There’s something so comforting, yet refreshingly light, about a dish that lets vegetables shine—and this Zucchini Boats Stuffed with Spinach Mushroom Ricotta recipe is exactly that. Thank you so much for being here! Whether you’re a longtime veggie lover or just trying to sneak more greens into your meals, this one’s for you. And if you’re here because you’re searching for healthy, easy, and absolutely delicious meal ideas—I’m so happy you’re joining me. ❤️

This stuffed zucchini recipe has quickly become a go-to in my kitchen, and I just had to share it with you. If you’d like to get more wholesome and cozy recipes like this one straight to your inbox, don’t forget to subscribe below—I’d love to cook with you more often!

What Are Zucchini Boats Stuffed with Spinach Mushroom Ricotta?

Zucchini boats are exactly what they sound like—zucchini sliced lengthwise and scooped out to resemble little “boats,” ready to be filled with all kinds of delicious things. In this case, we’re keeping it fresh and savory with a filling made of earthy mushrooms, vibrant spinach, and creamy ricotta cheese. The combination is melt-in-your-mouth good and surprisingly satisfying for something so healthy!

Reasons to Love This Zucchini Boats Recipe

🌿 Vegetarian & low-carb – A fantastic option if you’re trying to cut down on carbs or add more veggies into your day.
🧀 Creamy, cheesy, and flavorful – The ricotta pairs so well with the umami of the mushrooms and the richness of the sautéed garlic and spinach.
⏱️ Quick to prepare – From pan to plate in about 20 minutes!
😋 So satisfying without being heavy – Great as a light lunch, side dish, or even a vegetarian main.

What Do Zucchini Boats Taste Like?

Imagine tender zucchini with just a touch of bite, filled with a creamy, garlicky, and herb-kissed ricotta blend. The mushrooms bring an earthy depth while the spinach adds freshness. Every bite is cozy, savory, and balanced—comfort food with a healthy twist!

Health Benefits of This Recipe

Zucchini is rich in vitamin C, potassium, and antioxidants.
Spinach is a powerhouse of iron and folate.
Mushrooms offer immune-boosting compounds and B vitamins.
Ricotta cheese, especially low-fat, provides protein and calcium with a velvety texture.

It’s a simple way to load up on nutrients while enjoying something that tastes indulgent.

Ingredients for Zucchini Boats Stuffed with Spinach Mushroom Ricotta

Here’s what you’ll need:

2 medium zucchini
½ cup low-fat ricotta cheese
2 cups fresh spinach (or ¼ cup defrosted, squeezed frozen spinach)
½ cup sliced mushrooms
1 teaspoon minced garlic
Cooking spray (or a drizzle of olive oil)
Salt, pepper, and any extra herbs you love (thyme or crushed red pepper are great!)

Tools You’ll Need

Sharp knife
Spoon or melon baller (to scoop out zucchini)
Nonstick skillet or sauté pan
Baking dish or air fryer tray
Cutting board

Additions and Substitutions

I promised you versatile, and here’s proof!

Cheese Swap: Try goat cheese or feta for a tangier filling.
Add Protein: Toss in cooked ground turkey or chickpeas for a heartier version.
More Veggies: Bell peppers, chopped sun-dried tomatoes, or caramelized onions take this to the next level.
Vegan Option: Use a plant-based ricotta alternative.

How to Make Zucchini Boats Stuffed with Spinach Mushroom Ricotta

Step 1: Preheat and Prep

Preheat your oven or air fryer to 350°F (175°C). Slice your zucchini in half lengthwise and use a spoon to scoop out the seeds to make little boats.

Step 2: Cook the Veggies

Spray a skillet with cooking spray and sauté your mushrooms over medium heat. Once they’re nearly done (soft and a bit golden), add in the garlic and spinach. Cook for another 2–3 minutes until the spinach is wilted.

Step 3: Mix in Ricotta

Remove the pan from the heat and stir in the ricotta cheese. Season with salt, pepper, and any extras you’re craving.

Step 4: Fill and Bake

Spoon the mixture generously into your zucchini boats and place them on a baking dish or tray. Bake for 6–8 minutes until the zucchini is just tender but not mushy.

The smell when this is in the oven is incredible!!

What to Serve with These Zucchini Boats

They’re honestly great on their own, but here are a few ideas:

Alongside a grain like quinoa, farro, or brown rice.
With a fresh salad (I love arugula, cherry tomatoes, and a lemon vinaigrette).
As a side to grilled chicken or fish if you’re adding protein.

Tips for Making the Best Zucchini Boats

Don’t overbake—zucchini should be fork-tender, not falling apart.
Be sure to drain any water from frozen spinach to avoid soggy boats.
Use fresh ricotta if you can—the texture is dreamy!
Want a golden top? Sprinkle with a little parmesan and broil for 1–2 minutes at the end!

How to Store Leftovers

Store any leftover zucchini boats in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture. Avoid microwaving, as it can make the zucchini too soft.

FAQ About Zucchini Boats Stuffed with Spinach Mushroom Ricotta

Can I freeze these?

I wouldn’t recommend it—the texture of the zucchini changes a lot after freezing. But the filling? Totally freezable!

Can I prep them ahead of time?

Yes! Make the filling and scoop out the zucchini boats in advance. Assemble and bake when you’re ready to eat.

What kind of mushrooms should I use?

Any kind works—button, cremini, or even chopped portobello for a meatier flavor.

Conclusion

These Zucchini Boats Stuffed with Spinach Mushroom Ricotta are anything but boring!! They’re nourishing, satisfying, and easy to make. Perfect for meatless Mondays, light lunches, or when you just want something warm and wholesome without too much fuss. I’m kicking myself for not having shot it for you, but truly—you’ll understand the magic once it’s in your oven. 🥰

Want more recipes like this one? Be sure to check out these veggie-packed favorites:

Peach Ricotta Toast with Honey and Thyme
Savory Peach & Goat Cheese Flatbread
Grilled Peach and Burrata Salad

Let’s Stay Connected!

Did you try this recipe? I’d LOVE to hear what you think! Leave a review below and share your photos with me on Pinterest—I’m always inspired by your kitchen creations.