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Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Spinach mushroom ricotta zucchini boats with tender zucchini shells and a creamy ricotta filling, baked until the mozzarella turns golden and bubbly. This vegetarian stuffed zucchini dinner pairs sautéed mushrooms and wilted spinach for a hearty Italian-American main.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

zucchini boats
  • 4 large zucchini Halved lengthwise.
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 12 oz cremini mushrooms Sliced.
  • 4 garlic cloves Minced.
  • 3 cup fresh baby spinach
ricotta filling
  • 1 cup ricotta cheese
  • 1 egg
  • 1 cup parmesan Grated; 1/4 cup plus extra for top (reserve for finishing).
  • 1 tsp Italian seasoning
  • 0.25 tsp nutmeg
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 1.5 cup mozzarella Shredded; reserve extra for top if desired.
  • 1 fresh basil For garnish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the zucchini and preheat oven
  1. Preheat the oven to 400°F and set a sheet pan inside to warm slightly while you prep.
  2. Halve the zucchini lengthwise, then scoop out the centers leaving a 1/4-inch shell; chop the scooped flesh and set it aside.
Sauté mushrooms and spinach
  1. Heat olive oil and butter in a cast iron skillet over medium-high heat, then cook the sliced cremini mushrooms and chopped zucchini flesh for 6–7 minutes until golden.
  2. Add the minced garlic and cook for 30 seconds.
  3. Add the baby spinach and stir until wilted, then remove from heat and let cool for 5 minutes.
Make filling and bake
  1. Mix ricotta with the egg, parmesan, Italian seasoning, nutmeg, salt, and black pepper until combined.
  2. Fold the mushroom-spinach mixture into the ricotta until evenly distributed, then fill each zucchini shell with the mixture.
  3. Top with shredded mozzarella and extra parmesan, then bake for 22–28 minutes until the filling is set and the cheese is golden.
  4. Garnish with fresh basil and serve warm.

Notes

Cool leftovers in an airtight container up to 3 days. Reheat in a 350°F oven or air-fryer until warmed through (about 10 minutes). For make-ahead, prepare the filling and stuff the zucchini up to 1 day in advance, then bake when ready; freezing is not recommended for the best texture. For a lighter option, use part-skim ricotta and part-skim mozzarella to reduce calories while keeping the creamy interior.