Go Back
Chef Ava

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats

Tender zucchini boats filled with creamy ricotta, Parmesan, sautéed mushrooms, and wilted spinach, baked over marinara and topped with bubbling mozzarella for a satisfying meatless dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchini
  • 1 cup whole-milk ricotta cheese
  • 8 oz cremini or white mushrooms, finely chopped
  • 2 cups fresh baby spinach, roughly chopped
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 cup low-sugar marinara sauce
  • 1 large egg
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt, divided
  • 1/4 tsp black pepper
  • 2 tbsp fresh basil or parsley, chopped (optional)

Equipment

  • 9x13-inch baking dish
  • large skillet
  • large mixing bowl
  • spoon
  • paper towels

Method
 

  1. Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
  2. Slice each zucchini in half lengthwise. Scoop out the centers with a spoon, leaving approximately 1/4-inch border all around to create sturdy boats.
  3. Sprinkle the cut surfaces lightly with 1/4 teaspoon of the salt. Place cut-side down on paper towels for 10 minutes then pat completely dry.
  4. Heat the olive oil in a large skillet over medium-high heat. Add the finely chopped mushrooms and cook for 5–7 minutes until browned and most of their moisture has evaporated.
  5. Add the minced garlic and chopped spinach. Cook for another 1–2 minutes until the spinach is fully wilted. Remove from heat and cool slightly.
  6. In a large bowl, combine the ricotta, 1/4 cup of the Parmesan, 1/2 cup of the mozzarella, egg, Italian seasoning, remaining 1/4 teaspoon salt, and black pepper. Fold in the cooled mushroom and spinach mixture.
  7. Spread the marinara sauce evenly across the bottom of the prepared baking dish. Arrange the dried zucchini boats cut-side up on top.
  8. Divide the ricotta filling evenly among the boats, mounding slightly. Sprinkle the remaining mozzarella and Parmesan over the tops.
  9. Bake uncovered for 22–28 minutes until the zucchini is fork-tender and the cheese is melted and lightly golden.
  10. Rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.

Notes

Salt the hollowed zucchini and let it sit cut-side down for 10 minutes before patting dry to remove excess moisture. Use whole-milk ricotta for the richest, creamiest filling. Store leftovers refrigerated for up to 4 days. These zucchini boats do not freeze well.