrooms both lend earthy flavor Finely chop so they blend easily into the filling
• Fresh spinach: Fresh leaves give the best pop of green and flavor but you can swap in well drained frozen spinach if needed
• Ricotta cheese: Creamy and mild this cheese gives the boats their signature soft filling Look for a thick style ricotta for less watery results
• Parmesan cheese: Freshly grated if possible offers salty depth to balance the filling
• Dried oregano: A little goes a long way for Italian aroma Rub the oregano between your fingers to release flavor
• Salt and pepper: Season to taste Start lightly then adjust after the filling is mixed
• Mozzarella cheese: For a gooey topping Go for whole milk mozzarella and grate yourself if you can
• Fresh parsley or basil: Green herbs finish the dish with color and brightness

Step by Step Instructions

Prepare the Oven:

Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius Line your baking dish with parchment paper or grease it lightly to prevent sticking

Hollow the Zucchini:

Slice each zucchini in half lengthwise Take a spoon or melon baller and scoop out the core from each half leaving about a quarter inch of flesh all around This forms little boats Place cut side up in the prepared baking dish Sprinkle a little salt and pepper on them for flavor

Sauté the Vegetables:

Warm the olive oil over medium heat in a skillet Add the finely chopped onion and let it cook gently for two to three minutes until it starts to soften Stir in the garlic and then add the mushrooms Cook for about five to seven minutes until the mushrooms let off their liquid and turn golden Keep the heat at medium and scrape the pan often for even browning

Wilt the Spinach:

Add fresh spinach directly to the skillet and toss with the mushroom mixture Cook just until wilted which only takes a minute or two If using thawed frozen spinach just stir until heated through Remove the pan from heat Let it cool a bit so the cheeses do not melt too early

Mix the Filling:

In a bowl combine the cooled mushroom and spinach mixture with the ricotta cheese Parmesan cheese dried oregano and a small amount of salt and pepper Use a fork to mix until smooth and creamy Taste to see if more seasoning is needed

Stuff the Zucchini:

Spoon the cheesy filling evenly into the hollowed zucchini boats Press down gently so each one is generously filled If you love extra cheese top each with a bit of shredded mozzarella

Bake Until Golden:

Slide the pan into the oven and bake for twenty five to thirty minutes The zucchini should be tender when poked with a fork and the cheese should be melted and just turning golden on top

Finish and Serve:

Take the zucchini boats from the oven and transfer to plates Scatter fresh chopped parsley or basil over the top Serve hot as a main dish or a vibrant side

Save

Fresh spinach is my favorite part I love watching it transform from a mountain of leaves into a luscious filling My youngest often joins in with the stirring and always tries to taste test the hot pan before I fill the boats

Storage Tips

Leftovers keep best in a tightly sealed container in the fridge for up to three days Reheat in the oven or microwave until hot If you want to freeze assemble the boats without baking and wrap tightly Freeze for up to one month and bake directly from frozen adding a bit of extra time

Ingredient Substitutions

You can use yellow summer squash in place of zucchini Cottage cheese works as an alternative to ricotta though the flavor is tangier If you want more protein add cooked chicken or lentils right into the filling Dairy free cheese can work as a topping if needed

Serving Suggestions

Serve these boats with a crisp green salad and crusty bread for a complete meal I have set these out as part of an Italian inspired spread alongside pasta and big bowls of tomato soup They look beautiful on a platter for summer dinners with friends

Save

Cultural and Historical Context

Zucchini boats reflect Italian home cooking where garden abundance inspires clever stuffed vegetable recipes Spinach and ricotta is a classic pairing seen in ravioli and cannelloni While this recipe is an easy weeknight version it draws from generations of Mediterranean comfort food

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, you can substitute fresh spinach with frozen. Thaw and drain it well before adding to the filling to avoid excess moisture.

→ How do I prevent zucchini boats from becoming soggy?

After scooping out the zucchini, lightly season with salt and pre-bake for a few minutes or pat dry with paper towels to reduce moisture.

→ Is it possible to prepare the filling ahead of time?

Absolutely! You can prepare and even stuff the zucchini up to a day ahead. Just refrigerate and bake when ready to serve.

→ Can I add protein to this dish?

Yes. Cooked quinoa or lentils can be added to the filling for extra protein and heartiness without changing the flavor profile.

→ What herbs work best for garnish?

Fresh parsley or basil add a bright, aromatic finish before serving and pair wonderfully with the dish's flavors.

→ Is mozzarella cheese necessary for the topping?

It's optional. Mozzarella gives a gooey finish, but the dish is still delicious if left off or swapped with your favorite cheese.